Baking Feb/Mar 2019

Feb/Mar 2019
BAKING
BUSINESS
FLOUR AND CHOCOLATE | MULLUMBIMBY | DISCOVER SEA SALT
B I L L
FULLER
BAKING BUSINESS 1

BAKELS
BAKELS NEW
FERMDOR RANGE
Fermdor RE Plus Fermdor Liquid Fermdor Smoke
- RANGE FOR ARTISAN BREAD PRODUCTS
- EXCELLENT TASTE AND AROMA INTENSITY
- PAIR WITH INSTANT ACTIVE DRIED YEAST
CONTACT YOUR LOCAL BAKELS REPRESENTATIVE
FOR A FREE DEMONSTRATION
CALL | 1300 368 394 |
WWW.BAKELS.COM.AU
@AUSTRALIANBAKELS
BAKELSAU
MV00616AB

INSIDE.
17 36 30
PAGE 04
IN THE MIX
PAGE 14
HAND PICKED // Flour and Chocolate
PAGE 20
SHOP TALK
PAGE 28
ON THE MAP // Mullumbimby
PAGE 34
SPOTLIGHT ON // Weirdoughs
PAGE 40
HOMEGROWN // Sea Salt
PAGE 42
RECIPE // Frangipane tart
PAGE 44
RECIPE // Fougasse with gruyere
PAGE 46
MASTERCLASS // Filled giant croissants
PAGE 52
HOT PRODUCTS
PAGE 54
IN THE REGIONS // Mentone Bakery
PAGE 58
ON SHOW
PAGE 72
COMING UP
ABN 70 010 660 009
PUBLISHER
The Magazine Publishing
Company PO Box 406,
Nundah Qld 4012
Email: baking@tmpc.com.au
Web: www.tmpc.com.au
EDITORIAL Email: baking@tmpc.com.au
ADVERTISING Telephone (07) 3866 0000 Facsimile (07) 3866 0066
Views expressed in any article in Australian Baking Business are those of the individual contributor and not necessarily those of the publisher. The publisher cannot
accept any responsibility for any opinions, information, errors or omissions in this publication. To the extent permitted by law, the publisher will not be liable for
any damages including, special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss
of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damage.
Advertisements must comply with the relevant provisions of the Competition and Consumer Act 2010. Responsibility for compliance with the Act rests with the
person, company or advertising agency submitting the advertisement.
COPYRIGHT All rights reserved. Copyright of articles and photographs of Baking Business remain with the individual contributors and may not be reproduced
without permission. Other material may be reproduced, but only with the permission of The Magazine Publishing Company.
BAKING BUSINESS 1

ED'S
LETTER.
Welcome to the latest edition of Baking
Business Magazine!
This issue we’re chatting to industry
stalwart Bill Fuller about how baking has
changed throughout the decades – and his
infamous roadkill meat pie.
We also head behind the scenes at
Brisbane’s iconic Flour and Chocolate’s
new Northgate store and explore the
region around Mullumbimby on the New
South Wales Far North Coast.
Plus, did you know Australia is home to the
highest number of Google searches about
veganism? We chatted to Weirdoughs in
Melbourne to get the low-down about their
baked goods and business philosophy.
Finally, we discover what happens when
you combine bubble tea with giant
croissants, and what high-profile journalist
Annabelle Crabb would bake when
someone dropped around to her house
unexpectedly.
What a big year 2019 is already shaping
up to be, but we’re looking forward to
bringing you plenty more fun and baking
inspiration throughout the year.
We’d also love to hear about your
adventures, so be sure to follow us
on Instagram (@bakingbusinessmag)
and keep us up-to-date about your
happenings.
Enjoy,
Kylie, Interim Editor.
WE'RE LOVING...
Image courtesy Kirsten
Tibballs (@kirstentibbals)
CROISSANT DAY
They’re a staple of many bakeries and can often be overlooked
in favour of fancier delicacies. However, when done well,
croissants are hard to be rivalled, so we were more than
happy to munch on a few croissants from Croissant Day in late
January. This matcha magic croissant from Savour School has
us drooling for more.
WINNERS ARE GRINNERS
The annual Coupe du Monde de la Patisserie wound up in late
January with Malaysia claiming the top gong ahead of Japan
and Italy. The Australian team came in at sixth out of the 21
competitors. The competition, held biannually in Lyon, France, was
themed Nature, Flora and Fauna and included a new challenge
that saw teams developing a 100 per cent vegan dessert.
2 BAKING BUSINESS

MV00614AA

I N
THE
MIX.
AUSTRALIA
LEADS THE
WAY IN
VEGANISM
APPLE PIES RECALLED OVER
GLASS CONTAMINATION
Australian brand Nanna’s apple pies have
been recalled after it was discovered they
could contain industrial-grade glass.
Nanna’s family size apple pies (600g)
purchased from supermarkets with a useby
date between October 21, 2020 and
October 22, 2020 have been recalled, with
the company urging customers to return
the product for a full refund.
The company addressed the situation on its
website, indicating equipment failure from
an apple supplier is to blame.
“Patties Foods has been notified by its
apple supplier of the possible presence of
industrial-grade glass in Nanna’s Family
Apple Pie (600g) due to the supplier’s
equipment failure,” the statement read.
“Upon notification, Patties Foods proactively
and voluntarily withdrew the product from
stores and begun an investigation.”
The recall is being regarded as a
precautionary measure as glass has not been
found in any products and no customer
complaints or incidents have been made.
Google trends analysis of searches for
the word “vegan” across the globe has
shown Australia to be the home of the
highest percentage of all searches done.
Adelaide, Melbourne, Brisbane and Perth
all scored spots in the global list of top
vegan cities, coming in at fifth, sixth,
ninth and 10th respectively.
The top vegan-related queries on
Google were for animal-free recipes
and food, while rising in frequency are
searches regarding two major vegan
fast-food options that launched in 2018
– Hungry Jack’s vengan burger and
Domino’s non-dairy cheese.
The shift comes at a time when the
United Nations has issued a warning that
a global shift towards vegan eating is
necessary to combat the worst effects
of climate change.
4 BAKING BUSINESS

IN THE
MIX
GREAT TEMPTATIONS TO PARTNER WITH COLES EXPRESS NATIONALLY
Perth-based bakery Great Temptations is
set to partner with Coles Express in a move
that will see 200 of the Australian Coles
Express stores stocking the company’s
two-pack orange and poppy seed muffins
and two-pack chocolate brownies.
Great Temptations already supplies its
treats to independent suppliers, but this is
the first time its products will be available
across a national portfolio of stores.
The orange and poppyseed muffins
are soft sponge cakes and the
chocolate brownies are chocolate
cake with chocolate chips. Both come
in two-packs and can be found in the
convenience aisles.
+
A
DID YOU
KNOW
It's estimated up to 1 million
disposable coffee cups are
thrown into landfill each
minute. However, the rise of
the reusable coffee cup has
diverted 3.5 billion coffee
cups so far.
Great Temptations managing director Carl
Quarrell said, “We’re really delighted to be
supplying Coles Express stores nationally.
Having a national presence in Coles
Express adds another dimension to our
brand. The more places our customers
can find our product the better.”
QUEENSLAND COMPANY OBTAINS
RIGHTS TO US BAKERY FRANCHISE
Queensland family that opened six
stand-alone Carl’s Jr stores in one
year – and has a seventh on the way –
has landed the Australian rights to US
bakery giant Cinnabon.
According to The Courier-Mail, the
Bansal Group has announced it will
launch Cinnabon in the third-quarter
of this year.
The Queensland outlets will be
concentrated in high pedestrian areas
in South East Queensland shopping
centres from the middle of the year,
before being expanded into greater
Sydney in 2020 and Melbourne in 2021.
Bansal Group co-owner Gaurav Bansal
said Cinnabon’s point of difference was
there was no international competitor
on the Australian market.
“You have world famous doughnuts,
you have world famous burgers but
there’s no world famous scroll brand in
Australia,” Mr Bansal said.
“Their frosting and cinnamon make
them different from any other brand
that people can’t imitate.”
Bansal Group will sub-franchise
Cinnabon in Australia while also
retaining a handful of outlets.
The Cinnabon bakery restaurant
chain started in Seattle in 1985 and
claims to have the world’s greatest
cinnamon roll.
Have some news? EMAIL BAKING@TMPC.COM.AU TO SHARE YOUR STORY.
BAKING BUSINESS 5

IN THE
MIX
HOW TO
TELL IF
BAKING
GLITTER IS
EDIBLE
DIETS SHOWN TO BE LACKING IN
ESSENTIAL VITAMINS AND MINERALS
The US Food and Drug
Administration (FDA) has issued
a guideline about how to check if
decorative glitter is edible.
According to the FDA, many
decorative glitters and dust
are sold under names such as
luster dust, disco dust, twinkle
dust, sparkle dust, highlighter,
shimmer powder, pearl dust and
petal dust. Of these, some are
edible and produced specifically
for use on foods and may be
safely eaten, however, there are
those that cannot be consumed.
The simplest way you can
determine whether the glitter
is edible or not is to turn the
packaging over and check for the
list of ingredients, as companies
are required by law to include
a list of ingredients. If this is
missing, the product isn’t edible.
The FDA also noted common
listed ingredients would include
sugar, acacia, maltodextrin,
cornstarch, and colour
additives approved for food use,
and the packaging would also
state “edible” on the label.
If the label says non-toxic or
for decorative purposes, then
the product should not be used
on foods.
6 BAKING BUSINESS
New research has shown unless movements
are made to make vegetables, fruits, nuts,
seeds and pulses more readily available
and affordable, serious micronutrient
inadequacies will persist globally along with
continued under-nutrition on the poorest
regions of the world.
The study, led by University of Illinois in
conjunction with CSIRO, the International
Food Policy Research Institute and others
resulted in an analysis of the trajectory of
diets across the globe from now until 2050
has been published in Nature Sustainability.
The research has shown worldwide our
diets are lacking in the vitamins and
minerals essential for proper growth and
development, and widespread inadequacies
in calcium, vitamin D, vitamin E and folate
are likely to continue into the future.
For some of the poorest countries in
the world, the study projects continued
inadequacies in iron, zinc, and vitamins A
and K.
The World Health Organisation estimates
more than two billion people suffer
from 'hidden hunger' or micronutrient
deficiency. The effects of severe
micronutrient deficiencies include stunting
of growth, a weaker immune system and
impaired intellectual development.
However, the study found that while
micronutrients are lacking, nearly all countries
in the world have more than adequate
carbohydrate and protein available.
One of the study's authors, CSIRO Nutrition
Systems scientist Dr Jessica Bogard, said
the findings reinforced the importance of
encouraging a shift from carbohydrate-rich
staples to a more diverse diet worldwide.
“Global food security is not just about
providing adequate calories,” Dr Bogard said.
“A person can consume too many calories
but still be malnourished.”
Not surprisingly, in Australia like many
high-income countries, overconsumption
is a concern, with diets above the
recommended intake for alcohol, saturated
fat and added sugar.
A 2017 study by CSIRO found four out
of five Australian adults were not eating
enough fruit and vegetables in order to
meet Australian Dietary Guidelines.
The biggest factors affecting food and
nutrition security in the future, according
to this new research, are climate change,
increasing incomes and evolving diets.
“A change in the climate combined with a
change in people's diets, as they begin to
earn more, will ultimately impact on our
agricultural systems and what gets grown
where,” Dr Bogard explained.
“Improving farm productivity and economic
growth alone is not going to be enough to
achieve nutritional security now and into
the future; we must refocus our efforts on
dietary quality rather than quantity."
In all countries, including Australia, the
authors recommend better aligning
agriculture with nutritional needs by
investing in the availability and affordability
of nutrient-rich foods, including vegetables,
fruits, pulses, nuts and seeds.
In many developing countries this must
also include a focus on nutritious animalsource
foods. Complementary interventions
throughout the food system such as reduced
waste, and efforts to promote healthy food
environments will also be needed.

SC00563AA

IN THE
MIX
FLOUR DUST GOES TO COURT
A UK bakery company has been fined for safety
breaches after its workers were exposed to flour dust.
The Leeds Magistrates Court was told Coopland &
Son employees suffered long-term exposure to flour
dust, and some had developed medically-diagnosed
occupational asthma as a result.
However, despite flour dust being a known
respiratory sensitiser and a cause of allergic
rhinitis and occupational asthma, with “bakers’
asthma” being one of the most common types
of occupational asthma, an investigation by the
Health and Safety Executive found there was no
effective method of control to prevent the dust from
becoming airborne or employees being exposed to
breathing it in.
Coopland & Son pleaded guilty to breaching Section
2(1) of the Health and Safety at Work etc Act 1974
and was fined £159,080 and ordered to pay £4594
in costs.
NYT LISTS FAVOURITE 2018
BAKING COOKBOOKS
When it’s time to
increase efficiency
and presentation
KWIK LOK 086-200,
a new standard in
easy to use bag
closing equipment.
SC00432AF
The New York Times has released its list of best Baking Cookbooks
for 2018, with a focus on a return to simple baking rather than
recipes for towering croquembouches.
Headlining the list is Sister Pie: The Recipes and Stories of a
Big-Hearted Bakery in Detroit by Lisa Ludwinski. The cookbook
features 45 pie recipes ranging from blueberry plum balsamic,
to toasted marshmallow butterscotch and malted lime, as well as
detailed recipe for making the perfect pie crust.
Also on the list is Donna Hay’s Modern Baking: Cakes, Cookies
and Everything in Between, which boasts more than 250 recipes
including caramel popcorn,
salted almond and malt
cookies and a blackberryelderflower
pie.
BEST BEFORE
DATE
For details on the KWIK LOK range of semi and
automatic bag closing equipment contact:
QLD VIC NSW
0418 287 130 03 8581 9700 0418 287 130
Rounding out the NYT top
three is Food52 Genius
Desserts: 100 Recipes That
Will Change the Way You
Bake, which is a collection of
recipes compiled by Food52
creative director Kristen
Miglore. Between the pages
are recipes for delicacies
such as cacao e pepe
shortbread and chef Einat
Admony’s easy baklava.
8 BAKING BUSINESS

IN THE
MIX
WHEAT’S WILD PAST COULD
HOLD KEY TO BETTER BREAD
An investigation into the genetic diversity of wild wheat by
Murdoch University PhD student Yujuan Zhang and her supervisor
Professor Wujun Ma has revealed some promising results for
modern day bread.
Prof Ma said the duo had been searching for characteristics that
could improve modern day bread, such as a recently identified
wheat grain gluten protein class.
“This protein class was an exciting discovery, but as it has a low
genetic diversity in modern bread wheat, it will be difficult to use in
wheat breeding,” Prof Ma said.
As part of their research, the researchers investigated the
genetic origins of modern wheat and examined the genes of wild
wheat (emmer) from Israel, which is the evolutionary ancestor of
bread wheat.
“It is not exactly the same. Wild wheat has two genomes instead
of the three genomes found in modern day wheat, but the two
types of wheat can still be crossed successfully through traditional
breeding techniques,” Prof Ma said.
“The interesting thing about wild wheat is that it has not been
subjected to elective breeding through cultivation by farmers over
many generations. This means it still has a wide genetic diversity
that we can use for modern wheat improvement.”
The research team not only discovered a wide range of genetic
diversity for the gluten protein that causes so many complications
for wheat allergy sufferers, but also an entirely new understanding
of the properties of the gluten protein.
“Until now, gluten proteins were only thought to be a source of
nutrition for seed germination, but we discovered the new gluten
protein also plays a role in anti-fungal infection,” Prof Ma said.
“The genetic richness of wild wheat opens a huge range of
opportunities for future improvements in modern wheat
breeding, which will be particularly important to cope with new
environmental conditions caused by climate change.”
MV00639AA
BAKING BUSINESS 9

MV00618AA
10 BAKING BUSINESS

IN THE
MIX
WA’S RESOLUTION TO
BIN THE PLASTIC BAG
IN FULL FORCE
The National Retail Association (NRA) has
issued an urgent reminder to shoppers and
retailers across Western Australia that the
new year marked the beginning of the state’s
resolution to bin the plastic bag.
From January 1, 2019, retailers throughout
Western Australia are no longer be able to
provide customers with lightweight plastic
bags when shopping in their store.
NRA Industry Policy manager David Stout
said consumers across Western Australia
need to be prepared for the change as they
head to the shops in 2019.
“It’s vital West Australians are aware they
will no longer be provided with lightweight
plastic bags when they go shopping,” Mr
Stout said.
“The bag ban applies to all retailers operating
in Western Australia regardless of size or type
– ranging from newsagents to food outlets, to
pharmacies and petrol stations.
“Now Western Australia has permanently
binned the lightweight plastic bag, shoppers
need to make sure they have alternative
options in place – such as reusable bags – to
safeguard against any inconvenience.
Mr Stout said that the NRA has partnered with
the State Government to assist the sector to
make a smooth transition ahead of the ban.
“The NRA has visited thousands of retailers
in all parts of the state during the past few
months to ensure that retailers are as ready
as possible,” he said.
“Retailers who fail to comply with the new laws
face substantial fines, not to mention severe
disruptions to their business operations."
The NRA will continue to assist retailers
with any teething issues after the ban
comes into effect.
MV00660AA
BAKING BUSINESS 11

SC00513AA
12 BAKING BUSINESS

IN THE
MIX
LANTMÄNNEN UNIBAKE COMPLETES
AUSTRALIAN BAKERY ACQUISITION
IN
SEASON
The international bakery company
Lantmännen Unibake has completed
the acquisition of the Australian pastry
manufacturer, Bakery Du Jour. The
acquisition is a key step to expand
Lantmännen Unibake’s global footprint.
The acquisition, completed in January
2019, will increase Lantmännen Unibake’s
production capabilities and open key
regional markets, where the bakery
company aims for a stronger presence.
Lantmännen Unibake CEO Werner
Devinck said the acquisition of Bakery
Du Jour signalled the company’s
commitment towards the Australian
bakery market.
“Bakery Du Jour’s strong heritage in the
Australian marketplace is an excellent
platform for Lantmännen Unibake. We
regard the acquisition as a baseline for
further investments in the region,” he said.
successfully been exporting pastry
products to the Australian market. The
acquisition of Bakery Du Jour now
supports Lantmännen Unibake’s growth
with locally produced products to
better meet the needs of current and
future customers.
“Naturally, we have looked at how the
new capacity of Bakery Du Jour fits
into our global organisation and we see
great potential to grow the business
in the future. Further to this, we see
opportunities in regards to reducing
negative environmental effects by
optimising the use of local resources in
relevant markets,” Mr Devinck said.
Bakery Du Jour was established by
the Gaspar family more than 20 years
ago. Today the bakery produces and
distributes 100 million premium pastries
each year to major Australian retailers
and food service customers.
Since 2006, Lantmännen Unibake has ABOVE: Werner Devinck
+ DID YOU KNOW
With hot cross buns hitting the shops just days after
Christmas, consumer sales are showing it's a popular
– if controversial – move. While the 2019 figures are
still to come in, in January 2018 Coles alone sold
2.5 million hot cross buns across Australia.
Avocado
Apple
Blackberries
Banana
Cumquat
Custard
apple
Feijoa
Fig
Grapfruit
Grapes
Guava
Honeydew
Kiwi fruit
Lemon
Lime
Mandarin
Mango
Mangosteen
Nashi
Orange
Papaya
Passionfruit
Peach
Pear
Persimmon
Plum
Pomegranate
Prickly pear
Quince
Rambutan
Raspberries
Rhubarb
Rockmelon
Strawberries
Tamarillo
Artichoke
Asian greens
Avocado
Beans
Beetroot
Broccoli
Brussel
sprouts
Cabbage
Capsicum
Carrot
Cauliflower
Celery
Choko
Corn
Cucumber
Daikon
Eggplant
Fennel
Leek
Lettuce
Mushrooms
Okra
Onion
Spring onion
Parsnip
Peas
Potato
Pumpkin
Radish
Shallot
Silverbeet
Spinach
Squash
Swede
Sweet
potato
Tomato
Turnip
Watercress
Witlof
Zucchini
SPOTLIGHT ON: FEIJOA
The feijoa is a small, evergreen
tree that hails from Brazil. In
spring the tree produces pink
flowers that are followed
by egg-sized green fruit,
which drop to the ground
when ripe.
As part of the myrtle
family, which includes
fragrant plants such as
eucalyptus, allspice, guavas
and cloves, the sweet flavour
of feijoa has been likened to a mix
of strawberries, pineapple and guavas
with undertones of quince, lemon and mint. High
in vitamin C, minerals, fibre and antioxidants, one
feijoa is estimated to provide one-quarter of your
daily fibre needs.
BAKING BUSINESS 13

14 BAKING BUSINESS

HAND
PICKED
A TALE OF
FLOUR
AND
CHOC_
OLATE//
WORDS KYLIE TRIGGELL | IMAGES ANDY GRAVES
In 2012 Kylie and Lachlan Scott opened the
doors to their bakery, Flour and Chocolate.
Since then, the business has gone on to achieve
cult status in Brisbane however, it was just the
start for the dynamic duo with a second bakery
opening to great fanfare in January.
BAKING BUSINESS 15

HAND
PICKED
You could argue it’s the phone call you never really expect to get,
however, when Kylie Scott answered her phone with “I wake up
with Today” and received a $20,000 windfall from the TV program
in the process, it helped to dramatically change both her and her
husband Lachlan’s lives.
Thanks to that unexpected cash injection the Brisbane-based
business owners were able to put the wheels in motion to realise a
long-held dream of owning their own bakery. In 2012 they signed a
lease on a small bakery space in Morningside and began the long
haul towards creating a baking institution in the river city.
Those early days were long for the Scotts, who manned the
business alone for the first five months. Kylie would wake their
two small children at 5am to begin the morning commute to join
Lachlan at the store ahead of the doors opening at 6.30am, after
which they’d toil together before closing for the day at 4pm. This
routine was repeated seven-days-a-week until, eventually, the
workload caught up with them.
As a result, more team members joined the Flour and Chocolate
family, trading was cut back to five days and an earlier closing time
was implemented.
Now, seven years later, the duo has achieved what they set out to
do. Flour and Chocolate has become a household name in Brisbane
A LOT OF OUR PRODUCTS ARE THE
RESULT OF SOMEONE COMING IN AND
HASSLING US...
and, in January this year they opened the doors to a second Flour
and Chocolate bakery at Northgate on Brisbane’s north side to
great excitement.
Lachlan explains there were a number of reasons behind the
decision to expand the business, not least being a lack of space at
the original store.
“We’re really tight for space at Morningside. We’ve got 90sq m and
more than 21 staff in there and it’s incredibly tight," he says.
“That’s also why we created days of the week for products at the
Morningside store; we just couldn’t physically do all those products
every day. There’s no space. We’d have customers say ‘I want
doughnuts or I want bagels’ and I’d say 'OK, but we can only do
them once or twice a week, or bagels on Fridays'.
16 BAKING BUSINESS

“Whereas over here we’ve got a bit of freedom to play
with different products and come up with new ideas.”
It's this willingness to play and experiement with new
creations that Lachlan credits with putting Flour and
Chocolate on the culinary map.
Following a passing comment from Kylie’s aunt about
the rising popularity of the croissant and doughnut
hybrid, the cronut, in New York City, Lachlan and his
team decided to try their hand at creating their own
version of the delicacy. And while Lachlan puts the
success of their own cronut recipe down to baking
experience, what he never imagined was just how
popular the small baked good would become.
The delicacy went viral from almost the first day it was on
sale and the rest, as they say, is history.
“We were really caught off guard, to be honest. When
we first started at Morningside it was more about
creating the products we loved doing but also listening
to our customers and their requests,” Lachlan says.
“When we started selling cronuts – we don’t call
them that. We call them doughnuts – we just got
slammed. It was crazy. I think we ate a lot of those
little baby round things and they really did help us
along in business and helped us get the reputation
because at the time we were one of the only bakeries
that were doing them.”
The cronut may have helped put Flour and Chocolate
on the map, but these days each of the products
lining the shelves have their staunch fans. Walking
into the Northgate Flour and Chocolate store,
alongside the cronuts you’d also find firm crowd
favourites such as sourdoughs, a full range of pastries
and croissants as well as crowd-pleasers such as
brownies and cakes.
However, Lachlan says it’s the opportunity to
develop and expand on the sit-down dessert options
as well as freshly made sandwiches that has he and
his Northgate team really firing up at the moment,
as the inclusion of a sit-down coffee option at the
new store has resulted in consumer demands for an
entirely different range of products.
“At Morningside we just had take-away coffees, which
were easy to pair with the range we had there. So
I think
that’s why
we have
such great
croissants.
I’m always
eating them.
There’s
nothing
better in the
world in
my mind.
But another
favourite is
our danishes.
They
are just
delicious.
BAKING BUSINESS 17

HAND
PICKED
what we’re finding is with the sit-down coffees at Northgate our
customers are ordering completely different products. For us it’s a
new experience and we’ve already had to alter what we make and
how many of each thing we make,” Lachlan says.
“We’re looking at including more dessert-style things now, and
we’re also starting up sandwiches. I’ve got a chef coming on
board and we’ll make everything from scratch from the bread
all the way through. With us doing this from start to finish we
can be comparable to other places in the area cost-wise, but the
sandwiches we will produce will be that much better again.”
It’s this foresight, along with taking on board customer input that
helps to keep the Flour and Chocolate product line fresh and in line
with what the public wants.
“A lot of our products are the result of someone coming in and
hassling us, saying ‘oh come on, just make it!’ So that’s essentially
where we start an idea,” Lachlan laughs.
“Not all customer requests get popular, but we try to see if
there is a market for a product. Here we know there’s a lot of
interest in sandwiches and things like that, so that’s something
we really want to get into.”
When asked what he personally favoured from the Flour and
Chocolate menu, Lachlan admitted he found it hard to go past a
traditional butter croissant.
“I think that’s why we have such great croissants. I’m always eating
them. There’s nothing better in the world in my mind. But another
favourite is our danishes. They are just delicious,” he says.
Naturally, at this time of year the conversation turns to plans for
the future, and Lachlan already has a few new goals on the horizon,
beginning with getting the Northgate Flour and Chocolate store
flowing like clockwork in its business operations. Following that,
city-wide domination is a potential target.
“We really want to get the point where if someone wants a particular
baked item, the first thing they think about is us,” Lachlan says.
“We still see this as a first chapter for us. For now we’ll really focus
on getting this new business stable and building the team up. Then
we may look at opening another store on a different side of town,
as we really want to cover Brisbane eventually. It’s a fantasy, but it’s
something we’re working really hard at to achieve.
Until then, Flour and Chocolate will focus their attention a bit
closer to home.
“We want to be community-based and, if people want to catch up
with their friends they can bring them here” Lachlan says.
“We just want to make it a really homely and pleasant space.”
SC00532AB
18 BAKING BUSINESS

BAKING BUSINESS 19
SC00505AD

SHOP TALK
CRIMINAL RECORD CHECKS
AND DISCRIMINATION
Many potential employees will have a criminal record of some description.
Under what circumstances can an employer
take into account an employee’s criminal
record in deciding on whether to hire or
not? What happens if you discriminate
based on whether the prospective
employee has a criminal record?
The Australian Human Rights Commission
Regulations 1989 (Cth) list the following
grounds of discrimination:
(i)
(ii)
age; or
medical record; or
(iii) criminal record; or
(iv) impairment; or
(v)
marital or relationship status; or
(vi) mental, intellectual or psychiatric
disability; or
(vii) nationality; or
(viii) physical disability; or
(ix) sexual orientation; or
(x)
trade union activity.
In a recent case, a company withdrew an
offer of employment when it discovered
the potential employee's criminal record.
The Australian Human Rights Commission
directed that the company pay her $2500
compensation and to revise its recruitment
and HR practices after the AHRC found it
discriminated against her.
The candidate applied in September 2016
for a mobile speed camera role that the
company had advertised on Seek. The
company interviewed her and then offered
her the job, subject to a criminal record
check and a medical assessment. The
potential employee told the company that
a National Police Check would probably
yield a record of offences and requested
that it complete that process first before
requiring the medical assessment, the next
step in the recruitment process.
The potential employee anticipated a
response from the company the following
week and, when it did not arrive, she made
repeated attempts to contact the company
about the progress of her application. It
was not until mid-October that she found
out via telephone that it would not proceed
because of her criminal record. She was
told that the company was to withdraw
her offer of employment as companies
it worked with were strict about issuing
licences to people with a criminal history.
The applicant had been convicted of assault
occasioning actual bodily harm in November
2004, when she was 19, and possessing
marijuana in May 2007, when she was 22.
The company argued that it did not
proceed with engaging the applicant
because of her unsatisfactory police check.
It was not discriminatory because the
applicant was unable to fulfil the inherent
requirements of the position, that being a
clean criminal record.
The Commission accepted that the
company had a contract with the NSW
roads department (RMS) that required it to
screen candidates for their criminal record.
The Commission held that "a general
standard of trustworthiness and good
conduct" is an inherent requirement of
the job. The Commission said in response
to the company’s submission that the role
requires that its occupant can "handle
potentially highly volatile situations"
involving members of the public who
initiate "unwelcome interactions" such as
spitting on the officer or their vehicle, an
inherent requirement was to "be able to
respond calmly and professionally in hostile
or potentially volatile situations".
The company also submitted that the RMS
would not accept the candidate as a fit and
proper person because she would have
access to the organisation's proprietary
information. The Commission accepted that
proper handling of proprietary information
was an inherent requirement of the job.
The Commission said the convictions did
not make the candidate untrustworthy
in 2016. There was not a "sufficiently
tight correlation" between the inherent
requirements of trustworthiness and
good character and the company's
act of excluding her because of her
criminal record, nor was there a close
enough link with the requirement to act
calmly and professionally in hostile or
volatile situations, or to properly handle
proprietary information.
The Commission said the candidate had
no obligation to disclose information
beyond her disclosure of her criminal
record and offering her willingness
to discuss it. Without contacting
the candidate and ascertaining the
circumstances of the offence and any
rehabilitation during the past 12 years, the
company "did not have the information
necessary to undertake a sufficiently
comprehensive and individualised
assessment" – a process that is "usually a
necessary step" in determining whether a
person can fulfil inherent requirements of
a particular job.
LESSON FOR EMPLOYERS
A criminal record will be an important
factor to the extent that the prospective
employee cannot meet the inherent
requirements of the job. So, in a retail
situation, a conviction for theft may mean
a role in cash handling is not appropriate.
A potential driver may not be appropriate
with a criminal history
of breaking the traffic
laws. There has to be
a correlation between
the conviction and an
important part of the
job for the criminal
history to be relevant
in making the
decision to hire
an employee.
BY ANTON DUC II Barrister at State Chambers, NSW and advisor to the Baking Association of Australia
20 BAKING BUSINESS

SC00604AA

SC00513AD
22 BAKING BUSINESS

SHOP TALK
FIVE MISTAKES EVERY
BUSINESS MAKES WITHOUT
REALISING IT
Many business owners often ask themselves how much faster they may have been able to
achieve their success if they had only been better prepared and more aware of the mistakes they
were making without realising.
In this article, we highlight (in no particular
order) our top five mistakes that your
business could already be making and the
steps you can take to avoid them.
1. FAILING TO PLAN
Some smart Alec once came up with a
little ditty that goes along the lines of “fail
to plan and you plan to fail.” While we have
no idea where this little gem of wisdom
originated, it does (as these things so often
prove) have a certain logical ring of truth
about it.
While it can be quite exhilarating for you
as a business owner to experience early
successes and to see cash flowing into
your bank account, there is plenty that can
go wrong. Investing some time in seeking
helpful advice and formulating a business
plan or at least an outline strategy will help
you to avoid losing your way. This often
happens when the business landscape
changes or business owners come up
against unanticipated problems.
2. UNDERFUNDING THE BUSINESS
Even for businesses that have
invested time and effort into planning,
underfunding – or undercapitalisation as
it is also known – can creep up on them.
This often happens to newer businesses
that are experiencing a surge in sales
and everything is looking rosy. That is
until they attempt to ‘ramp up’ inventory,
manufacturing, or the resources they need
to provide their services to an expanding
customer base.
It is at this point that the cash coming into
the business is then unable to keep pace
with the investment needed to keep the
supply chain flowing. Borrowing money
from banks and investors takes time to
organise and the interest rates that such
funds bring with them have an uncanny
habit of knocking the stuffing out of your
previously healthy profit margins.
By making sure that you follow our next tip
about scalability, you will also ensure that
you have a tighter and better-informed
handle on the funding of your business.
3. FAILING TO UNDERSTAND THE
PRINCIPLE OF SCALABILITY
The very real knock-on effect of messing
up on numbers one and two is that your
business will either flounder through lack
of planning or become starved of cash
through expanding quicker than you are
able to fund that growth.
This leads directly to problem number
three, which is a lack of scalability. From
having the manpower and funds to the
technology and systems that can grow
with your business, they are all major
considerations of scalability.
In some ways, there is a very real danger
of your business becoming a victim of its
own success and this often happens in the
absence of scalability. Through planning
for and scaling growth in a controlled way,
your business can ensure that capital,
resources, and technologies are able to
keep pace with the business and expand
with it as it grows.
4. IGNORING THE COMPETITION
Whether you have chosen to make it your
business to discover everything you can
about your competitor’s businesses or not,
you can be assured of one thing; they are
already making it their business to know all
about yours.
It is surprising just how many business
owners get their heads down and bury
themselves so deeply in their own
businesses that they fail to seize the
opportunities available through learning
from the competition.
By putting yourself in their shoes, you
will not only be able to see how the
competition views your business but you
are also highly likely to see it in a new and
fresh way too.
5. FAILING TO MOVE FORWARD
Moving forward in business, planning,
improving on your competition, and
sustaining scalable growth are all
important factors, however, in many
cases, the total reverse can happen. Even
in today’s fast-paced business world,
there are business owners who believe
they can operate on the traditional Mom
and Pop principle.
The sometimes harsh reality is that there
are really only two types of
businesses; those that are
growing and those that
are shrinking.
There is no room for
standing still in business
and if you don’t seize the
opportunities you can
rest assured that your
competitors will.
BY FRED WILSON
II SEO expert, clickthrough.co.nz
BAKING BUSINESS 23

SHOP TALK
Five
minutes
with...
CRAIG NEALE
DIRECTING MANAGER, WHOLEGRAIN MILLING
Craig Neale has a unique perspective as both a farmer and supplier to the baking
industry. Here, he shares his insights on how the current drought has affected farming,
flourmills and bakers.
TELL US A BIT ABOUT YOURSELF.
I grew up in the farming district of
Naracoorte in South Australia. It was
a no-frills childhood. My time was
divided between the local bushland and
helping my parents with the countless
chores that come with rural life. With
my mother milling her own flour in that
old farmhouse and dad’s passion for
farming I think, for me, the die was cast
relatively early. I have always had a keen
interest in innovation and challenging the
market place. Professionally, I’ve always
tried to foster an attitude of continual
improvement in everything we do here at
Wholegrain Milling.
IN WHAT WAYS HAS THE DROUGHT
AFFECTED FARMING, THE FLOUR
INDUSTRY AND, FINALLY, BAKERS AND
CONSUMERS?
You don’t have to go far here to see
the effects this drought is having on
individual farming communities and
agriculture in a wider sense. It’s an
extremely challenging time for us all and
the reduced yields and resulting high
commodity prices are being felt by all
stakeholders in the industry. You can only
focus on your own processes and hope to
come out of it stronger, but at no point
has it weakened my resolve.
WHAT ARE SOME OF THE BIGGEST
CHANGES YOU’VE WITNESSED IN
FARMING AND THE FLOUR INDUSTRY
SINCE YOUR CAREER BEGAN?
The ever-increasing use of chemical and
I GET A LOT OF PLEASURE OUT OF PHYSICAL WORK,
AND IT’S IMPORTANT TO ME TO KEEP CONNECTED
WITH THE PROCESS.
synthetic fertilisers in intensive farming
practises.
This makes us more determined to push
the organic and sustainable systems in
creating ethical products.
WHAT’S A TYPICAL DAY FOR YOU?
Rising early; this is the best time for
innovative thought.
I like to be part of the start-up of
the mills every morning. Despite the
increasing amount of lab testing we do
onsite, the sensory analysis of the flour
at the start of each run, the feel, look
and aroma, that’s still the most satisfying
part of my day. My time is equally split
between the mill and the office. I get a
lot of pleasure out of physical work, and
it’s important to me to keep connected
with the process.
WHAT DO YOU LOVE MOST ABOUT
YOUR JOB?
Our team’s ethics and values in what we
do really make Wholegrain Milling an
inspiring place to come to work each day.
I enjoy the challenges of the industry,
even when it is tough, as it inspires
innovative practises and a constant need
to evolve as a business.
WHAT’S SOMETHING MOST PEOPLE
DON’T KNOW ABOUT YOU?
I have a fear of failure and as a result am
always looking to the future to try and be a
step ahead of the game.
WHAT HAVE BEEN SOME OF YOUR
CAREER HIGHLIGHTS?
Pioneering organic stoneground flours.
The introduction of the sustainable range
of flours with the creation of ASP certified
farming systems.
WHAT DO YOU ENJOYING DOING IN
YOUR SPARE TIME?
Exercising, I find this offers valuable
mental stimulation.
WHAT ARE YOU LOOKING FORWARD TO
IN 2019?
Accomplishing targets and goals both
personally and professionally while
continuing to gain the respect of my peers.
24 BAKING BUSINESS

A Complete Bakery/Cafe Refit
for as little as 10 pies per day.
Finance
available
with specialist
bakery
lenders
“The customers love it.
The design and presentation of
product is 1st class”
Paul Woods
Paul the Pieman Bakery
Inverloch VIC
Pinjarra Bakery Pinjarra WA
“Our new fitout has
definitely increased sales. If you
want to increase sales, a new fitout
from Complete is the way to go”
Darren Crisp
Crispy’s Pies
Allambie NSW
HOW...
Paul the Pieman Bakery
Inverloch VIC
“We could not be
happier with Complete and Rob.
We got exactly what we wanted
and more sales!”
Larry Pantaleo
Pinjarra Bakery and Patisserie
Pinjarra WA
Crispy Pies Allambie NSW
Call Rob Catalano
now on
1300 363 378
Join these bakeries and become
Bakers Bear Warnertown, SA is now
Max Bakery Strathdale, VIC is now
Lavington Hot Bake Lavington, NSW is now
Linke’s Bakery Barossa Valley, SA is now
Blue Edge Bakery Bicheno, TAS is now
Pinnaroo Bakery Café, SA is now
CC’s Bakehouse Toowoomba, Qld is now
Walkers Donuts Harbourside, NSW is now
Stewarts Bakery Ballarat, VIC is now
Top of the Ridge Bakery and Pie shop is now
Camperdown Bakery, Camperdown, VIC is now
Helenic Bakery Marrickville NSW is now
Homestyle Bakery Mt. Gambier SA is now
Vaccari’s Bakery Griffith, NSW is now
South Plympton Bakehouse South Plympton, SA is now
Suffolk Park Bakery Suffolk Park, QLD is now
The Great Australian Bakehouse, Pakenham VIC
Ferguson Plarre Bakehouse Melbourne & Victoria are all
McDonalds Mudgee Bakery & Cafe Mudgee, NSW is now
Pinjarra Bakeries Pinjarra, Waroona & Maddington, WA are
Lobethal Bakery Stirling & Balhannah, SA is now
Elizabeth Town Bakery Café Elizabeth Town, TAS is now
Rods Bakery Lara, VIC is now
That’s-A -Lotta Donuts Somerton, VIC is now
Forster Bakehouse Forster, NSW is now
Waikerie Bakery Waikerie, SA is now
Phillip Island Bakery Phillip Island, VIC now
Gumdale Bakery Wakerley, QLD is now
Karumba Bakery Karumba, QLD is now
Wes’s Walkabout Café Wagga Wagga, NSW is now
Routely’s Bakeries in the Geelong area, VIC are all
Paul the Pieman Bakery Inverloch, VIC is now
Woori Yallock Bakery Woori Yallock, VIC is now
Bourkies Bakehouse Woodend, VIC is now
Grant’s Pies and Cakes Mt Isa, QLD is now
Banjo’s Bakery Cafes, TAS and mainland are
Mick’s Bakehouse Sydney Show Stand 2008/
9/10/11/12/13/14/14/15/16/17/18 is always
Lawley’s Bakery Cafes in Perth WA are now
4 Seasons Bakery Kelmscott, WA is now
Proserpine Pies Proserpine, QLD is now
Halls Gap Bakery Halls Gap, VIC is now
Atherton Bakery Atherton, QLD is now
Commercial Club, Albury NSW is now
Dave’s Bakehouse Kyogle, NSW is now
Orange Spot Bakery Glenelg, SA is now
Holbrook Bakery Holbrook, NSW is now
Heiner’s Bakery Myrtleford, VIC is now
Morrall’s Bakery Bourke, NSW is now
Foxy’s Bakery Stanthorpe, QLD is now
Milawa Bakery Milawa, VIC is now
Glenorie Bakery Sydney, NSW is now
Breadd Hobart outlets, TAS are all
Pie in the Sky Tumut, NSW is now
Call
Rob Catalano
TODAY on
1300 363 378
For a new bakery
and a 100%
tax deduction
Rob Catalano has over
30 years experience
Bakery Shopping
List
Sandwich Bar
(from 1.2m to 2.4m)
Refrigerated Cabinets
(from 1.2m to 2.4m)
Dry Cabinets
(from 0.95m to 2.4m)
Pie Warmer Cabinets
(from 0.95m to 1.87.mm)
Bench Pie Warmer
Coffee Benches
Till Benches
Bread Displays
Turnover less than
$10 million?
You can claim an immediate
tax deduction on any display item
OR for your entire
fitout this financial year!!
Finance available with
specialist bakery lenders!!
Call Rob now on 1300 363 378
to find out how.
SCD0560AA
To make your bakery call P: 1300 363 378
5 Neutron Place, Rowville 3178
BAKING BUSINESS 25
E: info@completedisplay.com.au www.completedisplay.com.au

Fruit Fillings
Premium Apple
Manufactured with 50% or 70% fruit content
CONFECTIONERY
& BAKING
SOLUTIONS
Premium Blueberry
Manufactured with 50% or 70% fruit content
Premium Sour Cherry
Manufactured with 50% fruit content
Premium Raspberry
Manufactured with 50% fruit content
• Samples and specifications available on request
• NPD available upon request
• Other product variants available upon request
• These products are manufactured in Australia and comply
with the Australian Food Standards Code (FSANZ)
• All products manufactured for export will comply with the
food regulatory requirements of the recipient country
Premium Dark Cherry
Manufactured with 50% or 70% fruit content
Premium Strawberry
Manufactured with 50% or 70% fruit content
Premium Passionfruit
Fresh Food Industries is the Australian baking industry’s ‘ONE STOP SHOP’.
Proudly
Australian
26 BAKING BUSINESS
FRESH FOOD INDUSTRIES
Phone: +61 9417 4088 Fax: +61 9417 3063
Email: sales.support@ffiholdings.com.au
Website: www.ffiholdings.com.au
Address: 17-23 Knock Place Jandakot WA 6164
MV00650AA

SHOP TALK
THE BEST MONTH TO SET
NEW YEAR’S RESOLUTIONS?
DEFINITELY FEBRUARY
January’s the logical month to make New Year’s Resolutions: new year, new you. Right? Donna
Sisinni reckons February’s the best time for getting realistic, however. As ‘being realistic’ is what
usually bring results.
We’ve all been there. January sees us
filled with inspiration to be better and do
better! So we make New Year’s Resolutions
about how we’ll improve our personal lives,
and set intentions for how we’ll grow and
strengthen our businesses.
But then the year gets into full swing and all
those good intentions fall away as we juggle
competing priorities while ensuring our
clients remain happy.
That’s why I think February is a great time
to tackle our New Year’s Resolutions in a
practical way. Rather than simply kissing
goodbye to our January intentions, try
reactivating them in February by doing
these three simple things:
1. TRANSFORM YOUR NEW YEAR’S
RESOLUTIONS INTO GOALS
We tend to think big when making
resolutions and this, unfortunately, is often
the very reason we fail at keeping them.
Our minds can’t deal with the overwhelm
of our grandiose plans. So the key really is
to break your resolutions down into small,
actionable goals.
To help you do this, use the SMART goals
principle:
Specific: clearly define your goal. Ask
yourself what, why, who, where and which
questions. Answer these questions in as
much detail as possible because doing so
will help give form to each goal.
Measurable: determine how you’ll know
if you’re making progress or have fulfilled
your goal. What is the proof you’ll need
at each stage? You can then either lift
your game or pat yourself on the back
depending on your progress.
OUR MINDS CAN’T DEAL WITH THE OVERWHELM OF
OUR GRANDIOSE PLANS.
Achievable: ensure you’re being realistic.
Of course, it’s great to shoot for the stars
but your goals must be based on your
capabilities, time and finances. Otherwise,
you’ll struggle to achieve what you hoped
to and will quickly become disheartened.
Relevant: keep your resolutions uppermost
in your mind, and consider whether the
goal in question will actually get you
closer to where you want to be. That is,
do your goals directly relate back to your
resolutions?
Time-based: establish a timeline for your
goals. Start by dissecting your goals into
smaller, actionable steps and then set
timeframes for each step. Decide what
you’ll accomplish today, next week, next
month and so on.
2. DON’T LET YOUR NEW YEAR’S
RESOLUTIONS (AND GOALS) OUT OF
YOUR SIGHT
To keep you on track, place your resolutions
somewhere prominent. This will ensure you
don’t forget your long-term plans when life
gets hectic in the short term.
Similarly, set aside specific times or
days dedicated solely to doing the work
that’ll move you closer to your end goals.
This aids in maintaining momentum.
It’ll further give you the space needed
to achieve the things you want to and
in turn, you’re more likely to remain
committed to the process.
Also, plan to periodically review your goals
(and set yourself a reminder for this). You
may find you need to rework some goals
based on the progress you’ve made but,
more importantly, it will help you keep
moving forward.
3. YOU’RE NOT SUPER(WO)MAN
The quickest way to ensure you don’t
achieve your goals (and fulfil your
resolutions) is to try to achieve them all
immediately. So pick out the goal or goals
most important to you, and devote your
efforts to working through those.
Remember your resolutions and goals
are important, otherwise, you wouldn’t
have made them. So continue to work on
them even when you don’t feel you have
the time. The sense of satisfaction you’ll
gain from your efforts (and results) will be
invaluable will provide
the momentum you
need to keep going
all year.
Finally, don’t
forget to celebrate
your achievements
with that glass of
red – you’ll have
earned it!
BY DONNA SISINNI
II Director, Sisira
BAKING BUSINESS 27

ON THE
MAP
MADE IN
MULLUM//
Known as the ‘biggest little town in Australia’, the township of
Mullumbimby is famous for its laid-back vibe and community spirit.
Here, this hub of counter-culture boasts a handful of local providors
whose focus on fresh ingredients and artisan techniques have made
them famous in the Byron Shire and beyond.
WORDS NADIA HOWLAND
Located at the foot of Mount
Chincogan beside the Brunswick River,
Mullum, as it’s affectionately known
by the locals, is a short 24-minute
drive north of Byron Bay. The eclectic
township is laid out in a grid, making
the streets easy to navigate and
bicycle friendly. Burringbar Street,
Dalley Street, and surrounding side
streets are lined with a unique range of
shops and eateries, including artisan
bread shops, organic patisseries and
everything in between.
28 BAKING BUSINESS

BAKING BUSINESS 29

ON THE
MAP
1
2
1
REBELLYOUS
CAKE CO
OUR
PICK:
‘Naked’
cake
with fresh
blooms
and ripe
figs
Cake artist Rebel Taylor has been creating
one-of-a-kind wedding and celebration
cakes in Mullumbimby since 2010. Each
cake from the Rebellyous kitchen is baked
from scratch, handcrafted and styled
onsite. Rebel has a flair for working with
fresh flowers and produce, creating
stunning results. Her designs range from
gorgeously rustic ‘naked’ cakes adorned
with figs and blooms to intricate multitiered
gold-leaf creations. Rebellyous Cake Co’s creations
have been featured in the likes of Cosmopolitan Bride, Hello
May and White Magazine, proving the widespread appeal of
Rebel’s delicious designs.
1
1
2
2
SCRATCH
PATISSERIE
A desire to bake traditionally “from
scratch” using organic and local produce
led owners Greg and Angie to start
Scratch Patisserie in 2010. Since then, the
business has grown from its beginnings
at the Byron and Mullumbimby Farmers
Markets to its own shop in Mullumbimby,
OUR
PICK:
Almond
croissant
where locals flock to sample the range of specialty cakes,
tarts and pastries. The Scratch Patisserie team includes
skilled traditional bakers, pastry chefs and cheery front of
house staff.
30 BAKING BUSINESS

TOTAL
BAKERY
SOLUTIONS
CALL US
Free Phone: 1300 268 798
EMAIL US:
sales@moffat.com.au
VISIT US:
www.moffat.com.au
ROTEL | R3M4D1S
4 DECK 1 SPLIT BAKERY OVEN
ROTEL | R3M3D3S
3 DECK 3 SPLIT BAKERY OVEN
ROTEL | R33D3S
3 DECK 3 SPLIT BAKERY OVEN
PARAMOUNT | SM-430
BUN DIVIDER ROUNDER
PARAMOUNT | SM-80TW
80KG SPIRAL MIXER
DAUB | DR-ROBOT2-4/30A
FULLY-AUTOMATIC BUN
DIVIDER ROUNDER
DAUB | DR2-4/30
SEMI-AUTOMATIC BUN
DIVIDER ROUNDER
TAGLIAVINI | RVT665EH
ELECTRIC SINGLE RACK
ROTATING OVEN
SC00606AA

ON THE
MAP
5
3 4
3
UNCLE
TOM’S PIES
4
ALMOND
ROAD
Surfers, truckies, tradies, holiday makers,
Mullumbimbians and the people of Byron Shire
have been flocking to Uncle Tom’s for a pie for
generations. Tom McLean started making pies
with local produce in the early 1930s, and later
selling them from its home at the Gateway to
Mullumbimby, and since then it’s been a local
favourite. Fresh local produce is the secret to
OUR
PICK:
Beef
Stroganoff
pie
Uncle Tom’s pies, which are made on the premises and sold fresh
daily. While the region continues to grow, the spirit of the Byron
Shire area and the memories of the millions of customers over
the decades continue to live on at Uncle Tom’s.
Operating since 2015, Almond Road is one of
Mullum’s big success stories. Started by Jose
Aez, the bakery produces a mouth-watering
range of high-quality organic and glutenfree
artisanal breads and pastries, which are
wholesaled to retailers throughout Byron
Bay Shire and as far as Brisbane, Sydney and
Melbourne. Using only natural ingredients
and keeping their products free from
OUR
PICK:
Organic
glutenfree
paleo
bread
preservatives, Almond Road’s paleo breads are particularly
sought after. Customers can also buy direct from Almond
Road’s premises, making it a favourite among locals.
32 BAKING BUSINESS

ON THE
MAP
5
MULLUMBIMBY
BAKERY
5
Mullumbimby Bakery is the sort of bakery you love both
as a child and as an adult. The locally-owned bakery is
a morning tea and lunch hotspot for Mullum locals, as
well as being a popular stop for tourists. The bakery
produces an assortment of fresh bread, rolls, pies and
sausage rolls, as well as sweet temptations such as
cakes, vanilla slices, lamingtons, fruit flans and loads
OUR
PICK:
Vanilla
Slice
more. One of the bakery’s online reviews reads, “Great local bakery.
Sourdough is perfect. Get here early and get one hot. Bread perfection.”
What more could you ask for?
Mackies is known for uncompromising quality, value for money,
Teflon ® Coatings and Product Innovation.
Mackies is proudly Australian supplying globally
accepted products to the baking industry.
MV00508AE
Sydney Australia (02) 9708 2177
Brisbane Australia (07) 5504 7720
Melbourne Australia 0417 236 838
Teflon
Baking Tray
email: sales@mackies.com.au
web: www.mackies.com.au
BAKING BUSINESS 33

34 BAKING BUSINESS
SPOTLIGHT
ON

A GOOD
KIND OF
WEIRD//
Baking Business takes
a look into the rise
of vegan baking
through the lens of a
bunch of Weirdoughs.
WORDS NICHOLA DAVIES
BAKING BUSINESS 35

SPOTLIGHT
ON
For traditional bakers, it may seem like sacrilege to forgo seemingly
integral ingredients such as butter, eggs, milk and chocolate in the
trade, particularly when these few items are the foundations to
most recipes. But, with more and more people choosing a plantbased
lifestyle for ethical and health reasons, vegan baking is on
the rise, and the results are pretty delicious.
Located in funky Flinders Lane in Melbourne, Weirdoughs is
a vegan baking success story. It’s the brainchild of Melbourne
vegan powerhouses and self-proclaimed weirdos Mark
Koronczyk, Amanda Walker and Sam Koronczyk (co-founders
of vegan fast food icon Lord of the Fries) and brothers Mark and
Attil Filippelli of Matcha Mylkbar, il Fornaio, and Mark & Vinny’s.
Joining them in the venture are fellow co-owners Ruby Shine
and Shaunn Anderson.
The inspiration for the project began with a simple desire to see
Melbourne’s CBD flooded with quality vegan desserts everyone
can enjoy. The result is a store with huge personality – Weirdoughs
is a bold, technicolour, day-night operation that has more in
common with a laneway bar than a traditional patisserie, providing
beats and sweets all through the day.
Served up by staff wearing full-length pale pink jumpsuits with a
holographic wall as a backdrop, the Weirdoughs sweet offering
is characterised by quirky twists on classic patisserie items – for
example, a cube-shaped croissant.
While co-owner Mark Filippelli says he is the first to admit that
traditional French pastries set the bar when it comes to flavour,
he is also confident that Melburnians are ready for Weirdoughs’
unique approach.
Instead of animal products, the team are using apple cider vinegar,
coconut oil, cashew nuts, macadamia nuts, white miso, yeast, salt,
canola oil, xanthan gum, soy lecithin, wheat flour, soy milk, sugar,
and Nuttelex as their key baking ingredients.
Some of the treats the Weirdoughs are particularly proud of are
the unicorn almond croissants, which use all-natural colours and a
special process to make the unicorn almond flakes on top, as well
as the pavlova croissant and banana split weirdoughnut. These
were deigned by senior pastry chef Amber Gallagher for a January
special, putting the whole kitchen in a good mood in the mornings
with their bright colours and fun presentation.
As well as its popular dessert range, Weirdoughs sells coffee,
‘weird lattes’ including spiced pumpkin, chai and matcha, a pink
white hot chocolate, thick shakes, ice creams and savoury croissant
sandwiches.
A dedicated After Dark offer takes the weirdness up a notch with
flavours designed to satisfy even the most unconventional latenight
craving. This might include the likes of ‘pepperoni’ pizza
croissants with mozzarella, olive and San Marzano tomato, or
Aperol spritz donut with champagne custard, blood orange sugar
and popping candy.
Since opening in November 2018, head pastry chef at Weirdoughs
(and former executive pastry chef for Shannon Bennett’s Vue
Group) Kane Neale says the reception from the community has
been overwhelming, and not just from vegans.
The store’s popularity is a nice reward for the team who face a few
more challenges than a traditional bakery, such as finding the right
substitutes for animal products, and ingredients being more expensive.
36 BAKING BUSINESS

VEGAN
BAKING
SUBSTITUTES
EGGS –
chia seeds, apple sauce,
banana, flax seeds
BUTTER –
Nuttelex, olive oil,
homemade nut-based
‘butters’
CONDENSED MILK –
coconut milk
HONEY –
maple syrup
MILK –
soy milk
BUTTERMILK –
1 cup soymilk with
1 teaspoon apple cider
vinegar
In the supermarket, dairy milk can cost as little as $1 a litre,
compared to a quality soy milk costing $4-$5 a litre. Kane says
those costs are reflected at the commercial level as well.
“We make our own vegan butter [made from macadamia, cashew and
coconut oil], which adds increased labour costs as well,” he says.
“We keep costs down by finding good suppliers, purchasing wisely
and using ingredients to maximise their potential. For example
using freeze-dried fruit in a way that will have a great flavour
impact and will really stand out.”
As well as managing generally higher costs than traditional
bakeries, the team had to learn a new skillset and science behind
baking with vegan ingredients.
“Sometimes it takes some creative thinking to find a way to
replicate a texture or flavour that is expected using vegan
ingredients,” Kane says.
“We choose not to use artificial flavours, such as ‘butter flavouring’
in the products and so work to really get the flavours via a balance
of natural, plant-based ingredients.”
Amber says baking great vegan treats is a big learning curve
initially because during apprenticeships and culinary schooling,
bakers are taught how to bake with the traditional, animalbased
products.
“There has been far more information available about them for a lot
longer, so we have more understanding of their structures and how
they function, and there are also more specialty ingredients made
to suit non-vegan baking,” she says.
“[In the transition] to vegan baking there were some really great
THE
ULTIMATE
INGREDIENT
for your kitchen
Do you need flooring
for your Bakery?
Roxset Australia has developed a unique
flooring product unlike any other in the market
that has a seamless, impervious coating with
varying degrees of slip resistance.
ROXSET PROVIDES:
• A unique, extremely durable coating
• Seamless, impervious and slip-resistant
• Superior heat resistance
• Freeze protection
Ideal for any Baking,
Hospitality or Food
Processing Industries
CALL US TODAY TO FIND OUT MORE
1800 ROXSET
www.roxset.com.au
SC00566AA
BAKING BUSINESS 37

SPOTLIGHT
ON
...EVEN SMALL
CHANGES TO
FORMULAS CAN
HAVE A HUGE
IMPACT...
resources available, but a lot had to be done via trial and error.
“When people say pastry/baking is a science they’re not joking
– even small changes to formulas can have a huge impact on a
finished product.”
On the bright side, non-animal products are becoming more widely
available due to an increase in production and demand as people
make more ethical food choices, which means more knowledge
surrounding vegan baking as a consequence.
Australia is one of the fastest growing vegan markets in the
world. Roy Morgan Research reveals more than two million
Australians are eating meat-free. Data from Google Trends
also shows that Aussies are more interested in learning about a
vegan diet than they are about others like Paleo, sugar-free or
gluten-free.
“Veganism seems to have surpassed a trend and turned into a
movement,” Kane says.
“Animal farming takes a lot of resources, whereas farming plants
generally produces far more food product for the same amount of
resources.
“[More people are becoming] aware of the small changes they can
make to have less of an impact on the environment, their health
and animals.
SC00568AA
“We consider our business plant-based – meaning we want to be
inclusive to everyone, not just vegans.
“It’s the idea that you can still have your favourite treats, just
without animal products.”
The Weirdoughs team say they have some ethical and exciting new
products coming in the next few months, so keep an eye out for
their unique vegan treats on the streets.
38 BAKING BUSINESS

Thinking of upgrading
your coffee equipment?
If the answer is yes then take advantage of these special
prices direct from Australia’s exclusive importer of
European manufactured equipment at amazing pricing for
outright purchase or rental.
These are amazing machines giving you total control
of consistently serving your very own coffee, if you
purchase a Santos “Grind on Demand” grinder as well
as the Vittorio Espresso Machine then we will give you
60 kg’s of Evoke coffee for FREE, freshly roasted daily
in the Goulburn Valley of Victoria. This coffee will be sent
to you in separate consignments to ensure its freshness.
(Up to 3 x different shipments). The FREE 60 kgs could
generate a staggering $23,100.00 revenue for your
bakery if sold at only $3.50 per cup.
Both the 2 or 3 group Vittorio machines have high group
clearance as standard to fit 16oz cups under and also
each group extraction time is displayed on the digital
display, this is a must to ensure you deliver the best
coffee consistently.
The grinder is grind on demand, ensuring freshness and
consistency, not to mention its super quiet operation and
reliability!
The Vittorio Espresso Machine and Santos "Grind on
Demand" grinder will be bench run in our workshop and
programmed to your settings so that you can plug in and
operate as soon as they arrive at your bakery or cafée.
we look forward to being of service to you!
Vittorio A2 $8,810.00 + GST OR Rental only 17.57 per day.
Vittorio A3 $9,430.00 + GST OR Rental only 18.81 per day.
Santos Grinder $2,840.00 + GST OR Rental only 5.61 per day.
(Daily rental figures include GST)
FREE DELIVERY AUSTRALIA-WIDE
Phone 1800 787 326
Email sales@streamlinesupplies.com.au
Website www.streamlinesupplies.com.au
SC00580AE
BAKING BUSINESS 39

HOME
GROWN
WORTH
THEIR SALT
From the pristine waters of the Great Australian
Bight on South Australia’s Eyre Peninsula,
Olsson’s is the oldest family-owned and
operated salt company in Australia. We chat
to Alexandra Olsson about how the family
business produces its unique salt varieties.
WHEN DID YOUR FAMILY BEGIN PRODUCING SALT?
Olsson’s sea salt is made in False Bay, just north of Whyalla
in South Australia and in Port Alma, near Rockhampton in
Queensland, on the southern end of The Great Barrier Reef.
In 1949, my grandfather, Norman, my father Charles and Uncle
Malcolm formed Olsson Industries making pressed mineral and salt
blocks for livestock as a direct result of requests from graziers for
someone to produce supplements to meet the nutritional needs of
their sheep and cattle during the severe drought that started in 1947
and continued until 1952. To service their growing business with salt,
Uncle Malcolm and my father purchased the leases to Pacific Salt
works in 1954 in Warooka, Yorke Peninsular, South Australia.
A few years after this, the BHP salt leases became available just
north of Whyalla. My father took over these leases and that’s
where we take most of our salt from today.
My father also built another salt works himself up in Queensland in
the '80s in between Bajool and Port Alma (east of Rockhampton).
It took him five years of digging out the mangrove swamps to
make the pans and that is where we make our Macrobiotic Salt:
naturally high in marine minerals and trace elements and similar to
French Grey salts or Celtic Salt.
HOW IS YOUR SALT PRODUCED?
Salt – sodium chloride – is a chemical compound that has the formula
NaCl and typically 40 per cent sodium and 60 per cent chloride. Since
the body cannot manufacture sodium or chloride, they are 'essential'
nutrients. Solar salt is produced by the action of sun and wind on
seawater in large ponds. This process is called solar evaporation and
this type of salt is called Solar Sea Salt. Salt crystals start to form
when the brine concentration reaches 25.8 per cent Sodium Chloride
(NaCl). At this point the brine is moved to what is called a “crystalliser
pond” where the salt will begin to drop out of the water, forming a
layer of salt on the pond. Olsson’s Sea Salt is then harvested, dried
and packaged. Because Olsson’s sea salt has as its only ingredient
seawater from two of the world’s most pristine oceans, the result is
one of purest sea salts available. There are no chemical processes
involved in the manufacture of our product, which is why we can
guarantee that it is perfectly natural and pure.
WHAT ARE THE HEALTH BENEFITS OF SALT?
Salt is essential not only to life, but to good health. Sodium (and
by sodium, I mean sodium in salt) regulates fluid balance and is
absolutely necessary for movement, nerve impulses, digestion and
the healing of wounds. Doctors often recommend replacing water
and salt lost in exercise (to combat hyponatremia). Increased salt
intakes have been used successfully to combat Chronic Fatigue
Syndrome, with some very satisfying results.
Unlike common salt (which is just sodium chloride), natural Sea Salt
(from sea water) contains sodium as well as many other important
trace minerals in a balance similar to the extra cellular fluids in the
body. One of the key benefits of Macrobiotic Sea Salt is sea water
(from which Olsson’s Macrobiotic Sea Salt is made) has a relative
mineral composition almost identical with that of the blood, so when
sodium is excreted from the body, other essential minerals salts such
as potassium, magnesium and trace elements are also excreted.
As the seawater for the Macrobiotic Sea Salt slowly moves from
ocean to salt pan, its salt content keeps rising and the salt crystals
are enriched with health-enhancing minerals. The lower sodium
content allows for more bioavailable magnesium (in chloride
form), calcium and potassium, as well as trace elements such as
copper, zinc, iron, manganese, and even minute amounts of iodine
and fluoride. Being totally natural – it is unrefined and unwashed
and contains no additives – Olsson’s Macrobiotic sea salt retains
all these qualities. Olsson’s Macrobiotic Sea Salt is the first natural
“celtic-style” or “grey” sea salt (they call it sel gris in France)
produced in Australia. This salt actually tastes like the ocean.
HOW HAS THE BUSINESS ADAPTED TO THE APPRECIATION OF
DIFFERENT SALT VARIETIES IN COOKING?
Olsson’s is the first company in Australia to produce “flat” Sea Salt
Flakes which are similar to the French “fleur de sel” sea salt flakes.
This type of sea salt flake is extremely delicate and easily crumbled
in the fingers. Many other salt flakes have a “pyramid” shape, making
their structure more durable and as a consequence, less delicate.
Olsson’s Macrobiotic Sea Salt is the first natural “celtic-style” sea
salt produced in Australia. Harvested by hand, it remains free
from any additives or preservatives. Unprocessed, unwashed and
40 BAKING BUSINESS

unrefined, Olsson’s Macrobiotic Sea Salt retains a high natural
balance of sea minerals and marine trace elements. It’s easy to
taste the difference between sea salt and non-sea salt.
In 2016, we launched our Red Gum Smoked Salt in collaboration
with Ross Lusted (The Bridge Room) and Charlie Costelloe
(Pialligo Estate Smokehouse). Smoked salt has been a favourite
Scandinavian seasoning for centuries, dating back to the time of
vikings who infused sea salt with smoke from native wood fires.
The Olsson family has continued this tradition by smoking its
Australian sea salt flakes over native river red gum (eucalyptus
camaldulensis) for 72 hours in the traditional northern European
style at Pialligo Estate Smokehouse, Canberra. The smoking
results in a unique salt enhanced with the aromatic and complex
characteristics of the Australian red gum wood.
WHAT’S SOMETHING MOST PEOPLE DON’T KNOW ABOUT SALT?
I hear many people say “isn’t salt just salt?” But salt, like wine and olive
oil, has “character” which, when not overly processed, speaks about
where it comes from, or provenance. I often compare salt to mineral
water. Water and salt are relatively simple compounds, H2O and NaCl
respectively. If you totally denature water of all other minerals beside
H2O it has no flavour whatsoever. It’s the same for salt. It’s the mineral
and trace element components of both salt and water that impart the
unique characteristics of each. If you can maintain these components
then you get a product that is unique to the region from which it is
made. That’s why Olsson’s salt is unique; because it references the
beautiful oceans from which it is made. And you can taste it in the salt.
The general consensus (Ref The Salt Institute USA) is there are
more than 14,000 uses of salt, and our grandmothers were probably
familiar with most of them. Many of these uses were for simple
things around the home before the advent of modern chemicals
and cleaners. However, many uses are still valid today and a lot
cheaper and safer than using more sophisticated products.
WHAT SHOULD BAKERS KNOW ABOUT SALT?
Be careful with quantities. If you over salt, you cannot turn back,
so add salt gradually, tasting after every addition until the desired
flavour profile is achieved. Also, a teaspoon of crystal salt is a lot
saltier than a teaspoon of flaked salt.
MV00553AD
BAKING BUSINESS 41

RECIPE
FRAN_
GIPANE
TART
WITH
GRAPES
ON THE
VINE//
This delicious tart tastes wonderful with every imaginable fruit I can find.
A spoonful of crème fraîche or a scoop of ice cream always goes perfectly.
42 BAKING BUSINESS

Edited extract from Fruit by
Bernadette Worndl, published
by Smith Street Books, $55.
Photography © Gunda Dittrich.
Out November 2018
INGREDIENTS
PASTRY
1 tablespoon
rosemary leaves
200 g (7 oz)
wholemeal (wholewheat)
flour, plus
extra for dusting
Pinch of salt
ALMOND CREAM
100 g (3½ oz)
butter, softened
2 tablespoons caster
(superfine) sugar
Scraped seeds of ½
vanilla bean
Pinch of salt
1 egg, lightly beaten
GARNISH
1 teaspoon caster
(superfine) sugar
100 g (3½ oz) cold
butter
1 egg
Splash of milk
100 g (3½ oz)
ground almonds
2 teaspoons plain
(all-purpose) flour
4 teaspoons
amaretto or orangeflavoured
liqueur
½ teaspoon finely
grated lemon zest
200 g (7 oz) green, red or mixed grapes,
stalks attached
METHOD
For the pastry, finely chop the
rosemary leaves. Place the leaves
in a large bowl and add the flour,
sugar and salt. Cut the butter into
small cubes, then rub into the flour
mixture with your fingertips. Add
the egg and milk and quickly mix
everything to form a smooth dough.
Wrap in plastic wrap and refrigerate
for 30 minutes.
Preheat the oven to 180°C
(350°F) (conventional). Roll out
the pastry on a well-floured work
surface to a 2–3 mm (⅛ inch) thick
rectangle. Line a rectangular flan
(tart) tin with the pastry. Cover
the pastry with baking paper, fill
with dried beans or baking beads
and blind bake on the lowest shelf
of the oven for 8–10 minutes.
Remove the paper and beans and
bake the pastry for a further 5
minutes. Remove the pastry from
the oven and allow to cool.
Meanwhile, make the almond
cream. In a stand mixer fitted
with a whisk attachment, beat the
butter, sugar, vanilla seeds and
salt until pale and fluffy. Fold in
the egg. In a small bowl, mix the
ground almonds and flour then
fold into the cream mixture. To
finish, fold in the amaretto or
orange liqueur and the lemon zest.
Spread the almond cream over
the pastry. Pick the majority of the
grapes from the stalks and arrange
over the cream. Finish by garnishing
with a few grape clusters.
Reduce the oven temperature to
170°C (340°F) and bake the tart
on the middle shelf for 35–40
minutes. Allow to cool a little
before serving.
BAKING BUSINESS 43

RECIPE
Extracted from Crumb:
Show the dough
who’s boss by Richard
Bertinet, published by
Hachette Australia,
February 12, 2019.
RRP: $39.99
44 BAKING BUSINESS

FOUGASSE WITH
GRUYÈRE, LARDONS
AND CARAMELISED
GARLIC//
The cover of my first book, Dough, featured a leaf-shaped fougasse. It is
still a huge favourite, as it is quick and simple to achieve something that
looks fantastic and so it gives everyone a boost of confidence. However,
for this book I wanted to include a slightly more advanced version with a
different character, so this recipe uses a beer ferment, and the dough is
stuffed with garlic, lardons and Gruyère cheese before baking (if you like,
you can sprinkle on a little more before the bread goes into the oven).
MAKES 3 FOUGASSES
INGREDIENTS
300g cool water
900g strong
bread flour
20g sea salt
10g fresh yeast
a little semolina
flour, for dusting
the peel
FOR THE
FERMENT:
100g rye flour
10g fresh yeast
400g beer, such
as a good ale
FOR THE
FLAVOURINGS:
2 heads of garlic
a little olive oil
a little
vegetable oil
250g lardons
100g Gruyère
cheese, grated,
plus a little extra
to sprinkle on the
dough (optional)
METHOD
1 Start by making the ferment. Put the rye flour in
a mixing bowl, break up the yeast and lightly rub it
into the flour using the flats of your hands.
2 Mix in the beer then cover the bowl with a clean
baking cloth or a large freezer bag. Leave to rest
for 2 hours.
3 Meanwhile, start on the flavourings. Separate each
head of garlic into cloves, leaving the skin on. Put into
a pan and add enough olive oil to cover the garlic
then heat gently until just the odd bubble breaks the
surface. Cook over a very low heat for about 10–15
minutes until soft and darkened, by which time they
will have become very sweet. Leave to cool down
a little in the pan and then lift out the cloves and
squeeze the soft flesh from the skin of each clove into
a small bowl, discarding the skin. Set aside.
4 Heat a little vegetable oil in a separate pan and
fry the lardons until light golden on all sides. Drain
on kitchen paper and set aside.
5 To make the dough, transfer the ferment to a
food mixer, add the water and then the strong
bread flour and salt. Roughly break the yeast on
top on the opposite side of the bowl to the salt, and
mix for 4 minutes on a low speed, then turn up to
medium for 10–12 minutes until the dough comes
away cleanly from the bowl.
6 Turn out the dough using a scraper onto a
lightly floured work surface and also lightly flour
a clean bowl.
7 Form the dough into a ball and leave to rest,
covered, for about 45 minutes until just under
double in size.
8 Preheat the oven to 250°C and put in a baking
stone or upturned baking tray to heat up.
9 Fill a clean spray bottle with water.
10 Lightly flour your work surface and turn out the
dough so that the top is now underneath.
11 Lightly flour the surface of the dough and,
with your fingertips, gently prod it into a rough
rectangle slightly smaller than an A3 sheet of
paper. Turn the dough so the long edge is facing
you and pile the lardons, garlic and Gruyère (if
using) over the surface.
12 Fold one of the long sides into the centre, over
the filling, and then fold the other side over the top
to create a parcel.
13 Using the flat edge of your scraper, cut the filled
dough into three equal pieces.
14 Now use the flat edge of a scraper to make a
series of cuts, slightly on the diagonal, all the way
through – either in a single row or a double row – but
make sure your cuts don’t go right to the edges.
15 Open out the cuts a little with your fingers –
if you made a single row of cuts the strips will
resemble a ladder. Scatter the surface of each
fougasse with extra grated cheese, if you like.
16 Transfer the fougasses, one at a time, onto a
lightly floured baking peel or tray and then slide
them quickly onto the hot baking stone or tray in
the preheated oven. Just before you close the door,
mist the inside of the oven using the water spray.
Bake for 15 minutes until dark golden. Allow to cool
a little before eating.
BAKING BUSINESS 45

MASTER
CLASS
GOLD
AND
PEARLS//
John Ralley from Sydney’s Textbook Boulangerie-
Patisserie is famed for his flair and creativity when it
comes to reinventing classic bakery items. His pearl
milk tea croissants garnished with gold are one of
his latest inspired creations, both intriguing and
delighting customers.
WORDS KYLIE TRIGGELL
IMAGES MURRAY HARRIS
46 BAKING BUSINESS

BAKING BUSINESS 47

MASTER
CLASS
PEARL
MILK
TEA
CROIS_
SANTS
RECIPE//
TO MAKE THE
PEARL MILK
TEA CUSTARD
INGREDIENTS
10x tea bags
1 litre of milk
10 whole eggs
100g castor sugar
75g custard powder
METHOD
1. Infuse milk and tea for one hour
2. Boil milk tea infusion
3. Add the milk to the yolks, custard powder
and sugar
4. Pour back into the pot and cook out
5. Let set over night. Add tapioca pearls
TO MAKE THE CROISSANTS
INGREDIENTS
2.7kg Bakers Flour
297g Caster Sugar
42g Salt
100g Milk Powder
75g Butter
136g Egg
1.215g iced cold
water
1kg Unsalted
Butter sheet (to
fold in)
METHOD
1
In a bowl knead the bakers flour, caster sugar, salt, milk
powder, 75g butter, egg and water together to form the
dough.
2
Placing the dough on a floured surface knead for a few
minutes, then transfer the dough into a lightly floured
bowl and leave it in the fridge to rest for 24 hours.
3
Slice the unsalted butter into thin strips and place them in
a square on a piece of baking paper.
48 BAKING BUSINESS

ARTISAN BAKING
At It’s Best!
The Edison deck oven with
integrated loader
Standard features
Built in Steam Generator
Stainless Steel
Digital Control
Stone Deck
CALL NOW
FOR SPECIAL
INTRODUCTORY
OFFERS
Are You Ready?
SC00539AA
50-52 Norcal Road, Nunawading Vic 3131
BAKING BUSINESS 49

MASTER
CLASS
4
Place a second piece of baking paper on top
of the butter square and using a rolling pin,
roll the butter flat, trimming the edges and
placing them on top as you go to create a
neat square. Place to the side.
5
Take the dough out of the fridge and place
on a lightly floured surface and begin to roll
it out to a square larger than the butter.
6
Place the square of butter in the centre of
the dough and fold each corner to envelope
the butter.
7
Lightly sprinkle some flour on top and using
your rolling pin, roll the dough out to a long
rectangle.
8
Fold the rectangle into thirds and leave to
rest in the fridge for 30 minutes in between
each fold. Three single folds.
9
Fill croissants once they’ve been baked,
decorate, and enjoy.
ABOUT JOHN RALLEY
John’s career started in The Southern Highlands
in 2002 where he completed his apprenticeship
before moving to the UK to work alongside some
of the best chefs and pastry chefs. Following
his stint in Europe, John returned to Australia
and took on head pastry chef roles at Manta and
Wildfire in Sydney. John quickly became known
for his flair with menu design, creativity and
incorporating the fine art of sugar sculpture.
In 2011, John was selected for Team Pastry
Australia and The Australian Culinary Team,
he competed at the World Hospitality
Championships in Dubai, placing third, and The
Asian Championships in Singapore.
In 2012, John featured in Olivier Dupon’s The New
Patissiers, a book which recognises 38 up and
coming pastry chefs around the world.
In 2017, John was nominated for Gault & Millau
Pastry Chef of the Year. He has been nominated
again for the 2018 edition, with the award
ceremony taking place in February 2019.
50 BAKING BUSINESS

BAKING BUSINESS 51
SC00543AA

HOT
PRODUCTS.
GLOVES YOU WILL LOVE
Bastion Pacific is introducing the new Zamora Heat Resistant Gloves that
provide superior protection, comfort and dexterity to traditional heatresistant
gloves.
The Zamora Gloves are 350mm in length for increased arm protection and
include a non-slip raised silicone grip to ensure protection from hot oven
trays and other kitchen appliances while maintaining a firm grip.
With an EN407: 2004 contact dry heat resistance level of 3 this guarantees
protection for up to 350°C. Therefore, the reusable Zamora Heat Resistant
gloves are the ideal solution for any baker or bakery looking to eliminate
hand injuries and burns to create the ideal safe working environment.
Contact Bastion Pacific for more information.
BAG YOUR MILK
Barambah Organics Full
Cream Milk is now available in
a 10L “Bag in Box”.
The bag is from Scholle and
the valve is compatible with
milk dispensing machines like
the Juggler.
Barambah’s Full Cream Milk
was named Champion Milk
of Queensland in 2018 and is
sourced from Barambah’s own
two dairy farms in the Border
Rivers Region of QLD/NSW. It
is an incredibly pure and clean
milk that makes for a beautiful
cup of coffee.
The Bag in Box will help reduce
packaging waste, which takes
up an enormous amount of
space in recycling bins, and
may end up in landfill.
For all enquiries please contact
Barambah Organics.
MAURI BAKERY INGREDIENTS IS GOING DIGITAL
Digital technology continues to revolutionise
every corner of society, and this includes baking.
As part of MAURI’s commitment to Baking Better
Together you’ll notice a move towards increased
digital activity for MAURI in the coming year,
headed by the company’s all-new website and
a more active presence in your favourite social
media channels like Instagram and Facebook.
While MAURI will always remain a proud faceto-face
business, the company knows it can
use technology to help support customers in
smarter and more efficient ways.
An increased digital focus will give customers
access to an ever-growing resource library
with everything in one handy place, 24/7, from
MAURI product information to industry news,
ideas and inspiration.
MAURI looks forward to connecting with you
online, so keep an eye on the MAURI website
and social media channels.
Contact MAURI for more information.
52 BAKING BUSINESS

BAKE BETTER WITH CONFOIL
Sustainability and good product design can go
hand-in-hand.
Confoil’s extensive range of baking moulds, boxes
and parchment muffin wraps are beautifully
presented and are widely loved by commercial
and retail bakers, as well as caterers and in cafes.
Whatever your baking requirements, there is
a product to suit your needs. The best part?
You can rest assured that when you choose
Confoil, you not only choose a quality packaging
product, you also tick the box when it comes to
sustainability.
Confoil’s huge range of eco-parchment moulds
are made from 100 per cent genuine parchment,
making them both compostable and biodegradable.
The paper baking moulds come in
a large array of sizes and shapes, made using
biodegradable paper that is carefully selected
using the highest quality raw materials.
Contact Confoil for more information.
WHAT’S IN A BOARD?
Cardboard, slip boards, dessert boards,
“frisbees”, compressed boards, masonite boards
and drum boards. It’s confusing to say the least.
Cardboard, slip and dessert boards are
essentially the same but are sold in different
thicknesses ranging from 1mm to 3mm. They
can be round, square or geometric-shaped for
desserts, and are used for presentation or for
support between layered cakes.
The “Frisbee” is a light-weight, well-priced
corrugated board which has structural
strength, with a rounded edge, while masonite
boards are made from MDF and are stronger
than the compressed cardboards.
Drum boards are thick corrugated boards with a
ribbon on the edges to give a professional finish.
All of these options are available in white, black,
silver and gold.
Contact Loyal Bakeware for more information.
NATURAL MEAT
POWDERS FOR
DELICIOUS
RECIPES
A S Harrison is a supplier
of dehydrated and spraydried
cooked meat and
poultry products for the food
industry, with the primary
portfolio consisting chicken,
pork, beef and lamb.
Be it soups, pies, crisps or
prepared food application, A S
Harrison can work closely with
its customers to achieve the
best results for a unique recipe.
Packed with rich and natural
flavours the meat powders can
assist in your brand integrity.
Established in 1923, A S
Harrison & Co is a successful,
independently owned
Australian company. The
company supplies food
ingredients to the bakery, dairy,
prepared foods, confectionery,
poultry, meat, pet foods, health
and well-being markets.
A S Harrison & Co sources
its ingredients from a global
network of exclusive principals,
guaranteeing good quality
products with consistency,
safety and reliability. Product
management capability
includes product sourcing,
tailor-made products to meet
customer specifications,
technical, development,
warehouse and distribution.
Why choose A S Harrison &
co meat powders?
• 12-24 month shelf life
• Ambient storage
• Natural and organic options
• No added salts, HVP, MSG
or soy
• Characteristic of cooked
meats.
For more information contact
A S Harrison & Co.
MAKE YOUR LIFE EASIER
The Firex Tilting Bratt pans with mixer are an
innovative and sturdy multifunctional cooker
that is ideal for countless applications: steaming,
boiling, pressure cooking, braising and browning.
It’s an indispensable piece of equipment for
the baking industry with precision multilevel
heating controls and automatic mixing making
it perfect for the preparation of both savoury
and sweet fillings. The high versatility allows one
to optimise the production processes, reducing
running costs and saving money.
Available in either electric or gas, pressurised
or non-pressurised, with capacities from 90 to
320 litres.
For more information contact Scots Ice.
LAMINATION MADE EASY
Want to laminate like the best? Vanrooy
Machinery is welcoming all new and existing
customers to start laminating like the pros.
With the best in the business such as Lune
Croissanterie, Penny for Pound and Abbots &
Kinney all producing amazing artisan laminated
creations, there is one common factor in all their
productions, a Tekno Stamap Sheeter.
“Having amazing businesses like the guys
mentioned above allows us to keep developing
and evolving with our suppliers, to ensure
our customers have the best product on the
market,” Vanrooy director Duncan Black said.
“It is important to us that we pass on our
experience and know-how learnt not only from
years in the industry but from our constantly
innovating customers as well.”
Vanrooy Machinery will have its Tekno Stamap
range setup to trial at the upcoming BAA
Shepparton and
Moonee Valley
shows and
encourage you to
laminate on them
for yourself.
Contact Vanrooy
Machinery
for more
information.
BAKING BUSINESS 53

54 BAKING BUSINESS

IN THE
REGIONS
THE
TASTE OF
HISTORY//
With a career that’s spanned seven decades, it’s fair to say Bill
Fuller from Mentone Bakery knows a thing or two when it comes to
baking – and has the accolades to prove it.
WORDS KYLIE TRIGGELL
IMAGES ROB ANDERSON
It’s 1949. World War II has recently drawn to a close
and life is starting to return to normal once again. But
for 14-year-old Bill Fuller life was about to dramatically
change once again, when an innocuous comment from a
neighbor would send him headfirst into a career that has
spanned 70 years.
Since that time, Bill has relocated states, opened his
own business with his late-wife Betty, expanded his
baking skillset to include not only breads but also cakes,
sandwiches and pastries as demand for the products
increased, and last but not least, made a name for himself
as a stellar pie maker – with a swag of Great Aussie Pie
Competition medals to back it up.
Keeping ahead of an ever-changing industry has been
a rewarding challenge, and one that Bill says constantly
keeps him on his toes.
“I was still at school when the barber in our town said to
Dad the bakery at Hastings was looking for a boy and he
thought it’d suit me. So the next thing I knew I was riding
my bike six miles each way to start work,” Bill says about
his start in the industry.
“I loved it at Hastings. It was like a fishing village in those
days and I blended in with the locals and used to do a bit
of fishing too.”
However, shortly after starting his baking career, Bill’s
father was granted a war service home at Edithvale,
Victoria. As a result the family relocated states but
teenaged Bill was gutted about the move. Thankfully, a
letter of reference to a baker at Parkdale set Bill’s feet
back on the path to becoming a baker in his own right.
“I stayed at that bakery until one of the big bakeries took
it over. Then I opened my own place,” Bill says.
The days were long and saw Bill starting his workday
at 4pm and working throughout the night. Yet the
knowledge he gained while putting in the hard yards has
proved to be indispensable.
BAKING BUSINESS 55

IN THE
REGIONS
...we used
to have to
start our
work day
at 4pm and
then work
throughout
the night...
“When I first started, before all this Mickey Mouse machinery
was around, we used to have to start our work day at 4pm and
then work throughout the night because you’d have to have the
carts and cars packed and ready for home delivery early in the
morning,” Bill says.
“It was an anti-social lifestyle and in my single days it used to
be quite disappointing because you’d be with a lady and she’d
suggest going to the movies and you’d say ‘well I’ve got to go to
work at 4pm’. It’d normally be bye-bye after that.”
These days the workdays are a little shorter, but Bill is still up by
2am to start stocking the shelves for the day at Mentone Bakery,
which he opened in 1958 with his wife Betty.
Describing the original premises as more or less a deserted
factory with a little two-bedroom weatherboard house in front
of it, a little elbow grease and a lot of hard work over the years
helped the family business to become a staple in the southeastern
Melbourne suburb.
“There used to be standalone cake shops and big pie
manufacturers, so at the bakery we just did bread. Then when sliced
bread came in we began slicing, and started home delivery too.
That’s just what we did. But when the big supermarkets started to
cut into our business we got into what was called illegal bread. You
weren’t allowed to bake or deliver bread after 4pm on a Friday and
the unions were pretty strong in those days,” Bill says.
“But then we saw the cake shops and pies shops closing down. Betty
sat me down and said ‘we’ve got to stay in business and we’ve got to
diversify’, so we started to make pies, cakes and coffee.”
Tackling a new and unknown product range was always going to
be a challenge, but it was one that Bill faced head on and not only
thrived at but also enjoyed doing.
“It was a bit difficult at the start. You had to learn to cook the
meat and you had to make the pastry, which used to belong to
cake shops. But we made sure we didn’t cheat; we’d only use the
freshest ingredients – meat from the local butcher and all good
pastry – and no additives or preservatives,” Bill says.
Another helping hand along the way was the Great Aussie Pie
Competition, which Bill says he has regularly entered throughout
the years. The feedback he received from each competition was
then incorporated into Mentone Bakery’s pie-making technique. It
should come as no surprise that Mentone Bakery’s pies are among
its bestselling products, thanks to this dedication to quality.
“I’ve won gold and silver medals at the Great Aussie Pie Competition
and it always makes trade at the store pick up a lot,” Bill says.
In recent years Bill has also created and entered a road kill meat pie
into the competition, made with toad and roadkill cooked with garlic,
onion, spices and tomato, worcestershire and soy sauces as well as
“roadkill stock” and puff pastry. However, it’s not something you’ll
find standing alongside the loaves of bread at Mentone Bakery.
Rather, Bill admits it’s a tongue-in-cheek joke pie, but one that has
garnered quite a few good laughs throughout the years.
“It’s hard to keep a straight face when talking about it to people
because you’re taking the mickey out of them. It’s just, shall we
say, a standing joke in the industry,” Bill laughs.
“It’s a bit of a laugh and helps you through the days at times. There
are the odd people actually doing it, but I couldn't regularly do it.”
When asked about what the new year holds for him, Bill turns
thoughtful.
“It’s important to keep on learning,” Bill says.
“I’m in my 83rd year and I’m still learning.”
56 BAKING BUSINESS

SC00578AA
BAKING BUSINESS 57

ON
SHOW
INAUGURAL AGED CARE CATERING
SUMMIT ANNOUNCED
Launching in May, the inaugural Aged Care Catering summit will focus on the
evolving sector of aged care in Australia, and how the foodservice industry
can best provide nutritious and cost-effective food.
Aimed at general managers, catering
managers, chefs, facility managers,
nutritionists, commercial caterers,
consultants, suppliers and all those working
in aged care hospitality, the summit will take
place alongside the Foodservice Australia
trade show on May 29.
Foodservice Australia event director Tim
Collett said the baby boomers entering
aged care in all its forms are largely
educated and sophisticated.
“Many are avid diners and connoisseurs
who will not tolerate a foodservice that is
seen as institutional,” he said.
“At this unique event you’ll hear from
leaders in the industry on innovation, trends,
nutrition and how to stay ahead of this
changing demographic.”
Attendees will hear from aged care experts
who will cover various topics, including
central kitchens versus cook fresh, the
changing face of the dining room, onsite
cafés, nutrition, trends and innovation in
equipment and technology.
Industry leaders hitting the stage include
Maggie Beer Foundation CEO Lynn James,
The Lantern Project founder Cherie Hugo,
Nutrition Professionals Australia director
Anne Schneyder, and Hammond Care
executive chef Peter Morgan-Jones.
Registration and more information is
available at the Foodservice Australia
website.
SC00599AA
58 BAKING BUSINESS

ON
SHOW
GLUTEN-FREE
EXPO SET TO HIT
PERTH
The gluten-free industry is booming with
at least one in three people choosing to, or
having to, follow a gluten-free diet.
With this in mind the Perth Gluten Free Expo will provide a highly
engaged and targeted audience where people can discover new
products, meaning it is a great way for gluten free providers to
launch products and generate sales.
The expo is the only dedicated gluten-free expo in Perth and is
the flagship event and fundraiser for Coeliac Western Australia.
At present, the team at the Perth Gluten Free Expo are calling for
gluten-free producers and providers to get involved with the expo
and become an exhibitor.
This year’s Perth Expo promises to build on last year’s first glutenfree
focused event with street food providers, larger farmer and
artisan’s market, dedicated gluten-free ‘free from’ and ‘vegan’
areas, kids activities, as well as much more.
Exhibitors are being asked to go to the website to register their
interest as an exhibitor. As an exhibitor they will receive ample
onsite storage, forklift services, hand wash and food prep areas, 10
tickets to the expo and promotion via media relations, social media
and on the Gluten Free Expo website.
The Perth Gluten Free Expo will be held on March 16 and 17, 2019,
at the Perth Convention & Exhibition Centre – which is also in the
middle of the nationwide Coeliac Awareness Week.
MV00634AA
BAKING BUSINESS 59

ON
SHOW
SAVOUR AUSTRALIA AWARD
WINNERS ANNOUNCED
The 2018 Savour Australia Restaurant and Catering HOSTPLUS National Awards for
Excellence was held in Sydney late last year to great acclaim.
Cafés, restaurants and catering
businesses that had previously won
awards in the respective categories at
a state and territory level were formally
recognised at the event.
Among the national award winners were:
• Café of the Year: The Tea Lounge – Hyatt
Hotel Canberra – A Park Hyatt Hotel,
Yarralmumla (ACT)
• Caterer of the Year: National Press Club
of Australia, Barton (ACT)
• Restaurant of the Year – Tetsuya’s,
Sydney (NSW)
• Chef of the Year – Dan Hunter, Brae (Vic)
Restaurant and Catering CEO Juliana
Payne congratulated each of the National
Award winners and thanked them for their
participation in this year’s awards season.
“The National Awards for Excellence is
indisputably one of the biggest highlights on
the Association’s calendar and I’m delighted to
acknowledge our winners and finalists across
each of the different categories,” she said.
“Out of the 45,000 businesses across
Australia’s café, restaurant and catering
sector, the businesses recognised as part of
our awards have consistently displayed the
high standards of excellence, commitment
and professionalism.
“As has been the case in previous years,
the standard of entries received across
all categories was exceptionally strong.
All businesses recognised as part of the
2018 National Awards for Excellence have
made stellar contributions to the culinary
landscape, at both a state and national level.
“I’d like to thank and congratulate the business
owners and their staff members who took the
time to enter in this year’s awards and who
have made this event a stand-out success.”
“Have you ordered your
hot cross bun bags yet?”
... better
hop to it!!
Hot Cross Bun Bags are available now
and sold in cartons of 2000 bags.
Delivery can be arranged to your door hassle free,
so, take advantage of this Hot Cross Bun Bag offer and
call us today on 1300 183 019.
BREAD BAGS: We are specialists in design, production
and distribution of stock and custom printed bread bags.
These can be printed with your own bakeries’ details...
”IT’S THAT EASY”.
TAKE-AWAY PACKAGING: We also have a large
range of plain and printed takeaway packaging which
can be custom printed to suit your bakery,
so why not give us a call today.
Bread bags in a range of colours, customised to your needs
1300 183 019
MV00622AB
60 BAKING BUSINESS

MV00572AC
BAKING BUSINESS 61

SC00598AA
62 BAKING BUSINESS

ON
SHOW
BAKING INDUSTRY TRADE SHOW
The Australian baking industry is preparing to come together for the annual Baking Industry
Trade Show in Melbourne.
Set to be held at the Moonee Valley
Racecourse in June, this year the the
show has grown with some extra areas
established for the bakery owner and
participants. These include:
• The Australia’s Best Pie and Pastie
Comp; and
• The National Conference.
These two flagship events are fully
supported by Allied Industry Suppliers and
the industry itself.
There will also be an industry cocktail
party on June 4, which will be free for
industry participants.
Two new areas have been added this year
as well.
The Excellence in Baking National
Apprentice Competition will see the state
apprentice finalist compete in front of the
trade show visitors on Tuesday, June 4 and
Wednesday, June 5, with The Excellence in
Baking Awards Evening being hosted at the
trade show on June 5.
The National Artisan Baking Competition and
Demonstration Area will bring the authentic
artisan baker in to see new and wonderful
ways of artisanal baking with demos being
held every day during the three days of the
trade show, with a National Competition of
judging being held on June 5. Entry forms
and schedules will be available soon.
The Trade Show area will include bakery
Chan Khun from Cob Bakery
ingredient suppliers, specific bakery
machinery manufacturers and business and
technical support.
More information will be available on the
Baking Industry Trade Show website.
‘Leaders not followers’
Heritage Flours - Superior baking performance
SC00547AC
For all enquiries please contact:
info@wholegrain.com.au
p: (02) 6742 3939
www.wholegrain.com.au
BAKING BUSINESS 63

MV00665AA
64 BAKING BUSINESS

ON
SHOW
NSW/ACT BEST PIE
COMPETITION LOOMS LARGE
In May 2019 the best pie-makers from around NSW and the ACT will head to the Southern
Highlands to battle it out at the NSW/ACT Best Pie Competition Southern Highlands.
Open to everyone from bakers, pie makers, and chefs to
home bakers and cooks, there will be five main commercial
categories: red meat, white meat, vegetarian, seafood, and
sweet. All entries must be commercially available after the
competition.
Furthermore, this year there will be a special category for
artisan pies, which don’t need to be commercially available,
and a new category for sausage rolls and pasties.
More than 100 entrants attended the competition in 2018,
with Stones Patisserie claiming the top gong – NSW/ACT
Best Pie Competition Winner – as well as the Southern
Highlands Best Pie aware.
The competition will take place on May 29-31, 2019.
INTRODUCING THE NEW LOWER COST
MODEL SCORPION 1000 PACKAGING MACHINE
FOR ALL YOUR BAKERY AND OTHER PRODUCTS
Machine is fully automatic for
ease of use and set up and
can be easily operated by non
skilled workers
Also features NO - Product
No bag which means this
machine unlike others will
not produce a empty bag
when no product is placed on
the infeed
Backed by 2 years warranty
and guaranteed supply of
parts for 20 years
SC00592AA
Deal with a packaging expert
with 30 years of Bakery and
Packaging experience
Panda Packaging 0408496420 | errol@pandapackaging.com.au
BAKING BUSINESS 65

SC00556AA
66 BAKING BUSINESS

At AUSPACK 2019 outstanding
processing and packaging machinery
will set benchmarks for agility with
fast changeover capability designed
to optimise production efficiency and
increase overall equipment effectiveness.
Modular design will be on show at Jet
Technologies with the Ilpra Fill Seal
R12/4 Tronic rotary filler and sealer. This
high-productivity machine precisely fills
denestable cups in up to 12 stations at
a maximum speed of 9000, and can be
customised to meet the needs of each
individual end user.
Automation is another good way
to implement efficient and flexible
production. Robotic palletisers from Fibre
King are already in use at companies such
as Australian Garlic Bread Co, capable of
multitasking and the ability to handle a
number of different product types.
With multiple SKUs comes the need for
flexible packaging print, and Limitronic
in-line digital printers from Orora allow
variable data to be printed directly to the
pack without the need for labels. This not
only expands branding and customisation
capabilities, it eliminates the need to keep
pre-printed cartons onsite, freeing up
valuable storage space.
Fast and flexible food processing solutions
are in high demand as well, and Summit
Machinery will show off industrial food
ON
SHOW
AUSPACK 2019
As demand for an ever-greater variety of packaged goods
increases, with multiple SKUs often being produced on
single production lines, the packaging and processing
machinery sector is advancing in order to equip
manufacturing plants with technology that meets rapidly
changing end-user and retailer demands.
cutting equipment from FAM. The Dorphy
tridimensional slicer and the Centris 315
centrifugal slicer and shredder, designed
for fruit and vegetables, are speedy and
efficient machines that can be used standalone
or slotted into a processing line.
Product safety is a major concern for
food packagers and processers, and
Eriez Magnetics (stand H130) has joined
its ProGrade magnets with Xtreme metal
detectors to screen out both ferrous
and non-ferrous metal contaminants,
offering maximum flexibility in the quality
assurance process.
In the beverage space, Sidel Group
offers a range of solutions for both cans
and bottles, including the EvoFILL Can
filler and BoostPRIME PET packaging
solution. These have been deployed in
locations around the world, boosting
productivity and allowing manufacturers
to reduce material costs, labour costs and
turnaround times.
Last but not least, Schur Star Systems
Australia offers flexible equipment for
flexible packaging. The Schur Star concept
combines the Schur Star packaging
machine with customisable premade bags
linked together on a string, ensuring a
smooth process.
AUSPACK 2019 is scheduled for March
26-29 at the Melbourne Convention and
Exhibition Centre.
BRACEGIRDLE’S
EMERGING
CHOCOLATIER
COMPETITION
Bracegirdle’s House of Fine
Chocolate is on the hunt for
emerging chocolatiers in
South Australia.
As part of its sponsorship of Nutella
Palooza which takes place on April 20,
2019, Bracegirdle’s is running its first
Emerging Chocolatier Competition.
The competition is aimed at three levels:
• Secondary School Students
(Year 8 – Year 12)
• TAFE Students
• Non-commercial Chocolate Makers
Owner and self-appointed chief
chocolate taster at Bracegirdle’s,
Garry Bracegirdle – who himself is a
former teacher – is inspired to continue
to guide the next generation of
chocolatiers in South Australia.
As Australia’s most awarded chocolate
company, Bracegirdle’s is keen to
nurture and develop upcoming
chocolatiers to encourage and ensure
chocolate making skills continue to
develop in SA.
This is a huge opportunity for South
Australians interested in chocolate
making, because, as Garry highlighted,
“There is no longer a dedicated
chocolatier course in SA and indeed,
last year the Royal Adelaide show
cancelled its chocolate competition, so
this is a great new forum for chocolate
lovers to showcase their ideas.”
Entrants can enter one of two categories:
1: Moulded Shell – Individual Chocolate
2: Dipped or Enrobed – Individual
Chocolate
The competition is proudly supported
by F Mayer Imports, which is providing
prizes of Callebaut chocolate and
accessories, and Savour School,
Melbourne, which has donated a $500
voucher towards a chocolate making
course. Prizes also include a half-day
technical workshop with Bracegirdle’s
chocolatiers. Every entrant will receive
a 1kg bag of Callebaut chocolate.
Entry forms can be downloaded from
the website or picked up from any
of Bracegirdle’s five stores located
at Blackwood, Cross Road, Glenelg,
Marion or McLaren Vale.
BAKING BUSINESS 67

SUBSCRIBE
KEEP UP TO DATE WITH THE
LATEST NEWS IN THE WORLD
OF BAKING
SUBSCRIBE
NOW AT
www.tmpc.com.au
6 issues for
just $55
PLEASE SEND MY COPY OF AUSTRALIAN
BAKING BUSINESS MAGAZINE TO:
Name: ......................................................................................................................................................
Company: ............................................................................................................................................
Address: ................................................................................................................................................
.............................................................................Post Code: .............................................................
Phone: .....................................................................................................................................................
Fax: ............................................................................................................................................................
Email: .......................................................................................................................................................
Enclosed is my cheque for $55 (inc. GST) made payable to
The Magazine Publishing Company
Or bill my credit card:
Amex Mastercard Visa Expiry Date ........ /.........
Card Number:
Card Holder’s Name ..............................................................................
Signature...............................................................................................
Tick issue subscription is to be effective from:
DEC/JAN FEB/MAR APR/MAY
JUN/JUL AUG/SEP OCT/NOV
TO SUBSCRIBE
MAIL: Post completed form to:
Australian Baking Business Magazine,
PO Box 406, Nundah Qld 4012
PHONE: 07 3866 0000 FAX: 07 3866 0066
EMAIL: baking@tmpc.com.au VISIT: www.tmpc.com.au
ON
SHOW
I C S A H I T S
B R I S B A N E
ONCE AGAIN
Pastry chefs, cake artists, chocolatiers and
sweet loving foodies from around the world
will be flocking to Brisbane to take up an
incredible challenge.
Set for May, Australia’s only international standard cake show, the
International Cake Show Australia (ICSA), the event is no ordinary
challenge or competition – it’s an extreme challenge.
Two sugar artists, Dorothy Klerck and Margie Carter, have already
taken up the challenge and are taking their entry to the limit. Can
you imagine a 5x4m edible Great Barrier Reef bought to life with
a huge coral cave, and an abundance of marine life including fish
and turtles? If that wasn’t enough, they’re even creating a life-size
edible diver and the ultimate danger, a life-size shark.
The creators of last year’s award-winning Alice in Wonderland
sugar feature have also registered their 2019 competition entry.
This time they will be creating an edible 6x6m Wind in the Willows
Children's Sugar Art Feature where you'll be able to follow the
main characters Mr Toad, Badger, Mole and Rat on an adventure
through their home, the Thames Valley.
There are exciting new competition categories in 2019, designed
especially for teams of pastry chefs working in restaurants,
bakeries, venues and the event industry.
These include the Pastry Chefs’ Collaboration (the professional
division), Best Show Feature – Cake Artist Collaboration and Class
26, the Chocolate Showpiece. There’s even an apprentice/student
division. Celebrity Chef Adriano Zumbo will lead the team of
professional judges for these three categories.
“There are so many amazing categories within the competition
designed for people at all skill levels, however these three
categories have our industry talking,” ICSA chief executive officer
Joan McDermott said.
ICSA will be held at the Brisbane Showgrounds from May 17-19, 2019.
Adriano Zumbo will be
one of the ICSA judges
Publisher:
68 BAKING BUSINESS

MV00542AD
BAKING BUSINESS 69

TRADE
DIRECTORY
LOOKING TO REDUCE
OPERATING COSTS? WE CAN HELP!
• KOMA 10 RACK TUNNEL RETARDER PROVER - $POA
• RONDO 5M MAKE UP LINE, TWIN CUT, RONDO 6 HEAD
DEPOSITOR AND GUILLOTINE. MINT CONDITION - $POA
• KOENIG MINI REX 4000 DIVIDER & ROUNDER - $POA
• BERTUETTI SV300 COMPLETE CIABATTA LINE - DOUGH
DIVIDER, PINNER, AUTO TRAY-UP. $POA
EQUIPMENT
Product storage and dispensing
made easy
MV00605AA
LOTS MORE STOCK AVAILABLE
CALL IAN TO DISCUSS ON 0419 006 213
www.brookfood.com.au
Please contact us for more information.
Ph: 03 9786 3235 | Fax: 03 9786 6222 | sales@fletcherinternational.com.au
75 Hartnett Drive, Seaford, Vic, 3198 | www.fletcherinternational.com.au
SC00474AA
MV00653AA
GEDDES BAKERY EQUIPMENT
CUSTOM BUILT CABINETS – FACTORY DIRECT
WE BUILD TO YOUR NEEDS
• STAINLESS STEEL
• FABRICATION
• BENCHES
• OVEN TRAY RACKS ETC
• FULL FITOUT OF
MOBILE FOOD UNITS
WE ARE MOFFAT AGENTS
www.geddesbakeryeq.com.au/
Robert & Kaye Phone 07 5464 4364
Mobile 0419 771 992
BREAD PANS,
BAKING TRAYS,
STAINLESS STEEL
Better Range. Better Flexibility. Better Service.
Simply
Better Bakeware.
Ph: +61 8 8387 1200 Fax: +61 8 8387 1444
Email: info@aussiepan.com.au
www.aussiepan.com.au
MV00522AD
‘Build to work, Engineered to last’
Planetary Mixers
Pastry & Dough
Sheeters
Bread Moulders
Bread Slicing
Bun Divider Rounders
Ovens & Provers
Ancilliary Items
+ much more...
ALL ABOUT
Buying & Selling New & Used Bakery Equipment
Custom S/Steel Benches,
Counters & Display Racks
20 Brewer Street, Clontarf QLD Ph: 07 3889 5700
sales@allaboutbakery.com.au www.allaboutbakery.com.au
SC00493AA
SC00341AA
70 BAKING BUSINESS

CHOOSE FROM
100+ DIFFERENT
SHAPE AND
SIZE PIES
For all your pie making needs...
MV00575AA
Model-Junior
Lindsay PieMaking Equipment Pty Ltd
P: 02 4735 1306 E: info@simplesimon.com.au
www.simplesimon.com.au
MV00496AB
1800 819 689
24 HOUR SERVICE
0408 298 291
• Rack & Deck Ovens • Mixers and Dividers
• Moulders and Provers • Slicers, Jelly Sprayers
• Water Chillers, Counters • Tins, Trays & Utensils
• Depositer & Transfer Pumps
112-116 Canterbury Rd, Bankstown 2200
www.wpreedy.com.au
MV00634AI
THIS SPOT COULD
BE YOURS!
TO ADVERTISE HERE
CALL
07 3866 0000
PACKAGING
STOCK & CUSTOM PRINTED BREAD BAGS
RANGE OF COLOURS
We are specialists in design,
production and distribution of stock
and custom printed bread bags.
We have a selection of our own custom
designed bread bags that you can utilise
with your own bakery details ...
IT’S THAT EASY.
We also have a large range of plain and
printed takeaway packaging which can
be custom printed to suit your bakery,
so call today on 1300 183 019.
MV00539AA
POINT OF SALE
MV00511AA
BAKING BUSINESS 71

COMING UP
MAR-NOV'19
72 BAKING BUSINESS
AUSTRALIA’S BEST HOT CROSS BUN COMPETITION
March 2 – 3
Shepparton
AUSPACK 2019
March 26 – 29
Melbourne Convention and Exhibition Centre
AUSTRALIAN PACKAGING AND PROCESSING
MACHINERY ASSOCIATION AWARDS OF
EXCELLENCE GALA AWARDS CEREMONY
March 27, 2019
Melbourne
INTERNATIONAL CAKE, COOKIE & SWEET SHOW
AUSTRALIA
May 17 – 19, 2019
Brisbane Showgrounds
NSW/ACT BEST PIE COMPETITION SOUTHERN
HIGHLANDS
May 30 – 31, 2019
NSW Southern Highlands
FOODSERVICE AUSTRALIA
June 23 – 25, 2019
Melbourne Convention and Exhibition Centre
INTERNATIONAL FOOD EXHIBITION AND IMPORT
FOOD EXHIBITION
June 26 – 28, 2019
China
PIE FEST
June 29 – 30, 2019
NSW Southern Highlands
FOOD & HOSPITALITY QUEENSLAND
August 4 – 5, 2019
Brisbane Convention & Exhibition Centre
CAKE DESIGNERS WORLD CHAMPIONSHIP
October 19 – 20, 2019
Milan, Italy
THE WORLD TROPHY OF PASTRY ICE CREAM AND
CHOCOLATE
October 21 – 22, 2019
Milan, Italy
INTERNATIONAL BAKING INDUSTRY EXPOSITION
(IBIE) 2019
Las Vegas Convention Centre, USA
November 8 – 11, 2019

SC00515AC
BAKING BUSINESS 73

SC00564AC