All our products use organic flours and grains sourced from within NSW from the Demeter Mill at Gunnadah. All our sourdoughs are made using an organic rye leaven that Simon first made about 5 years ago and has been lovin' ever since ...
One of our most popular loaves . BB is BIG . She is a classic white sourdough with a dark golden outer ,a bubbly chewy inner and a delicious sour tang.
So popluar we make it in 3 sizes. The King Corn (created specially for the King of local food- Steve Snow of FINS fame), the regular and our mini Cornettes. We incorporate cooked organic polenta, organic milk and plain organic flour into a classic sourdough creating something so special you simply need to try it.
HONEY and WHEY
The ultimate local loaf. We use whey as the only liquid which is supplied by the Tweed Valley Whey Farmhouse Cheese company and honey from a local bee keeper - Jims Busy Bees. (Both are regular farmers market stall holders ). It has a soft crumb and slightly sweet flavour and is packed with protein from the fresh whey.
SOAKED SEEDY SPELT
100% spelt sourdough with linseeds that have been soaked for a minimum for 18 hours and a dollop of honey. A tricky name to say quickly at 7am with a queue of customers behind you but we like it that way !
( otherwise known as the trademarked Kamut ) 100% khorasan sourdough which is naturally low in gluten and quite high in protein. It has a wonderfully nutty, buttery flavour with a dense soft crumb. yum.
we use a light wholemeal flour and Kalamata olives from Summerland Olives in Casino NSW ( another farmers market stall holder ). The olives are so juicy they ooze their rich purple juice through the loaf .......
FRUIT and NUT
We use a fruit soak of Australian dried sultanas and currants , cinnamon and local maccadamia nuts from Tuckmobil Native Rainforest Foods - you guessed it , another farmers market stall holder. Its nutty and spicy and just right for breakfast.
Another great local sourdough using Portabello or Swiss Browns from the mad mushroom ladies at the markets. The mushrooms are incorporated into and on top of the loaf making it hard to resist. This is a fave for our friends at Gaia Retreat.
We mix it up a little here . Sometimes its 100% other times its 50/ 50 - 50% rye 50% wheat , polenta or khorasan and sometimes there is none at all !
A wonderfully light breakfast treat made with our own eggs and either chocolate chunks or a citrus syrup. Either way they are buttery , soft and very more -ish. Fabulous dipped in coffee or hot chocolate.
All year round we make these spicy fruit buns with 100% spelt flour and our fruit soak EXCEPT at Easter when we pair them with their wheat cousins topped with a Heart - of course. Its Byron Bay after all ....
Using a foccacia type dough and slightly sweetened we make swirly rolls spreading them with a cinnamon, sugar and macadamia paste before baking .
OLIVE and ONION SLABS
A savoury foccacia type dough folded and folded into thick slabs with caramelized onion and local olives between each fold.
PUMPKIN and PESTO ROLLS
Similar dough and similar methods as above except with roasted pumpkins from our garden and homemade pesto using our own basil and lemons and local macadamias and olive oil.
BANANA and SULTANA SPLITS
As sweet dough as above with our farms own fried bananas and sultanas soaked in a citrus syrup. Very rich and delicious !
Only at Christmas do we produce these individual Italian Christmas cakes which are light and buttery with busts of juicy sultanas. There is nothing quite like a fresh Panettone.