The answer:
When they don't bake the bread and baked goods there!
How come there are so many bakeries around that don't bake? What's the deal with this phenomenon?
They LOOK like they do, they act like they do, but they actually don't.
I can only attest to Banjos (a bit on the fake side, but at least they have a go!), Jackman & McRoss, Jean-Pascal, that New Town one opposite the chemists, and the one at Leslie Vale doing the actual, dinky-die, real baking. Can anyone swear on a bible where else they genuinely bake on the premises?
Triabunna Bakery and Gateway at Orford don't. They dress up like bakers but aren't. I suppose it's like Father Christmas!
We had a lovely local baker at Grove when I was a little girl. He came complete with the paddle and woodfired oven, and we went into the baking room to collect our fresh loaves straight out of the oven and off the paddle, and spent the return walk home slowly eating the middle of the hot loaf, then presenting Mum with a beautifully fresh, hollowed out loaf of bread for the familys breakfast the next morning! There was no shopfront there, just the bakery, so you went in to fetch your bread. God, the hygiene police would have a field day nowadays, wouldn't they?
Saturday, 24 November 2007
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11 comments:
Rita - I think you may find only SOME of the Jackman and McRoss branches do their own baking. To my knowledge the one at New Town USED to but doesnt anymore.
You're right Zelda - they do it now from the Battery Point shop. But I assume that Battery Point bakes for all its outlets.
That's correct Rita. They have built a very large commercial bakery out the back of Battery Point, so it only makes sense. JP also do the same and have done since inception. Banjos use only premix i.e. throw in, add water and mix. No brainer which is why all their bakers are about 15 years old. On the flip side Bakers Delight, whilst terrible bread, do bake to their own recipes without the premixes,
G'day Rita.
There has been speculation for a while that the Cygnet & Geeveston bakeries do not bake much if any of their own stuff but I cant confirm this.
The sad facts are that most bread sold these days is as HRV suggests, from pre-mixes.
The bakeries that make their own mixes are thin on the ground.
Nearly ALL breads sold as 'Sourdoughs' are in fact regular bread doughs with a product called 'Bas-Light'added. This is a souring agent & gives a faint sourness to bread. To my knowledge all the chains use this product in their 'sourdough' lines. This is misleading because these breads have absolutely nothing in common with a real sourdough.
Very few bakeries actually take the time to make a traditional, fermented dough these days as it relies too much on the skill of a baker & the time for the dough to develop.
Dont get me started on the sweet items. It seems even fewer make their own these days, from muffins to vanilla slices.
As long as we push for cheap bread we'll continue to get this crud.
Gobbler - Its true about pre mixes. Its one of the problems we faced when doing the volutary iodine fortification. The classic comment from that was when I rang a bakery to see if they were using iodised salt and got "WE have changed from white to yellow bags of salt...does taht mean we are using iodised?"
Cygnet Bakery! WHen I was there last (July) the man was still baking. You've got to get there before 11.30am to get a Steak and Stout pie. That place is like the bakery I always wanted as a child. Where the baker gives you a treat for free so you'll have a good day.
And pies with real steak. (omigod) bliss.
Amy (who is appearing to have an opinion on everything.)
Summer kitchen at Renalagh use proper stif, surely....but the wrapping often makes their bread chewy unless you buy it on baking day and ``rescue'' it.
Amy - it's great you've got an opinion about everything! Thanks for updating us about Cygnet Bakery. I had a few dealings with the bloke down there a couple of years ago, but wasn't too sure about what they're doing now.
Sur Grumpy - you've been a bit quieter than usual. Are you OK? Anyway, thanks for the Summer Kitchen info.
Yes, fine thanks, Rita. Been reading just for a few days.
Cheers.
Talk about baking or patisserie have you heard the latest Cafe Toulouse has acquired Gordon Ramsay's pastry chef , hot from New York no pre mixes just divine patisserie
stop press cafe rumour has it that cafe toulouse has acquired Gordon Ramsay'y pastry chef, divine chocolate tart mon dieu
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