Baking January 2019

ED'S
LETTER.
The Baking Business team is staring down
the barrel of a rapidly approaching holiday
season, wondering how the heck we got
here so quickly, as I’m sure many of you out
there are as well.
But as the saying goes, time flies when
you’re having fun. And there’s been lots of
it this year, with the team meeting bakers,
pastry chefs, chocolatiers, providores and
suppliers from all corners of the country.
We’re constantly amazed by the innovation,
passion and excellence that thrives within
our incredible baking community.
If you follow our Instagram
(@bakingbusinessmag) you’ll be aware we
recently farewelled our wonderful Baking
Business editor Martine, who is now busy
making the final edits to her first novel—a
horror/thriller nailbiter—which should
hopefully be published and on bookstore
shelves in the not-too-distant future.
So, come 2019 we’ll have a new editor in the
hot seat, armed with loads of exciting and
fresh new content for the year ahead.
In the meantime, we’re looking forward
to some time off before jumping into a
brand-new year with you all. From all of us
at Baking Business, we wish you a very safe
and joyous festive season and a prosperous
new year. Happy baking!
– Nadia, Interim Editor
WE'RE LOVING...
NICE BUNS
Noîsette's Mini Brioche Buns in original,
beetroot, matcha and squid ink
variants are not only visually gorgeous
but sweeter, softer and richer than a
traditional white roll. The Melbournebased
company makes thousands of
these buns each day for its wholesale
customers, ranging from cafes and
restaurants to hotel and catering
groups. These brioche babies look
fantastic when placed together on a
tasting board or platter, making them
perfect for shared dining during the
summer months.
HIP TO BE SQUARE
When the team at Weirdoughs in
Melbourne decided to think outside the
square for their latest pastry creation, they
got literal, creating the uber-cool Croissant
Cube. It's looks aren't the only unique
thing either—as with all of Weirdoughs
products, the pastry is made using vegan
butter made from macadamia, cashew
and coconut oil. The plant-based bakery
is the latest venture for Amanda Walker
and Mark and Sam Koronczyk, owners of
vegan-based Lord of the Fries, along with
co-owners Ruby Shine, Shaunn Anderson,
and Mark and Attil Filippelli.
TASTE THE HIGH LIFE
Just when you thought there was only one
thing blazing up Snoop Dogg’s kitchen, he’s
gone and released his first ever cookbook.
Delivering 50 recipes from his own
collection, From Crook to Cook features
OG staples like Baked Mac & Cheese and
Fried Bologna Sandwiches with Chips, and
new takes on classic weeknight faves like
Soft Flour Tacos and Easy Orange Chicken.
Snoop's giving a taste of the high life with
remixes on fare such as Lobster Thermidor
and Filet Mignon, all accompanied by The
Doggfather's epic stories, archival photos
and more. In bookstores now.
2 BAKING BUSINESS