Baking Business by Anna Hanh

Aug/Sep 2016

BAKING BUSINESS

THE HUNTER VALLEY | GONTRAN CHERRIER | FROM THE FARM

BAKING BUSINESS

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INSIDE. 16 PAG E 0 4

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IN THE MIX

RECIPE // DATE, HONEY AND WHISKEY CAKE

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HAND PICKED // GONTRAN CHERRIER PAG E 2 4

SHOP TALK

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Masterclass // coloured GANACHE PAG E 6 2

HOT PRODUCTS

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ON THE MAP // HUNTER VALLEY

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IN THE REGIONS // ALICE BAKERY

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SPOTLIGHT ON // FROM THE FARM PAG E 5 0

HOME GROWN // EDEN VALLEY BIODYNAMIC FARM PAG E 5 2

RECIPE // CINNAMON DANISH PASTRY SWIRLS

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on show

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FINE FOOD PREVIEW PAG E 9 6

coming up

editorial Email: baking@tmpc.com.au ADVERTISING Telephone (07) 3866 0000 Facsimile (07) 3866 0066 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

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

ed ' s letter. With winter all but over, we’ve wandered outdoors and into the countryside. Any baker worth their salt has some personal connection to their ingredients. Whether it’s a partnership with a local cheese maker, a pig farmer or a flour miller, the benefits of sourcing locally and ethically are bountiful. Plus, local food supports local families – and that's a win for all levels of the supply chain. Quality and economics aside, buying direct from a farmer just feels special; it's a time-honoured connection between grower and maker and, as we found out, the perfect way to learn more about the

food we bake and consume every day (pg 44). Keeping with the regional theme, we also visited the magnificent Hunter Valley (pg 34). The region may be best known for wine, but it's a mecca for boutique bakeries, Euro-style patisseries and quaint cafés. On another note, our cover star Gontran Cherrier (pg 16) has enough charm and skill to satisfy the most discerning Francophile. We’ve loved connecting with you on so many different mediums, whether you’ve followed us on Instagram, emailed recipes or tagged us in pics of your latest creations. We look forward to continuing the conversation down at Fine Food Australia.

Quality and economics aside, buying direct from a farmer just feels special...

w e ' r e l o ving . . .

Where the wild things are Wild Bakery in South Fremantle is all about true flavours, natural fermentation and the enjoyment of real, wholesome food. These guys specialise in sourdough, but also offer an enviable selection of other breads, along with French pastries, savoury snacks and 'bronuts' – soft, buttery brioche doughnuts filled with lemon curd, blueberry, chocolate or salted caramel.

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clever cookie Spotted Cow Cookies is an Alexandria brand born from humble beginnings, big ideas and lots of good vibes. Founder Tahnee Walters set out to create food that left people feeling warm and fuzzy – and she's done a good job. Her cookies and 'brookies' (cookie-brownie fusions) are now found across the country from bespoke markets to inflight menus and local cafés.

take it slow We've always had a soft spot for Brisbane's Jocelyn's Provisions, but the cold weather makes this spicy pulled pork hand pie particularly appealing. The team has taken juicy and smoky slow-cooked pork, wrapped it in flaky puff pastry and dusted it with chilli flakes – Texas style. The bakery's famous buttery brioche pastries also go down a treat on a chilly day.

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In t he MIX.

+ $2600

cronut

B ake t he w o r l d a be t t e r p l a c e This October, Red Cross is inviting bakers across the country to host a Big Cake Bake event and raise money for fellow Aussies in need.

tough times. You’ll be in very good company, with Sydney gluten-free baker Rowie Dillon and celebrity cook Maggie Beer on board as Big Cake Bake ambassadors.

Taking part is easy. Simply host a pop-up or dedicate a line of products to the cause, and you’ll be helping locals and overseas communities access a safe place to stay, a nutritious meal and companionship in times of crisis and isolation.

Regardless of how big or small your event is, every dollar makes a real difference to people living in poverty or recovering from a disaster. When you register, Red Cross will send out a host kit with everything needed to run a successful event, including a fundraising guide, posters and a donation box.

The official event date is Friday, October 28, however, events can be held any time throughout October. Big Cake Bake is all about doing something special for people who find themselves facing

BAKING BUSINESS

Don’t miss out on the most delicious event of the year. Register at bigcakebake.org.au and join the conversation on social media via #BigCakeBake.

Just when you thought desserts couldn't get any more over the top, along comes the Luxury Zebra Cro – and it's literally worth its weight in gold. The decadent creation uses Iranian saffroninfused butter dough, contains Cristal Rosé Champagne and is decorated with gold leaf. So far, Dum Donutteries in the UK has only sold the cronut to one buyer: an American pop star.

IN THE MIX

Hershey rejects Mondelez takeover Iconic North American chocolate manufacturer Hershey Co has rejected a $US23 billion ($AU31 billion) offer by Mondelez International that would create the world’s largest confectioner. The snub underscores the challenges Mondelez faces in wooing Hershey’s controlling shareholder, the Hershey Trust, a $US12 billion charity created by the company’s founder more than a century ago.

F o l a t e in b r ead sees d r o p in bi r t h defe c t s

The Trust's reputation has recently been muddied by allegations some board members have been spending funds.

The rates of spina bifida and other neural birth defects in Australian babies have significantly declined since the mandatory introduction of folate to bread.

Earlier this year, it was rumoured Mondelez, the maker of Oreo cookies, had assured Hershey it would keep its name and preserve jobs.

A review of the bread fortification program, conducted by the government-funded Australian Institute of Health and Welfare (AIHW), has found the overall rate of neural tube defects (NTDs) has decreased by 14.4 per cent since its implementation – in line with predictions.

Mondelez is the second-largest confectionery company in the world, while Hershey ranks number five. Combined, they would own the largest share of the global market (18 per cent), leapfrogging Mars Incorporated.

Have some news? emai l

What wasn’t expected was the even bigger decrease of NTDs among babies born to teenagers, and Aboriginal and Torres Strait Islander women. The rate of NTDs among teenagers decreased by almost 55 per cent, and by almost 75 per cent among Aboriginal women.

In 2009 the Australia New Zealand Food Standards Code required the fortification of bread with folic acid and iodine. Folic acid is a B group vitamin that helps prevent neural tube defects in infants. Iodine is a nutrient needed for the development and functioning of the thyroid gland, brain and nervous system, especially in infants and young children. Of course, other non-food related factors are contributing to the improved statistics, but research suggests the fortification of bread has also played a key role in preventing the re-emergence of mild iodine deficiency in the general population. Ann Hunt from AIHW said the results prove the addition of folate to bread should be continued.

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BEFORE

AFTER

ROYAL BAKERY EQUIPMENT 21/369 Victoria Street, Wetherill Park, NSW, 2164 Australia

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IN THE MIX

Ce l eb r a t ing inn o va t i o n

online food reviewers have a lot of sway A survey of more than 2000 food customers nationwide has revealed online reviews are key when it comes to consumer decision-making. Data from restaurant reservation platform Dimmi showed 35 per cent of customers trusted and relied on online reviews before anything else. Interestingly, only 5.3 per cent of people surveyed said they would be influenced by traditional reviews in newspapers and magazines, or on TV. The data comes amid ongoing industry discussions about bloggers and online reviewers receiving free food in return for positive reviews – a trend dubbed "couscous for comment".

Lindsay PieMaking Equipment general manager Danielle Lindsay (right) and owner Tom Lindsay (middle) with the 2014 Fine Food Australia Best New Bakery Award

Published by Food Innovation Australia (FIAL), this is the first book of its kind to showcase the country’s leading innovators in agriculture, food, drink and packaging, as chosen by a panel of technical experts. “We’re very proud to make this published book and very proud to be an Australian company manufacturing Australian-made pie machines and exporting to the world,” Lindsay PieMaking

Equipment general manager Danielle Lindsay said. Chair of FIAL and the Food and Agribusiness Growth Centre Peter Schutz said Australian food companies rarely showcase their success, but the book shows they have plenty to be proud of.

"The consumer is not getting insight whatsoever into where to eat or drink that's good in the city, because they're just getting fed ads or just sponsored posts essentially from these businesses," he said.

“Australian companies are responding to changes across the global landscape,” he said. “Focused innovation will be critical to meet the fundamental food challenges of the next 20 years as identified in the CSIRO’s seven mega trends – issues such as renewability of resources, targeted nutrition, ageing and food functionality.”

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Congratulations to Lindsay PieMaking Equipment for being recognised in Celebrating Australian Food and Agribusiness Innovations – a collection of the top 50 food innovators in the country.

A recent social media post by co-owner of Bulletin Place and Dead Ringer Tim Philips went viral after he refused to invite a Sydney food blogger to critically review his food.

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aussies t r us t t he big b r ands Australia’s most trusted food brands have been revealed as part of an annual Reader’s Digest survey. Arnott’s was voted Australia’s most trusted, iconic brand, also taking out the biscuit category. Baker’s Delight won the bread category, with Helga’s and Abbott’s Bakery taking out highly commended. In the hotly contested pie category, Patties Foods brand Four’N Twenty came in first, with Mrs Macs and Herbert Adams close behind.

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industry welcomes labelling laws National vegetable industry body AUSVEG has welcomed the commencement of Australia’s new Country of Origin Labelling laws, saying consumers will be more aware of where their food comes from.

The new laws kicked into effect on July 1, but businesses have a two-year transitional period in which to design new packaging and apply the labels.

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Under the new system, packaging for food products will include a label indicating the proportion of

Australian ingredients by weight, displayed in both a statement and a bar graph to ensure quick comprehension.

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dai r y gian t w a r ns dai r y fa r me r s

Fonterra Co-operative Group has lifted its share earning payout for its New Zealand farmers, but maintained the farmgate milk price (the net value of the product when it leaves the farm after marketing costs have been subtracted). The New Zealand-owned dairy giant has kept its farmgate milk price forecast unchanged at $NZ4.25 per kilogram of milk solids, making the total forecast payout available to farmers for the season $NZ4.75 to $NZ4.85 per kilogram of milk solids. It comes after Fonterra in May slashed its farmgate milk price by more than 10 per cent, shocking thousands of Australian dairy farmers. The company processes 17 per cent of Australia’s annual milk production. Fonterra chairman John Wilson said this reflected performance improvements across the business, but acknowledged no change in the farmgate price of $NZ4.25 a kilogram of milk solids would mean another financially challenging season for farmers. "The co-operative is aware of how tough the situation on-farm remains," he said, as reported by The Australian. “We are focused on delivering as much cash as possible to our farmers by bringing payments forward while maintaining a strong balance sheet. This forecast is our best estimate at this early stage of the season. We will continue to update our farmers as we move through the season.” Fonterra has said the farmgate milk price forecast reflects the continuing global uncertainty and the high New Zealand dollar.

Global milk supply and demand is expected to come into balance throughout the course of this season, with farmers globally producing less milk. Fonterra is forecasting a 3 per cent drop in its New Zealand milk collection this season.

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“The recent weakening of the euro, combined with the continued strength of the New Zealand dollar, has meant a price advantage for European export dairy products,” John said.

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Is bush tucker the new superfood?

G r ains d o n ’ t dese r ve a bad r ap

You've heard of acai, kale, quinoa and chia, but, chances are, you're not familiar with this homerown health food. Gur dji (pronounced ger-ra-jee) is a native Australian bio-food that has been used by Indigenous people for thousands of years, both ceremonially and medicinally. The tea-like leaves have many uses: they can be chewed to relieve toothaches, steeped in water and sipped to ease pain or nausea, and made into a paste to reduce inflammation. When brewed, Gur dji has a slightly sweet, mild green tea flavour. Lore Australia's Isabelle Munro says ingredients used by Aboriginal and Torres Strait Islander people are ready to make their way into the booming health food market. With the success of matcha powder in the food industry, she says bakers and pastry chefs should look out for Gur dji and experiment with its versatile properties. "Gur dji can be ground into a matcha-style powder and used just as green tea would be used in baking. When ground and used whole, it boasts high amounts of insoluble fibre, which, as we are hearing a lot of lately, is incredibly beneficial for gut health and wellness," she says. "Like green tea, the use of Gur dji in recipes is only limited by your imagination. We have two varieties of Gur dji that have very unique flavour profiles. One is natural and unaltered with an earthy, nutty and green flavour. The other is steamed, hand-rolled and lightly roasted – this stops the oxidation process and creates a deeper, sweeter flavour. "We are lucky to have so much native produce in Australia that is, so far, untapped."

New Australian research has backed what the baking industry has been saying for years: eating grains does not lead to weight gain. In a study commissioned by the Grains and Legumes Nutrition Council (GLNC), research into the eating habits of more than 9000 adults revealed eating core grain foods is not linked to weight gain. The data revealed people who eat six or more serves of core grain foods each day have a similar waistline and Body Mass Index (BMI) as people who restrict their intake of grain-based foods.

bread and pasta. GLNC program manager Chris Cashman said the research highlighted eating grains has a number of health benefits, including fibre intake. “A recent comprehensive audit of all grains on the shelf has confirmed the vast majority (95 per cent) of white and wholemeal breads are low in sugar – less than 5g per 100g – which equals about one teaspoon, while 81 per cent of loaf breads are a source of plant-based protein,” he said.

The jury is still out when it comes to public perception of grains however, with 43 per cent of all Australians reporting they limit grain foods to help lose weight.

“The good news is that people who eat at least three serves of whole grain food such as wholemeal bread have a lower risk of heart disease, type 2 diabetes and some cancers.”

The Council has recommended Australians aged between 19-50 years eat six servings of core grains daily. Core grains include both

This latest research follows on from a recent US study, which found a link between eating wholegrains and good heart health.

+ DID YOU KNOW UberEATS has launched in Sydney, with more than 100 of the city’s food retailers available through the brand’s app.

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South Australia joins nosmoking dining ban Outdoor public dining areas throughout South Australia are now smoke-free at all times food is offered or provided. By "outdoor dining area" the State Government means any unenclosed public area in which tables or chairs are provided for customers to use to eat and drink. Café or bakery snack-foods, considered to be any prepackaged foods intended to be consumed between meals, are not included in the ban. South Australia now joins most of the country in its anti-smoking legislation. The first state to impose a ban was Queensland in 2006, while the New South Wales government introduced a ban last July. Victoria will be the last state to conform, when it implements a ban in August 2017. 12

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Z umb o t o h o s t S even ’ s ne w r ea l i t y desse r t se r ies Having risen to national fame with his croquembouche and V8 cake challenges on MasterChef, Sydney pattisier Adriano Zumbo is looking forward to a new challenge: fronting his own show. The dessert king, who kicked off Australia’s love-affair with macarons, will host Zumbo’s Just Desserts, a search for Australia’s best home bakers. Under Zumbo’s eye, amateur dessert makers will put their sweet-making skills to the test in a series of cook-offs. “Making great sweets, hopefully exciting the people at home and coming up with a few new things. It will be a good journey and lots of fun. I’m looking forward to the challenge,” he said. Up-and-coming pastry chef Giovana ("Gigi") Falanga will be on hand as Zumbo’s assistant. The Brazilian former model previously worked under Anna Polyviou at the Shangri-La Hotel Sydney, so she’s no newbie to colourful and kooky creations. Still, she said the show feels like “walking in a colourful dream full of lollies, chocolates and desserts”. “It’s magical – I felt like a child again,” she said.

British chef Rachel Khoo of My Kitchen Rules fame will co-host. Rachel said she has admired Zumbo’s work for years. “He’s got an amazing talent for making not only stunning-looking desserts, but also desserts that taste as good as they look,” she told the Daily Telegraph. “There’s nothing more disappointing than biting into something beautiful and it tasting bland.” The reality series, which begins after the Olympics, sees 12 amateur bakers take on a series of intricate challenges each week in a cook-off. Coming from the brains behind the highly popular My Kitchen Rules, Seven is confident it will nab impressive rating figures. “Who doesn’t love desserts? It’s everyone’s favourite course and this show will be a trip into my wonderful world of pastry,” Zumbo told TV Tonight. “I can’t wait to share my latest sweet creations – they’re out of this world!” Top Left: Adriano Zumbo Top Right: Giovana ("Gigi") Falanga

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P e r t h businesses v o i c e c o n c e r n ab o u t p o p - ups Business owners in the Perth suburb of Northbridge have rallied against the Council's strategy of using pop-ups to draw attention to different precincts. Northbridge Brewing Company part-owner Michael Keiller told ABC News pop-up businesses are setting up at critical trading times and taking business away from bricks and mortar venues. “It's not an even playing field,” he said. "If they want to set up in the cultural centre on a Tuesday or a Wednesday night, no problem. But when it starts to become more than just the odd occasion on Friday and Saturday nights, the ratepayers, the people who are employing people 52 weeks of the year, deserve some consideration.” Michael said he joins a growing number of small businesses that are pushing for the Council to regulate the number and frequency of pop-up events competing with established traders. "The number and the frequency of these pop-up events that are competing with the existing traders needs to be looked at," he said.

Perth Council has voted to prepare a report about alfresco dining laws. Watch this space for more information.

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In May, Restaurant & Catering Australia raised similar concerns

about the rise of food trucks in Adelaide, calling on the Weatherill Government to restrict the number of permits, operating hours and style of food sold by food truck operators.

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IN SEASON

A ussie w hea t fac es g r o w ing c o mpe t i t i o n Australia’s share of an important wheat market is set to shrink as competition from Southeast European suppliers intensifies. Wheat consumption in Southeast Asia, Australia’s largest wheat export market, will continue to rise, but the extra demand will increasingly be met by Black Sea countries, particularly Russia and Ukraine.

Apples

Figs

Apricots

Garlic

Asparagus

Ginger

Avocados

Grapefruit

Bananas

Grapes

Bell pepper

Kiwi

Beets

Lemons

Broad beans

Limes

Carrots

Passionfruit

Cherries

Pears

Corn

Persimmon

Australia’s competitive freight advantage into Southeast Asia has been eroded by lower global oil prices and bulk shipping rates, banking company Rabobank said.

Custard apples

Pineapple

“The volume of Australia’s wheat exports

Dates

Pumpkins

Eggplant

Tomatoes

Fennel

Zucchini

Tarragon

Mint

Thyme

Parsley

Basil

Rosemary

Dill

Marjoram

Spotlight On: DATES Dates are one of the the most versatile foods that can regulate the digestive process. They are also proven to significantly boost energy levels within half an hour of consuming them. For bakers, dates present an ideal way to add natural sweetness. For inspiration, check out the date, banana and honey cake on page 54.

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Australia currently accounts for about 49 per cent of Southeast Asia’s wheat imports, but that is expected to fall to 37 per cent – about 7.5 million tonnes – by 2020. On the other hand, the Black Sea region’s market share is expected to rise from about 8 per cent to 18 per cent – around three million tonnes.

to Southeast Asia will increase over the next five years, however, its market share will shrink as Southeast Asia turns to alternate markets to fulfill growing demand,” Rabobank grains analyst Graydon Chong said. Black Sea suppliers are low-cost producers, and the quality of their product is improving. They have also benefited from currency weakness, with the Russian rouble and the Ukrainian hryvnia falling more than 50 per cent against the US dollar. Most wheat going from the Black Sea region to Southeast Asia will be used as animal feed, while Australia is expected to remain the main supplier for food, especially in Indonesia, Vietnam and Malaysia. Southeast Asia’s demand for wheat is expected to rise by 4.5 per cent a year throughout the next five years as incomes rise and consumers adopt western diets.

wholemeal glutenfree now available at grocery stores Helga's says its wholemeal gluten-free loaf is the first of its kind to be available in Australian supermarkets. According to Helga’s, two slices of the bread account for 25 per cent of the recommended daily whole grain consumption target as set by the Australian Grains and Legumes Nutrition Council (GLNC). GLNC general manager Michelle Broom said half of Australian adults are not meeting the 48g whole grain daily target. “This becomes even more challenging

when you need to avoid wheat and other gluten containing whole grains,” she said. “So products like Helga’s Gluten-Free Wholemeal are great news for people who avoid gluten." The Goodman Fielder brand already sells a variety of gluten-free breads in Australian supermarkets including sunflower and red quinoa, soy and linseed, and five-seed loaves. The new wholemeal option is available from Coles and some independent supermarkets for around $6.50.

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HAND PICKED

pre_ pa r e t o be w o o ed // Rock star baker Gontran Cherrier ha s set up s hop in Collingwood, and it ha s carb lovers weak at the knees.

WOR D S I r ini C ava l l i o t is | I M A G E S H a y l e y B en o i t

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HAND PICKED

A twist on Marie Antoinette’s famous French phrase is emblazoned across the wall of Gontran Cherrier’s first Australian boulangerie: “let them eat croissants”. And flaky, buttery croissants they shall get. There’s nothing pedestrian about Gontran Cherrier, which is both the name of the Parisian celebrity baker and his burgeoning global brand. This is a place where bread rolls are infused with curry and paprika, where buns are dyed with squid ink, and where croquet monsieurs are served dripping with Gruyère béchamel. It’s a little bit fancy, and a whole lotta tasty.

Just because a bakery follows the French way doesn't mean it has to do the same thing French bakeries

If Gontran’s charming looks don’t get you, his bread will. Crusty on the outside, but with a chewy, resistant interior, his baguettes are made the Parisian way with Foricher flour and Lescure butter.

have done for centuries.

A national icon in France and known throughout the world for his work at three-Michelin-starred restaurant l'Arpège in Paris, Gontran enjoys celebrity status wherever he goes. Melbourne has proven to be no different, with foodies clamouring to the opening of his Collingwood store – his 28th worldwide.

Gontran is the protégé of four generations of baking purists. But, as you may have picked by now, he isn’t afraid to break with tradition.

French by blood, but intrepid in spirit, Gontran’s boulangeries are an eclectic fusion of cultures. He has travelled the world, bringing ‘the French touch’ to kitchens and bakeries throughout Europe, North Africa and Asia. In turn, he’s stashed away an enviable repertoire of ingredients and techniques, marrying them with his own classical recipes.

“You can pick and choose the best pieces from every country that inspires you. We live in a truly global community and, among other benefits, it has done wonders for the international food scene.”

Gontran’s particularly fond of Japanese flavours – think rye paired with miso, kimchi quiche and yuzu cheesecakes. The rest of the Asia-Pacific gets a nod as well, with Korea and Taiwan among his favourite destinations. “As a baker and a chef, I think travelling is very important,” he says. “I like to explore the world, looking for new flavours and new products to give to my customers. Diversity is something I value most. “Asia has a very wide choice of noble raw materials that can easily be used in breads or pastries. For the European pallet, those flavours are pretty exotic and it makes for a special product.”

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“Just because a bakery follows the French way doesn’t mean it has to do the same thing French bakeries have done for centuries,” he says.

Down under, he’s also cherry picked some of the most iconic Australian flavours and native ingredients, such as pepper leaves, lemon myrtle and, of course, Vegemite. “There is crazy food here in Australia,” he says, laughing. “Melbournians have a great curiosity about different types of food and Collingwood in particular is a place full of people with open minds. There are already lots of really good bakeries here, but I hope I can bring something new and different.” By nature, Melbourne food culture is also very European, which makes Collingwood a logical setting for Gontran’s flagship boulangerie-café. While his other businesses fuse bakeries with restaurants, the Collingwood business celebrates casual dining throughout the day.

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While his other bakeries fuse bakeries and restaurants, the Collingwood business celebrates casual dining throughout the day.

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gontran's particularly fond of Japanese flavours â&#x20AC;&#x201C; think rye paired with miso, kimchi quiche, and yuzu cheesecakes.

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HAND PICKED

“Melbourne shares a lot of similarities with Paris, such as the café culture and laneways,” he says, going as far as to say Smith Street reminds him of a little Montmartre, where he opened his first boulangerie in 2010. Gontran’s not the only one to set up a Euro-inspired bakery-café in Melbourne, but his menu certainly has the right level of playfulness and eccentricity to stand out. Where else in the city can you find green tea and white chocolate scones, or the sharp tang of miso and rye bread?

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With a brand new bakery in Taipei and his first in Bangkok on the way, it seems the Gontran Cherrier name is set for global stardom. And, unlike some budding brands that rely on fads for notoriety – just think to the number of failed ‘cronut’ ventures as an example – Gontran has the experience to make it work. Born in Normandy, he grew up in a family of boulangers in the small city of Luc-sur-Mer. As a very young child, he remembers learning the tricks of the trade at his grandfather’s ankles, spending years helping him and his father in the family-run bakery. At the age of 16, he attended the prestigious Ferrandi Culinary School and, later, the Les Grands Moulin de Paris bakery and patisserie school. After honing his craft at some of Paris’s finest restaurants, he penned multiple bestselling cookbooks and has hosted the French version of MasterChef, La Meilleure Boulangerie de France (The Best Bakery in France). “Normally, to build a business, you start with one shop and then maybe a second shop, then after that you write books and then maybe make a TV show. But I did it the other way around – my stores came last,” he says. But what stores they are. See Gontran Cherrier yourself at 140 Smith Street, Collingwood, open daily from 7am-6pm.

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global trends to watch In the past 12 months, the international baking sector has undergone significant activity, with more new product launches than any other retail category. The movement within the bakery space is exciting for those in it, but it also highlights the importance of innovation. Cakes, pastries and sweet goods saw the highest number of new product launches, with bakery ingredients and mixes, and bread and bread products not far behind. With the high penetration of smartphones providing easy access to information, consumers around the world are more connected than ever before. For manufacturers, this means there are more ways to engage directly with consumers, be it through mobile sites, social media or QR codes, which instantly direct consumers to further information about the product, the ingredient or the company. In the new bread, bakery mixes and cake product launches category, the most popular messages to consumers are clear: ‘vegetarian’, ‘no additives’ and ‘no preservatives’. More and more, consumers are also seeing on-pack claims regarding social and environmental ethics – tapping into the global ‘clean and green’ movement.

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Of interest to the Australian baking industry is the continued focus on health and wellness. With increasing obesity rates, and the prevalence of diabetes and other diet-related diseases, consumers are looking to address their health in a more holistic manner. The significant growth in the health and wellness market has presented great opportunities for the bakery industry. Consumers are seeking foods that deliver nutritional and functional health benefits, which, in turn, is driving product development. The inclusion of naturally functional ingredients such as ancient grains is just one example of how ‘health foods’ have now mainstreamed – not only in bread and bread products, but also in snacks and treat foods. The health and wellness trend has also led to more and more Australian consumers moderating or avoiding certain ingredients, such as those following a gluten-free diet, due to the perceived health benefits associated with this lifestyle choice. Although the incidence of coeliac disease has not significantly increased, the growth of the gluten-free market has been considerable. Product development in the bakery industry has not only seen a substantial increase in the number of gluten-free bakery products available, but it has also meant significant improvements in product quality and consistency. We have also seen many new products tap into the consumer’s desire to try new, novel things, and to experiment with different foods. In the local baking industry, there has been a blurring and morphing of traditional bakery items such as the cronut, the use of unique flavour combinations, and new uses for traditional products – for example, turning churros into churro bowls. In short, what was once a traditional bakery product can now be developed to deliver an element of fun and a positive eating experience. With consumers seeking new eating experiences, specialty and bespoke bakery outlets have also emerged around the country. From high-end desert bars to single product specialty outlets, the baking industry in Australia has never been more vibrant.

uss transport

Based in Qld, but willing to disc

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By RANI BERRY II MAURI anz global consumer insights manager

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Five apps for the new financial year Networking, marketing, accounting and researching… there’s an app for that. The blessing (and the curse) of the ‘smart’ age is you can run your business anywhere and at any time – and the benefits are particularly advantageous for small businesses. If you’re anything like me, the start of a new financial year is always met with a handful of resolutions; promises I will become more organised, efficient and productive. The good news is there are hundreds of apps – some free and some for a small fee – designed to do just this. Here are five incredibly useful apps you should consider downloading to your smart phone or tablet.

EVERNOTE This productivity app keeps your projects, ideas and inspiration handy across all your digital devices. With Evernote, you can clip bits and pieces of information from the web, tag them for easy searching and alter them with pics, video and/or audio. You can also use Evernote for journaling, to-do lists, recipes, contacts and even storage for tweets or emails you want to keep handy. Basically, it helps you remember everything. Evernote’s free version lets users upload up to 60MB of data per month, with the business version costing $12 per user per month. Trial Evernote Business for free to get a feel for the administrative features, such as document sharing with employees.

Wunderlist Simply put, Wunderlist is a highly efficient to-do list. You can create an endless number of task lists and share them with whomever you want. Lists sync automatically so others can see which items have been completed. There are lots of good choices for list lovers, but Wunderlist stands out not only because the basic version is free, but it also works on so many different platforms. If you have more complex to-do needs, there’s also a higher-powered business app ($4.99 per user per month) that lets you delegate tasks to team members, break them down into subtasks, add notes, set deadlines and schedule reminders.

Streak If your small business uses Gmail or Google Apps, Streak is a great CRM that integrates with both. Instead of organising customers by contact, Streak lets you keep track of where you are in your business relationship. For instance, perhaps you’re just beginning a pitch, or maybe you’re finalising a deal. You can view all emails associated with each client directly within Streak, and a newsfeed can keep everyone on your team updated. Streak’s basic service is free for up to five users, while premium versions range from $19$119 a month per user.

Pocket How many times have you run across something interesting, but didn’t have the time to read it? Pocket lets you bookmark articles from around the web and save them for reading later: a clever way to make sure you stay on top of key trends without being constantly distracted. Pocket is simple to use and has a cool, built-in social network function for publicly sharing articles and finding recommendations. A handy feature is you don’t need an internet connection to view what you’ve saved – making it perfect for wherever you find yourself in your downtime. Pocket is free, but it does have an optional subscription model that tosses in premium features. Having said that, most users will be able to get by without spending a cent.

Square This point-of-sale app allows you to receive electronic payments with your smartphone or tablet. It’s small, stylish and wireless, making it perfect for pop-up markets, food trucks and events. Square now also accepts gift cards, compiles invoices, and accepts payments, even if the internet temporarily goes out. Your business will be charged 2.75 per cent of every swipe, regardless of the credit card. The fee is on the high side, but it doesn’t include hidden fees for minimum sales or rewards cards, so you can keep smallorder customers happy. Consider Square if you’re just getting started in the mobile space and don’t know how often you’ll need to support credit card payments.

By Irini Cavalliotis II Baking Business editor

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B r exi t : t he I mmediat e I mpac t o n F o o d and Ag r i c u lt u r e The UK exit from the European Union (EU) has led to immediate questions for the food industry in terms of tariffs, quotas and farmers' support. Any ‘divorce’ from EU systems will take time, of course – even the most generous time scales say this will be at least two years. However, the impact on investment will be immediate. The effect on the exchange rate (pounds to dollars as well as euros) can already be seen. The pound has already dropped 8 per cent since it became clear a Brexit vote would occur, with the value at its lowest rate since 1985. [Editor's note: At the time of writing, the pound was about 2 per cent higher than the 31-year low reached in the aftermath of Britain's vote to exit the EU Union in June.) “Overall, it's clear since the UK food industry is a large exporter to Europe, a lower exchange rate will be beneficial short-term," Innova Market Insights London-based analyst Heather Johnston said. "However, this also means dollar-denominated raw materials will be that much more expensive, as will imports – and the UK is one of the biggest import markets in Europe. “Tariffs and quotas will not change immediately, but any negotiation is highly unlikely to bring better terms than previously as a member of the EU and, of course, if the UK wants to sell within the EU, CE standards (mandatory conformity marking for certain products sold within the European Economic Area) and all the other food safety, quality and nomenclature rules will still apply." The impact of the Brexit vote in the food industry is likely to be profound. According to the Food and Drink Federation in the UK, 71 per cent of its members wanted to remain part of the union. Overall, most believed it is preferable to remain with the status quo. This is due to concerns that should the UK exit the EU, they will have to agree to EU food regulations should they want to export to the EU, but will have no role to play themselves in how regulation is formed. Since joining the EU, the common policies held for agriculture, trade and movement of goods have been key to the UK's food system. The Common Agriculture Policy itself swallows up 40 per cent of the total EU budget. In turn, the other nations of the European Union have been integral trade partners for Britain and have been the UK's primary export market. Additionally, the

British people depend on their fellow European states to provide a quarter of what they consume every year. Because of these deep economic ties, many British leaders who oppose Brexit fear the trade repercussions the food industry could face. Secretary of State for Environment, Food and Rural Affairs Elizabeth Truss said a leave vote would be a risky "leap in the dark" that could endanger the livelihood and success of the nation’s farmers and food distributors. Ms Truss said the food and farming industry could benefit from an extra €360 billion in EU funding to help SMEs and larger processors grow their businesses. She pointed out that between 2011 and 2015, dairy companies in the UK invested just €468

By lu ann williams II Head of research, Innova Market Insights, The Netherlands

BAKING BUSINESS

THE ULTIMATE INGREDIENT

other eu markets are the

for your kitchen

leading destination for uk food products and uncertainty about potential tariffs returning could impact exports. million in their businesses, compared to €1.4 billion in Germany and €785 million in Ireland – highlighting the opportunities that additional funding could bring to the UK industry. Few fellow EU markets will be more impacted by the decision than the Republic of Ireland. According to Bord Bia (the Irish Food Board) the decision by the UK to exit the EU represents a significant challenge to Ireland’s agri-food industry. Bord Bia chief executive Aidan Cotter pledged Bord Bia would continue to support and work with industry to maintain and build on this vital trading relationship against the background of any new trading arrangements that will be negotiated.

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Finally, the fallout from the UK’s exit from the EU will also be felt in the product development space. Other EU markets are the leading destination for UK food products and uncertainty about potential tariffs returning could impact exports. But the UK has traditionally also been a beacon for new product innovation in the food industry, often driving trends in convenience and premiumisation, through its highly developed on-the-go market. With more isolationism occurring and potentially reduced exports, it’s possible we will see less creativity spread through to the continent too.

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Your first 10 days on Instagram Instagram is generating great results for many brands. But a lot of business owners are yet to get their teeth into this marketing opportunity. If you set up an Instagram account and then abandoned it because you just didn’t know where to start, this 10-day guide will help lay a great foundation for Instagram success. By setting aside 30 minutes each day for the next 10 days and following these 10 steps you’ll be well on your way to growing your Instagram following.

Day 1: strategise Before you even open the app, it’s worth taking the time to outline your strategy. This will keep your efforts consistent and produce greater results in supporting your business objectives. It will also help you avoid wasting time. Start with defining your 'why' by asking yourself:

Day 3: Create content

• What do you want to achieve by using Instagram?

Before you set up or optimise your Instagram profile, it’s valuable to have a bank of images ready to go for two reasons.

• What are your goals and how do they link to your business? • How can Instagram integrate with/support your wider marketing strategy? Next, look at ‘who’. Define your target audience by considering:

1. It lets you populate your Instagram profile with at least six photos so people will know what your account is about from the beginning;

• What do they like or dislike?

2. It takes the pressure off so you don’t have to create on-the-fly.

• What is important to them? Now, look at ‘when’:

Pull out your content ideas from yesterday and pick the first 10 images you will create. If you’re really keen to get ahead of the game, have six to nine images ready to post when you create your profile, and 11 to get you through the next week (if you’re posting once a day).

• How often will you post?

Day 4: Set up your profile

• What times would your target audience be using Instagram?

Finally, it’s time to open Instagram and set up your profile. There are six key aspects of your profile to consider to make it stand out in the sea of Instagram users.

• How do you serve them or solve their problems?

Then comes the ‘what’: • What message are you trying to convey? • What story are you telling? • What’s your brand/voice/personality? • What sort of content will work for your audience? Finally comes the ‘how’: • Do you have the resources to create and post the images?

1. Choose a username that is as close to your business name (or your name) as possible. Try to keep it consistent with your other social media profiles. 2. Let your account name tell followers what you do. Include a keyword or phrase relevant to your business, as this account name is searchable via Instagram’s search function.

• Who will be responsible for your Instagram activity?

3. Choose a profile picture that is easily recognisable and stands out.

Day 2: Brainstorm

4. Use the 150 characters in your bio to grab the attention and interest of your potential followers by telling them what you’re about and showing them your personality.

Rather than creating on-the-fly, brainstorm the types of images and content you will share. Can you create ‘how-to’ images that educate your audience, or inspirational images to evoke an emotional response? Is it possible to take your followers behind-the-scenes so they understand the time and skills it takes to create your product or service? These tactics all engage social media users.

Kym O’Gorman II Marketing and social media consultant

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5. Use the link in your bio to send followers to a mobile-friendly, relevant page (see day five for more information on this link). 6. Add six to nine photos that represent your brand and will encourage people to follow you as they discover your account.

Day 5: Optimise your landing page The only easy way you can drive traffic to your website on Instagram is via the link in your profile. This link is an opportunity to drive your followers and potential followers to specific information or activity that will expand your relationship with them and ideally get them to sign up to your email list. The link doesn’t have to go to your home page. You can choose a relevant page that will appeal to your Instagram audience and offer more value. The link in your bio can be changed as often as you like, so you can direct people to your latest blog post or promotional activity. I strongly recommend using the link to send people to a lead magnet (i.e. a page that offers a free download or something of value in exchange for the visitor’s email address).

add your hashtags into the first comment to avoid distracting your followers from your caption. Use at least three to five hashtags to broaden your reach.

Day 6: Follow people In the early days of using Instagram, one way to build your community is to follow other people. When you follow an Instagram account, they receive a notification and many will check out your profile and possibly follow you back. Research and follow 15-20 people who share your target audience and follow them. Look for influencers or popular accounts within your industry or related industries. Think about your colleagues, suppliers and potential clients. After a burst of following today, aim to follow at least five new people every day as you build your community.

Day 7: Hashtags Hashtags are created when you add a hash (#) in front of any keyword or phrase (with no punctuation or spaces, e.g. #smallbusinesstips). The result is a clickable link that curates all images that use that hashtag into one search result. By using hashtags in your posts, you are putting your images in front of people who are searching those phrases, along with expanding your reach and potential audience. Rather than adding a sea of hashtags into your image caption, however, add your hashtags into the first comment to avoid distracting your followers from your caption. Use at least three to five hashtags to broaden your reach. It's a good idea to look at posts by your competitors and industry leaders to see which hashtags they are using – do some research to see if they are popular.

Day 8: Engage Posting to your account is just one part of a winning Instagram strategy. Equally important is engaging with your followers and commenting on other Instagram users’ accounts. When you reply to comments and questions on your own images, you build relationships with your followers and demonstrate that you’re a real person who is open to conversations. This helps build trust and engagement with you and your brand. Keywords must be thoughtful and relevant. Comments that look as though they are copied and pasted for the sake of commenting are inauthentic and will not win you fans.

Day 9: Manage your time Like all social media platforms, Instagram can take up a lot of your valuable time if you’re not strategic. The nature of Instagram makes it more challenging to schedule posts, however, I have a process to manage my time as efficiently as possible. • Monthly: I identify photo opportunities, selling periods or key messages that I want to share for the month, and brainstorm a list of image ideas. • Weekly: I batch create my Instagram posts for the following week. I map out the messages I want to send, and create the images using my favourite tools. I then upload the images to Hootsuite and schedule the times I would like to post them. • Daily (10-15 minutes): I post images once I receive notifications from Hootsuite at the scheduled time I respond to any comments on my posts, I skim through my news feed and look for any opportunities to comment, support or add value to other people’s posts, and I follow a couple of new people from my industry.

Day 10: Measure Monitoring the success and impact of your Instagram strategy is important. Your number of followers is only one measure – and it’s not the most relevant to Instagram’s impact on your business activity. You should also measure traffic (from the link in your bio), engagement (the number of likes and comments), brand awareness/mentions and other KPIs relevant to your business goals. To measure traffic to my website from the link in my Instagram bio, I use shortened URLs from website bit.ly as the link, letting me measure the number of clicks. Iconosquare is also a valuable tool that lets you monitor your Instagram activity and provides statistics to help you optimise your activity. The statistics function of Iconosquare has recently become a paid service, starting from around $3.15 per month. So there you go – your first 10 days on Instagram all sorted. These steps will not guarantee you thousands of followers overnight, but if followed, they will provide a strong foundation for your ongoing Instagram activity.

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Love local: make it a strategy, not an idea Nine out of 10 Australians prefer to buy locally made products. To understand this trend, we must first define what local means for food businesses. Most dictionary definitions define "local" as along the lines of “existing in or belonging to the area where you live, or to the area that you are talking about”. The definition of local is as confusing as ever and, as a result, as a business you need to decide on your definition of local and communicate this to the consumer. It’s not as simple as placing a sign on a product or outside the store telling people you are local and expecting sales to increase. I was recently working with a small business that promoted “buy local” and I asked one of the team why I, as a consumer, should support local products and businesses. I got a blank look and an eventual “I don’t know”. I am an advocate of supporting local businesses and local products, but it is more than telling people you are local on a sign. Research indicates if we buy from local suppliers and retailers, $73 in every $100 stays in the community, compared with $43 in every $100 staying in the community if we purchase non-local or shop at a chain. One of the keys to shopping local is to ensure money keeps circulating in the community.

PROVIDE A MAP IN-STORE SHOWING WHERE THE PRODUCT COMES FROM.

Local is not only an Australian trend, it is a global trend, with many communities developing local campaigns. The key is to develop a strategy that really works for your business. It's also essential to work with your team to engage them in building a local strategy.

SUPPORT LOCAL COMMUNITY GROUPS AND SHOW WHO YOU SUPPORT.

When developing a strategy, the following ideas may help you get the message across.

BLACKBOARDS/SANDWICH BOARDS GIVE THE RIGHT IMAGE. We live in a world of social media and while getting the message across via social media is important, don't forget traditional methods are also important. Blackboards in-store promoting the product can allow you to be topical and provide the right image. A message on a blackboard can put a smile on the customer’s face and generate sales. I loved a sandwich board I saw placed outside of a pub in London after a robbery overnight. It read: “This pub is so good someone tried to get in eight hours before we open!” Sandwich boards can humanise the business. If you are a local business, place pictures up of yourselves; it shows the business has a face.

By John Stanley

II INTERNATIONAL RETAIL EXPERT

BAKING BUSINESS

Consumers are becoming more aware of where produce comes from. Have a picture of the producer and a map showing where they are located. This helps with getting the message across. The shorter the field-to-fork journey, the better for all concerned.

It's more than selling local, it's about engaging with the local community. Select which community groups your business should engage with and use this as a promotional tool in the community.

TRAIN THE TEAM AS TO WHY LOCAL IS IMPORTANT. People buy from people and the more your team can engage with the consumer and explain why local is important, the more credibility the business has in the customer’s eyes. Do not only train them on the merits of local, but make sure they engage with the consumer, especially on local issues. 'Local' gives local businesses an opportunity to be entrepreneurs in their community. Large organisations need time to make changes; local business can do it tomorrow.

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hun ter_

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A s o n e of Au s t ra l i a’s p re m i e r g o u r m et food and wine destinations, the Hunter Va l l ey i s b u rg e o n i n g w i t h a r t i s a n bakeries, dessert bars, quaint cafés and new ideas and flavours. The cooler months are the perfect time to venture to the Hunter to experience the comfort of the smell of freshly baked bread, delectable rich desserts and flaky pastries teamed with a hot cof fee.

WOR D S

N i c hola davies

When we think of the Hunter Valley we think of rolling hills, the Hunter River and fine wines – it’s Australia’s oldest wine region after all. With this fertile land comes the ability to grow and produce fresh, regional foods, as locals have done for centuries. The region is home to historic towns of Pokolbin, Wollombi,

Broke, Lovedale and Maitland, all accessed by pretty country roads. It’s an all-round destination for good food, good wine, beautiful scenery, relaxation and pampering, and taking life in the slow lane. What better way to match the pace than with a stop-in at a bakery or café?

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Bacco’s Bakery

Bacco’s passion is to create gourmet products that complement wines, cheeses and good food. Founders Kristy and Luigi Papagni have been baking since 2001, starting in their home kitchen using traditional Italian family recipes. Their signature ‘Bacco's Leaves’, are handmade, high-quality crispbread made from organic

Our pick: Fennel seed Tatos

Baked Uprising

Baked Uprising began in 2010 as a humble home bakery, expanding to a stall at the weekly farmers' markets and then moving into its current location in 2013 – a warehouse in Maryville. Today, they have a shopfront where visitors can grab a coffee and watch them bake a daily selection of breads, pastries, tarts, brioche and pies. Baked

wheat flour, white wine, extra virgin olive oil and sea salt. Their Hunter Bread is made with organic spelt and organic wheat and rye. They also make sea salt ‘Twiggies’, fennel seed ‘Tatos’ (a savoury breadstick) and premium cookies in a variety of delectable flavours such as ginger and date and hazelnut dark chocolate.

Uprising offers a catering service as well, with items such as fresh bread with sides of ham, hummus, pickles, dukkah, roast tomatoes and cheddar cheese and salad platters, sandwich platters and petit fours. Their menu options include toasted muesli and yoghurt bowls, pies, sausage rolls and a selection of sweet tarts, pastries and cakes.

Our pick: Cardamom cake

Sabor in the Hunter

Dessert bar Sabor in the Hunter is located on Lambloch Estate, Pokolbin, overlooking 20 acres of vineyards. Since opening, their menu has grown to include more than 50 desserts, including their multi-awardwinning Portuguese chocolate mousse. The mousse is made from a recipe of owner Fernando Antao’s grandmother – one she started making more than 70 years ago. One of her secret ingredients was port, acting as a preservative in a time before

fridges. Today, Fernando still uses port for the rich flavour, as well as adding Belgium coverture chocolate – something his grandmother didn’t have access to. Other desserts include the Sabor orange soufflé, mixed berry and almond frangipane, chocolate volcano, crème brulee flambé and caramelised nut tart. A large portion of the menu is gluten free, and guests can enjoy a barista-made Glinelli coffee or choose from a selection of teas.

Our pick: Peanut butter and chocolate mousse cake

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Bread Basket Our This fourth generation bakery is run by pick: baking legend and Baking Association Apricot, fig of Australia judge Stewart Latter, who and fennel brought a wealth of experience, as well sourdough as sourdough to the bakery. Bread Basket’s sourdough product is sold under Hunter Sourdough and made from cultures from local Hunter Valley vineyards’ chardonnay grapes and Mulbring peaches. Bread Basket offer a range of specialty breads including German rye and sunflower and wattle seed, as well as the classics, specialty cakes and pastries, tarts, slices and quiches.

Exquisite Cakes by Lennert Our pick: Pop in for a coffee and something sweet from Exquisite Cakes by Lennert’s Chocolate petit range – the perfect size for trying and almond something new. They have an extensive fudge cake range of whole cakes, and have a special penchant for novelty cakes (think Darth Vader-, guitar- and even car-shaped cakes). Their top seller is the white and dark mousse cake, made from a mud cake base with layers of chocolate and white chocolate mousse on top, finished with a marble collar.

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Hunter Valley Cheese Company

The Hunter Valley Cheese Company is a boutique

cheese tasting, which includes five different cheeses,

cheese factory and retail cheese shop, making a huge

bread, grissini and fruit paste. Cheese tutorials are

variety of exquisite cheeses, chutneys, relishes and

conducted twice daily and they even cater to weddings

jams. Visitors can drop in any day of the week for

with their ‘cheese tier’ cake alternatives.

Our pick: Milawa blue vein

The Icky Sticky Patisserie

With beautiful attention to detail, The Icky Sticky Patisserie does a lovely selection of large cakes and tarts made to order, with a big focus on fruits and berries. They also have a catering menu with petit fours, petit danishes, quiches and sandwiches. Choose from beautiful cakes such as the continental sponge cake, made with vanilla sponge soaked in Cointreau, layered with crème patisserie and strawberries, finished with

flaked almonds and decorated with strawberries and chocolate flowers. They also do an orange and almond cake, raspberry cold-set cheesecake, chocolate raspberry mousse cakes, and chocolate, lemon meringue, berry, apple crumble and strawberry tarts. In store, The Icky Sticky Patisserie have a range of smaller, fresh items on offer such as mini cheesecakes, croissants and muffins, perfect for a high quality, delicious treat.

Our pick: Continental sponge cake

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ON THE MAP

Grices Bakery Café Boasting generous country-style breakfasts, Grices Bakery Café takes you back to the days of good-old-fashioned home cooking. The place for locals to get a coffee and catch up, Grices Bakery Café have a large range of breakfast and lunch menu items from the humble toasted sandwich to pies and pastries. Sweet treats are aplenty as well, and you can grab a fresh loaf of bread on the way out.

Our pick:

Vanilla slice

Morpeth Sourdough Our Based in the historic Arnott Bakehouse, Morpeth pick: Sourdough is today run by Stephen and Allison Sourdough Arnott, Stephen being the great, great, great olive ciabatta grandson of biscuit pioneer William Arnott. Today they distribute authentic sourdough and a range of Morpeth Muesli throughout Australia. Their sourdoughs include spelt sourdough, wholewheat, five seed, spicy fruit and walnut, cadalinga and more. Their range of muesli is made from premium Australian whole rolled oats, plump dried fruits, nuts and seeds, no added oils and natural, unprocessed sugar, such as that from local honey. They also distribute a range of regional condiments that pair perfectly with their sourdough range.

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Our With a prime position on Regent Street, the pick: Blind Baker is in the perfect possie for a Chunky quick lunch or breakfast pit stop when you’re steak and Guinness in the mood for a pie, tart, croissant, danish, pie sourdough, quiche or brownie. Owned and run by husband-and-wife team Kate and Lincoln, who pride themselves on using only real ingredients in their bakery. By this they mean real butter, handmade pastry, real sourdough, real slow cooked beef in the pies, and no rubbish, only real, fresh ingredients. The Blind Baker is named after the process of blind baking, whereby you pre-bake a pie casing or crust. And the young couple doing this blind baking, Kate and Lincoln should be proud of the artisanal bakery they have created. It has a beautiful community feel to it and, as Kate describes: “We are all about supporting fellow local business owners in the New Lambton area, we are very loyal, just like our customers.”

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The Blind Baker

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SPOTLIGHT ON

t he arti sina l _ R I S E // The allure of from -the -farm produce is irres i stible. More bakers are incorporating it, a n d m o re c u s to m e r s wa nt i t. We ta ke a l o o k a t the rise of province -based food in Australia, and visit a handful of suppliers making in - roads in t h e b a k i n g i n d u s t r y.

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SPOTLIGHT ON

Sewing and reaping has always had its benefits: the food is fresh, sustainable and better for the local economy. It’s also got that something special, the ‘made with love’ factor that sells an enchanting story. Australia has a long history of quality artisan producers. Celebrating the farm-to-plate ideology, however, is only a recent phenomenon, born out of consumer affluence and metropolitan living. To fully appreciate Australia’s love affair with boutique food producers, let’s take a step back in time to a world before sushi trains, pizza joints and supermarkets. Australia’s first people were mainly hunter-gatherers, employing an array of lightweight techniques depending on habitat, rather than farming crops and domesticating animals in the way the Europeans went on to do. Stores of rum and beer, along with grapevine cuttings for wine, coffee plants and ginger, were unloaded in 1788 with the First Fleet and, by the 1820s, grazing lands were producing meat and flour. The influx of migrants from Europe and North America during the gold rushes of the 1850s spurred the popularity of coffee and street vendors who typically sold pies and Cornish pasties. The new arrivals also developed a taste for Chinese food with fresh green vegetables available in China towns, especially those in port cities. From the 1880s, grand ornate coffee palaces offered more alternative social venues to the alcohol-fuelled atmosphere of pubs. Coffee lounges became part of the modern jazz culture of the 1920s and 30s, and expanded with the influx of North

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American servicemen and European migrants in the ’40s. At the time of Federation in 1901, a change in eating reflected new values. Outdoor picnics were enthusiastically adopted, and the barbecue was born. With it, came demand for fresh meat: mutton, beef and lamb. Innovations based on new ingredients soon created new recipes. Desserts, cakes and biscuits, including pavlovas, lamingtons and ginger biscuits, were swished down with a cup of tea. Phrases like a 'billy of tea', and later additions such as Anzac biscuits and Vegemite, were added to the vocabulary. At the end of the Second World War (1939-45), there was another influx of migrants, which brought yet another round of new flavours including spices, vegetables and grains. A willingness to experiment and discover new tastes transformed Australian cooking, which quickly began to be defined by origin such as Mediterranean, Asian, Indian and African. The commercial revolution of the 1950s brought wealth not before seen in Australia and, with it, a surge in processed foods marketed as quick and convenient ways to feed the family. Sliced, diced and neatly packaged food is still embraced to this day, however, health trends in the 1980s laid the foundations for a more nutritionally aware population. After decades of eating refined foods, we now have a more health- and environment-conscious populous that is increasingly demanding fresh food. Importantly, the masses now care where their food comes from, and it’s opening up huge possibilities for small artisan producers that would once have had a limited consumer base. In short, artisans are back and they're here to stay.

five minu t es with a dai r y fa r me r I an Campbe l l , B a r ambah O r gani c s What's barambah's background? Jane [Campbell, Ian’s wife and co-owner of Barambah Organics] and I began Barambah Organics in 2002. We took over the management of the family property in 1999, converting the farm to certified organic status and carrying on the tradition of dairy farming in the Campbell family since 1912. We have made many changes to the way the family have traditionally farmed. We went from dry land farming to irrigated country and that's made a difference to our outlook.

Butter King Valley Dairy's main product is small-batch, cultured butter made using age-old churning techniques. Specifically, they use a special blend of lactic acid-producing cultures to ferment the cream overnight, in a low temperature, using fresh cream from local dairy cows. Why go to the extra effort? Because this creates a unique flavour and better quality product. The Victorian business is also incredibly focused on sustainable production. Working with neighbouring dairy farmers who provide raw milk and manure for the gardens, it operates on a no-waste production system – impressive!

Honey Beechworth Honey reinvests a great deal of its time and money into raising awareness about bees, an important element of Australian ecology that's under threat. Operating for four generations, the Beechworth information centre educates hundreds of thousands of visitors each year, spreading the word that honeybees pollinate two thirds of Australia’s agricultural produce. They’ve also planted thousands of trees to improve biodiversity. While honey is the drawcard, it’s not all the business offers. Honey nougat, lip balms, candles, beauty products and even honey mead is on sale.

Coffee Byron Bay is a renowned fresh food hub where locals are passionate about ethically sourced and sustainable food. Nestled in the Northern New South Wales hinterland, the Kahawa Estate Coffee plantation operates on fertile, red volcanic soil, surrounded by subtropical rainforest. Kahawa’s coffee is grown free of pesticides using environmentally friendly practices that promote ecosystem health. The team tends to the beans year ’round, monitoring the maturing cherries, harvesting the crop, processing the crop on-farm and storing the product in climate-controlled facilities.

What is your own background? I studied rural science at university and also human nutrition afterwards in England. I worked as an animal nutritionist for a couple of large corporations in Australia and in the UK and South America. I could see the best farming practice was to do it organically and in a sustainable way and that soil science and animal welfare was key to high quality dairy products.

How educated are Australians about the dairy industry? The recent media attention on the dairy industry was much needed. The industry is really tough work and unrelenting. To hear farmers who supply one of the large processors were being asked to make retrospective payments back to that processor was truly heart breaking. We do not want the small- and medium-sized dairy farmers to exit the industry and large corporations to buy up their farms.

What is the best thing about your job? Seeing a project being realised, like a high yielding corn crop being harvested; all the planning and worrying that goes into preparing the soil and planting the seed at the right time of the year. There is a lot of science going on and when you get a near perfect result, that is like winning Champion Dairy Product of the Year.

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SPOTLIGHT ON

+ Quinoa Kindred Organics is one of Australia’s few quinoa producers. Founders Lauran and Henriette say organic farming is not easy, but it’s a challenging and interesting way of farming. For a year and a half they grow grass with clover on their paddocks, which puts fertility back into the soil – the same farming principle that has been used for centuries.

Vanilla There aren't a lot of vanilla producers in Australia; our climate simply doesn't allow it. Not surprisingly, sustainability is paramount to Broken Nose Vanilla. The Tropical North Queensland plantation uses no sprays or artificial fertilisers and pollinates its crop by hand. Once the vanilla pods are ready, they are processed into vanilla extract or paste, or added to other locally sourced ingredients.

Salt Many artisan producers share the goal of creating a pure product, but few food groups lend themselves to as much purity as salt. The Lake Deborah Australian Lake Salt team harvests in the natural cycle of the lake. Rainfall in the winter months dissolves some of the crust of the lake, lifting the water table level and bringing old salt to the surface of the lake in the form of brine. The sun evaporates the brine leaving a crust of crystals on the surface. Once collected, it's screened and kiln-dried. That's it!

Cheese Jannei Goat Dairy was founded in 1995 when a couple started producing raw goats milk for sale to the Sydney market under the NSW Quality Goats Milk Scheme. Throughout the years, the business has

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grown to produce more than 11 artisan goat cheeses. Jannei cheeses are as natural as they can be, made from 100 per cent goats milk with a vegetable based rennet. If you’re headed out to Mudgee or staying in the Blue Mountains, Janette and Neil welcome visitors with open arms and free cheese tasting.

Dried fruit Happy Fruit is aptly named. Using only the fresh Australian-grown produce, stone fruit, figs and grapes are dried using a traditional Turkish method, ensuring a 100 per cent chemical-free process. The fruit often looks darker than commercial versions, but that’s because it retains its true natural flavour. Happy Fruit calls Red Cliffs home, a small rural town around 16km from Mildura wine country.

Using only the fresh Australiangrown produce, stone fruit, figs and grapes are dried using a traditional Turkish method, ensuring a 100 per cent chemical-free process.

HOW WOULD YOU LIKE

A NEW

& Y R BAKE

A $48,00O0N TAX DEDUCTI

SAD BAKER Ba k e r y Sh o pp ing L

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S an dw ich Ba r (f rom 1. 2m to 2.4m ) $7,000 – $12,500 Ref rige rate d Ca bi ne ts (f rom 1. 2m to 2.4m

Elmore Bakery, Elmore Vic.

HAPPY BAKER

ha pp ie r "We co ul dn’t be . e Com plete te am w it h R ob an d th omers fa nt as ti c, cust Th e sh op lo ok s !” AND sa le s are up an d st af f lo ve it , ELMORE BAKERY TRAVIS WILSON, VICTOR IA

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$9,000 – $14,500 Dr y Ca bi ne ts (f rom .95m to 2.4m ) $4,500 – $7,800 Pie War mer Ca bi ne ts (f rom .95m to 1.87 .mm )

$6,200 – $9,900

Be nch Pie War mer

$4,200

TOTA L: $30,900 – $48,9

Tu r n o v e r le s s t h a n $10 m il li o n?

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Elmore Bakery is now

Yo u c a n c la im a n im t a x de d u c t io n fo r me d ia te yo u fito u t t h is fin a n c ia r e n t ire l ye a r !! C a ll R o b n o w o n 1 300 363 378 to fin d o u t h o w

HOME GROWN

Flour to the people S i t u a t e d i n t h e h e a r t o f t h e W e s t A u s t r a l i a n w h e a t b e l t , E d e n Va l l e y B iodyna m ic Fa rm p roces s es ha rd a nd sof t wheat s , r ye a nd ba rl ey g ra i n s , a l l s t o n e m i l l e d t o o r d e r.

The Lloyd family toils the soil at Dumbleyung, southern Western Australia. Their 1295ha section of land is an entity in, and of itself, within which micro-climate regulation and water table control makes for ecologically sustainable and traditional agricultural practices. Terri and Dayle Lloyd took over the mill and started producing flour from the crops grown on their farm in 1994. Today, the farm’s flour mill processes grain into certified baker’s flour, wholemeal, atta, self-raising, rye, barley and pasta flours. Other certified products include whole grains for milling and sprouting, stock feeds of straw, hay and formulated livestock pellets for sheep, cattle, horses and goats, as well as poultry crumble for freeranging laying hens. The biodynamic flour is stone-milled to order, which Terri says ensures a fresher, more nutritious end product. “Our Australian bread wheat captures what baker and author John Downes calls ‘the lost flavour of wheaten goodness’,” she says. “This flavour is enhanced in sourdough and long ferment breads. Mill this grain into flour suitable for bread, boil it and add it to grain salads or sprout it for use in juices and sprouted breads. “Our Australian heritage rye grain is suited to home milling, with the flour ideal for making traditional European breads and crunchy biscuits.” There’s also the brand’s natural barley kernels. The ancient barley variety sheds its hull naturally at harvest, foregoing the need for pearling – allowing the nutrient-rich aleurone bran to remain in tact. It’s ideal for enriching winter soups, casseroles and grain salads. But bakers are also increasingly using it, sprouted or milled, as a sweet soft flour for flat and unleavened breads.

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Making the most of their microclimate, the Lloyd family has protected its farm and soils by adopting biodynamic farming practices, planting thousands of trees to stop wind and erosion. With no synthetic chemicals involved in the crop growing and grain storage process, there is no chance any traces of synthetic herbicide, insecticide, fungicide or fertiliser will be found on the grains or in the flour. Not only is all Eden Valley produce free from genetic modifications, chemicals and synthetic fertilisers, but the entire set up is also clean and green. Solar power provides all the property’s electricity needs, and around 60 per cent of the flour mill’s energy demands. This scaled-down approach will need to be adopted by more wheat growers Australia-wide, according to Terri, who says farmers are under more pressure than ever to make better use of their resources. “We are all facing less predictable weather patterns, greater competition over mineral resources and unmanaged population growth, so there is pressure on us all to try to meet increasing demand for agricultural products for some way into the future,” she says. “A progressive move towards lower-input farming methods and practices that recover natural soil fertility and investment coming from the minerals resources sector turning barren land into productive agricultural land, such as that seen in the Ord-East Kimberley Expansion Project, is an area wheat farmers need to keep an eye on. “In the longer-term, I think we need to see the size of individual farms scaled down, and to have a whole-hearted re-engagement of our population with the essential and honourable career of farming.”

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RECIPE

cinn amon_ d anish pas t r y r o l l s // “The dough takes a little time to make but the process is not difficult; it just requires a lot of folding and resting time. My partner asked for a lemon drizzle icing, which made these d e l i c i o u s p a s t r i e s t a s t e e v e n b e t t e r.” – A i m e e Tw i g g e r

Makes 10 Prep time: 30 minutes | Resting time: 8 plus 11/2 hours or overnight Proving time: 2 hours | Baking time: 15–20 minutes

INGREDIENTS:

For the dough 250g strong white flour 40g caster (superfine) sugar 1 teaspoon salt 7g (2 teaspoons) fast-action dried yeast

For the filling 1 egg 45ml tepid water

175g unsalted butter 60g soft light brown sugar 3 teaspoons ground cinnamon

65ml milk 250g unsalted butter

For the lemon drizzle 2 tablespoons lemon juice

2 teaspoons icing (confectioners’) sugar

1 teaspoon grated lemon zest

1 egg, beaten

75g icing (confectioners’) sugar

Method: FOR THE DOUGH Put the flour, sugar, salt and yeast in the mixer, making sure the salt and yeast don’t come into contact. Start mixing, while you add the egg, water and milk. Knead the dough for about 6 minutes. Lightly dust a worktop with flour and tip the dough out. Roll the dough into a ball and place it in a clean, dry plastic bag in the fridge while you prepare the butter. Place the butter between 2 sheets of baking paper. Hit it with a rolling pin to flatten it into a rectangle. Take the dough out of the fridge and roll it out on the floured surface into a large rectangle. Place the flattened butter in the middle and fold the dough over it. Turn it, then roll the dough out to a large rectangle again. Fold in half again, then follow these folding and rolling steps twice more. Cover the dough with plastic wrap and return to the fridge for 1 hour. Once rested, roll out the dough and fold, turn and roll twice more. Return the dough to the fridge for 30 minutes. Remove from the fridge, roll out the

dough and fold again, twice, then leave the dough to rest in the fridge for at least 8 hours or overnight. For the filling Melt the butter in a small saucepan over a gentle heat just until it’s thick but not too runny. Add the sugar, cinnamon and icing sugar and mix it all together. Roll out the dough on a floured surface into a large rectangle and spread over the filling. Roll each side of the rectangle in to meet in the middle, then cut into 5cm thick slices. Place the cut slices on a lined baking tray with space in between and leave to prove for 2 hours, or until doubled in size. Preheat the oven to 200°C. Brush some beaten egg on top of each pastry and bake for 15-20 minutes. For the lemon drizzle Mix the lemon juice, lemon zest and icing sugar in a bowl to form a nice runny icing, then drizzle it over the baked pastries.

Recipe and image from Aimee’s Perfect Bakes by Aimee Twigger (Murdoch Books) $39.99 available now in all good bookstores and online

These are best eaten the same day, but will keep in an airtight container for 2 days.

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RECIPE

da t e , banana & h o ne y c ake _ with w hiske y i c ing // 54

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This is the ‘adult’ version of a rich and moist ca ke t h a t i s to o of te n re l e g a te d to c h i l d re n’s lunch boxes. If you feel so inclined, you can replace the butter and whiskey icing with a lemon and rum icing.

Serves 8 10 minutes preparation time 1 hour cooking 1 hour resting time

INGREDIENTS:

For the cake:

For the icing

• 120g soft fresh dates (Medjool if possible)

50g butter

• 300g very ripe bananas • 225g plain flour

200g icing sugar 1 teaspoon natural vanilla extract 30-50ml whiskey or bourbon

• 1 level teaspoon self-raising flour • 100g muscovado sugar (whole cane sugar) • 175g lightly salted butter, softened • 3 tablespoons honey • 2 eggs, beaten

Method: Preheat the oven to 160°C. Butter and flour a medium-sized loaf tin. Cut the dates into small pieces. Peel the bananas and mash them with a fork.

Recipe adapted from 100 Desserts to Die For by Trish Deseine, published by Murdoch Books, out now.

Combine the flours and muscovado sugar in a mixing bowl, then add the softened butter, honey and eggs. Beat for 2-3 minutes, until the mixture is quite uniform. Next, add the dates and mashed bananas. Mix together well. Pour the batter into the loaf tin and bake for

1 hour. Take the cake out of the oven and let it cool slightly while you make the icing. Melt the butter and pour it into a mixing bowl containing the icing sugar and vanilla extract. Beat everything together well before adding the whiskey, which will give the right consistency to the icing. Cover the cake with icing, without taking the cake out of its tin, then let it cool and absorb the icing. Serve the cake once it is cold and the icing is dry.

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MASTER CLASS

add some_ B ri g ht a nd b razen d ri p ca kes a re one of the hot tes t ba ki ng t r e n d s o f 2 016 , b u t d o n ' t y o u d a r e r e a c h f o r t h e c a n d y m e l t s a n d co m p o u n d ! We p a y Ch o co l a te A r t i s a n' s J e s s i ca Pe d e m o nt a vi s it to find out how colou ring white chocolate ga nache creates a ' wow ' factor that ta stes a s good a s it looks.

I M A G E S m u r r a y ha r r is

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MASTER CLASS

While white chocolate doesn't offer the stability of dark chocolate, it does present an entirely new range of possibilities. Not only can it be sweeter, lighter, creamier and fluffier than dark ganache, but it's also perfect for integrating fun flavours and colours – orange and raspberry just two of the possibilities. Yes, technically it's not chocolate. But despite not having the cocoa mass of milk chocolate or dark chocolate, Jess says she's encountered many clients over the years who are simply nuts for the white stuff – be it in individual moulds, in truffles or on cakes. She also brings it out when clients request a particularly colourful creation.

When you're leading with candy melts, you're not working with food anymore – it moves into the realm of edible craft.

"A lot of people these days are requesting really vibrant, multicoloured cakes; cakes covered in rainbow sprinkles and decked out with macarons," she says.

Of course, you can leave out the colour and still have a great orange- or raspberry- tasting ganche – but where's the fun in that?

"Drip cakes are a massive trend at the moment, and it's really opening people's eyes to what's possible with a cake.

"The colour is a really great addition. Australian customers are going gaga for bright colours, particularly in the vintage palates – the oranges, the candy pinks and the baby blues," Jess says.

"Sadly, a lot of people are still using nasty candy melts and compounds. Of course, I can see their purpose, but using them as the sole ingredient instead of chocolate just isn't the same. "When you're leading with candy melts, you're not working with food anymore – it moves into the realm of edible craft. Plus look at the amazing effect you can have with mostly real ingredients." Looking at Jess' buckets of coloured ganache, it's hard to believe she's only used a tiny bit of food additive. Because it's concentrated, a little bit goes a long way, meaning more importance can be placed on the real liqueurs, fruits and salt that give these ganache recipes their distinctive flavour profiles.

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"I used these two colours together for a client who wanted a retro sports-themed cake for a 21 st birthday party. Think Olivia Newton John in workout gear and you'll get the picture! "That's the great thing about designing your own colour; you can colour match all your different elements to the client's request. And the leftovers can be used on a range of different things. For example, I used up some blueberry purple hydrangea ganache I'd previously used on some macarons for this birthday cake. So make sure you hold on to your leftover ganache for a drip cake, macarons or anything else you want to add a pop of colour to."

o r ange gana c he INGREDIENTS • 350g thickened cream (35 per cent) • 700g white chocolate (buttons or finely chopped) – couverture • 3g sea salt crushed • 2 mandarins-finely zested

• A few drops of orange food colour (as needed) • 1 tbs orange liqueur • 2 tsp critic acid liquid (50 per cent) or to taste to bring back a touch of acidic kick

METHOD 1. Heat cream, mandarin zest and salt in a saucepan until you’ve reached a light simmer. 2. Place chocolate in a bowl. 3. When the cream is ready, pour it over the chocolate while using a strainer to catch the zest (discard the zest) and wait one minute for the heat of the cream to sink into the chocolate. 4. Gently stir with whisk or spatula until its smooth. Add colour and alcohol. 5. Pour into a container to set overnight.

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MASTER CLASS

mud c ake INGREDIENTS • 250g unsalted butter (Pepe Saya) • 200ml water • 400g white sugar • 250g dark chocolate – couverture • 150g plain flour • 150g self raising flour • 1/2 tsp bi carb soda • 65g cocoa powder (22-24 per cent) • 1 tsp mixed spice • 1/4 tsp sea salt • 1/4 cup grape seed oil • 4 free range eggs lightly beaten • 1/2 cup buttermilk (Pepe Saya) • seeds of 1 vanilla bean

me t h o d 1. Preheat oven to 130-140c; Grease 6 & 8 inch round cake pan or 10 inch round cake pan; line base and sides with baking paper. 2. Combine the butter, sugar, salt and water in a medium saucepan. Stir over low heat until smooth. Take saucepan off heat, add chocolate and whisk until chocolate has dissolved. 3. In a large bowl, whisk sifted flours, bi carb soda, cocoa and spice. Once blended add oil, eggs, buttermilk and vanilla. Mix until smooth.

Raspbe r r y gana c he INGREDIENTS • 350g thickened cream (35 per cent) • 700g white chocolate (buttons or finely chopped) – couverture • 3g sea salt crushed • 100g fresh or thawed frozen raspberries

METHOD 1. Heat cream, raspberry and salt in a saucepan, whisk to break up the fruit and bring to the boil. 2. Place chocolate in a bowl.

• A few drops of pink food colour (as needed)

3. When the cream is ready, pour it over the chocolate and wait one minute for the heat of the cream to sink into the chocolate.

• 1 tbs Framboise (or another raspberry alcohol)

4. Gently stir with whisk or spatula until it is smooth. Add colour and alcohol.

• 2 tsp critic acid liquid (50 per cent) or to taste to bring back a touch of acidic kick

5. Pour the mixture into a container to set overnight.

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4. Pour mixture into pan/s and bake for around 2 hours. Cool the cake in the pan on a wire rack before removing.

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H OT P RO D U CT S . H o spi t a l i t y essen t ia l s Reward Distribution has foil, cling wrap and non-stick baking paper ideal for the busy baking sector All are made using premium quality products and packaged in easy-todispense cardboard rolls. The Hospitality Essentials Range offers great value for money, and is an ideal choice for busy food service workers preparing, storing and cooking food. Established in 1988, Reward Distribution is Australia’s largest distributor of non-food hospitality and hygiene products. The brand has 11 capital city and regional distribution centres, as well as 13 stores across Australia, boasting more than 18,000 customers. With 65 direct sales representatives nationwide, as well as a web-based ordering system, Reward

Distribution offers flexible and reliable service for any type and size of business size. Reward Distribution also offers complete design and fit out solutions in-house through the Reward Projects Team. Contact Reward Distribution for more information.

H e r e c o mes t he s t o r y o f t he hu r r i c ane Established in 1954, Schwob’s Swiss Bakery Australia is one of Melbourne’s oldest premium bread bakers. With a reputation for producing outstanding artisan bread, the brand is capitalising on a major expansion in its core wholesale market, which includes supermarkets, the food service sector and independent retailers. To keep up with demand, Schwob’s has automated its packaging process by installing a PFM Hurricane Servo Flow-Wrapper. This is PFM’s most versatile machine and can achieve a maximum speed of 100 mechanical cycles per minute. It also allows for a changeover time of just three minutes. Contact Emrich Packaging Machinery to find out more.

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p r o du c t s t ha t l o o k as g o o d as t he y t as t e Introducing Anchor Food Professionals Cream Cheese, a deliciously mild cream cheese that’s ideal for a wide range of hot and cold applications. It blends beautifully and complements both sweet and savoury dishes. Anchor Cream Cheese meets customers’ desire for natural goodness and is highly versatile, perfect for applications across bakery and patisserie staples including cakes, tarts, plated desserts and icing. Speak to your Fonterra Foodservice or distributor representative to find out more.

t he r ea l B e l gian c h o c o l at e

K eep y o u r c o o l Artisan Food Equipment is a family owned and operated Australian company with more than 40 years’ experience behind it. Today, the trusted brand specialises in manufacturing, importing and the direct wholesale of refrigeration and food display equipment for bakery and general food services. A full display showroom is now available in Melbourne, and Artisan Food Equipment encourages its valued customers to meet the team in person. For more information about this existing development, or about the brand’s range, contact Artisan Food Equipment.

Belcolade is produced solely in Belgium following a long tradition of craftsmanship, quality and refinement. Made from carefully selected cocoa beans using production processes that have been perfected in time, Belcolade guarantees exquisite taste. The Selection range offers top-quality chocolates, while the Collection range gathers unique and specific chocolates from around the world and supplies them to bakers and pastry chefs in blocks, drops, chunks and grains. The Collection range also includes organic chocolate, as well as fair trade, rainforest alliance and UTZ certified chocolate.

Re l ish t he f l av o u r Iconic New Zealand condiments brand, F.Whitlock & Sons, has unveiled a range of premium quality condiments with gourmet flavours, including caramelised onion; peach, mango and apricot; beetroot and balsamic; and tomato and smoky chipotle. The range utilises real fruit and vegetables to provide a unique flavour profile that stands apart from other chutneys and condiments on the market. The products come in 2L containers with a wide mouth for easy access, along with an easygrip handle for greater pouring control. Contact the team at Cerebos Australia for more information.

Contact the importer and distributor of Belcolade, Apromo Trading, for more information.

S t a y ahead o f t he pa c k With nut pastes such as Nutella sweeping the food industry, bakers and pastry chefs are processing more hazelnuts, almonds, walnuts, peanuts, pistachios, pine nuts and sesame nuts than ever before. This is where the Robo Qbo system – a multi-functional cutter that reduces all production process in a single cycle – can produce fast and high quality results. Qbo is able to cook up to 120°C, as well as cool, concentrate, mix, cut and homogenise or pulverise any kind of food. It can even cook under pressure, reducing production time and preserving organoleptic values and natural colour of food. Contact Vanrooy for more information.

C o mbi o vens f o r t he ve r sa t i l e bake r The Eloma combi oven range offers a complete solution for baking and cooking. Proven to withstand the test of time, Eloma combi oven grow with your business, allowing you to create fine product regardless of your space. The Eloma was built with reliability and functionality in mind. Efficient and simple enough for all skill levels to operate, the Eloma gives every baking business the opportunity to master their craft. Contact GaP Solutions to find out more.

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IN THE REGIONS

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P Opping up in t he d ese r t //

Alice Springs is known for many culinar y treasures but, until not that long ago, breads and pastries weren't among them. This is the story of t wo mates who, in search of some good sourdough, decided enough was enough and set to work on their own artisan baking business.

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Before long-time friends Neil Rilatt and Caleb Evans put their heads together, the only places to buy bread were the local Coles and a couple of franchises. Sure, there were a few home bakers, but commercially, bread and pastries made the real way simply weren't around. After years of hard work and lot of community support, The Bakery Alice Springs was born in September 2014. Today, the team sells a range of sourdoughs, baguettes, gourmet pies, sausage rolls and French pastries. What makes this story particularly impressive is neither Neil nor Caleb â&#x20AC;&#x201C; nor their partners Mel Darr and Cass Howden â&#x20AC;&#x201C; had any formal training in baking. Relying on books and

YouTube tutorials, Caleb says it took two-and-a-half years of trial and error before they took their goods to market. Their journey into business may have been unconventional, but it was certainly successful. "The first day we opened we were sold out before 11am. On the second day we were sold out in 45 minutes," Caleb says. "We baked for 12 hours straight, went home, got changed and went back to the markets where our partners were setting up. There was a 50m line of customers and, we said to each other, 'this can't possibly be for us', but it was!" This carried on for months. Every week the pair would go back to work, doubling production and introducing new

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recipes. Still, the crowds came. To this day, The Bakery Alice Springs sells out every time it sets up shop. "We didn't get paid for the first three months and we were doing 80-90-hour weeks. I remember one day I worked for 27 hours, left the bakery, slept for four hours and then went back and did it all again. It was insane," Caleb says. With no fixed retail space, the goods are spread around the Alice throughout the week. Every second Sunday, the bakery holds a stall at the Todd Mall Markets, selling breads and the brand's famous jam doughnuts. Delivered directly from what Caleb terms "the bakery HQ", the product is sold fresh and warm – just how it should be. The team also pops-up at The Residency each Wednesday and Friday morning, and at the local community radio station every Saturday morning. "The business expanded in a really organic way. Word spread throughout town and, as we got more time and more energy to try different things, we expanded the operation," Caleb says. "We've also picked up more equipment as we've gone along, which has really helped speed up production. When we started, we just had an oven and a mixer, so everything was done by hand, the hard way. "Now we have some dividers, a bigger mixer and a second oven, and we can run a pretty tight ship." On any given day, Caleb and the gang will bake a plain sourdough and a multigrain, along with a specialty sourdough. One day a week, they'll try out a flavoured sourdough or a fruit sourdough, such as date and walnut, or roasted garlic with parmesan. Ingredients are often based on the season, meaning there are a lot of pear and fennel sourdoughs, and

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oatmeal and stout sourdoughs being baked at the moment. In production for 18 hours, the flavours are well-developed, and the bread is noticeably sour. Along with a range of white breads, including the popular rosemary sea salt ciabatta, the team pump out a series of pastries every week. Doughnuts and pain au chocolat are staples, but the rest of the menu really depends on whatever the guys feel like making. "We are really lucky we have a close relationship with our customers, so we know what they are into. For example, cruffins are still massively popular, and we can't keep up with demand for the pies – literally, we can't make enough to not sell out," Caleb says. "Having said that, we do have to think about the logistics of the pies in a pop-up. We transport them hot, which means we have to put up and pull down a pie warmer every day. But we do this because we want them to be baked fresh. We would never serve frozen pies." It's this commitment to quality artisan bread – a refusal to cut corners – that gives the brand so much integrity. After all, this was why the boys quit their day jobs and took up baking in the first place. “When we started, everyone from the bigger cities kept saying, ‘you can’t survive without a home base, without a bricks-and-mortar shop where people can go and get their bread'," Caleb says. “But they couldn’t be more wrong. We bake what we love, the way we love, and demand couldn’t be stronger. There’s a different way to do business out in the Alice; it’s all about pushing boundaries and cementing yourself in the local community and being by the people, for the people.” When you look at it like that, Alice Springs sounds like a pretty good place to be.

When we first started, everyone from the bigger cities kept saying, 'you cant survive without a home base, without a bricks-andmortar-type shop...

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SWEET S TR E E T RETURNS TO S Y D N E Y Sweet Street is not your average food festival. Held at Sydney’s Shangri-La Hotel, the annual party is a wild mix of awardwinning taste makers, party beats and, of course, lots and lots of dessert. images

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Led by the Shangri-La's executive pastry chef Anna Polyviou, the decadent evening is a fun, dynamic way to celebrate Sydney’s burgeoning sweet scene. Along with the who’s who of pastry, including BlackStar Pasty, Doughnut Time, MakMak Macarons and Bearded Bakers (pictured), the event also celebrated gelato (N2 Extreme Gelato), and savoury (Thievery and Butter) vendors to help balance the palate. The hotel’s Grand Ballroom transformed into a vibrant street-style festival complete with graffiti artists, break dancers, drummers, skaters and a DJ. The kids playground, a new addition to the 2016 line-up, was also a major drawcard for families, with games and treats for children, along with a 10-year-old DJ, an 11-year-old electric drummer and a four-year-old graffiti artist. “Sweet Street is all about collaboration and bringing my friends together to create an epic event where people have fun, eat a lot of dessert and meet sweet creators,” Anna said. While the truffle soft serve and chocolate baklava is over for this year, Anna and the gang will be back next year for another sugar-loaded installment of Sweet Street.

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AS MANY READERS WILL BE AWARE, TWO BIG NAMES IN THE AUSTRALIAN BAKING INDUSTRY HAVE BATTLED CANCER IN THE PAST FEW YEARS. TO BOOST AWARENESS AND TO RAISE FUNDS TO HELP FIND A CURE, UNCLE BOBS BAKERY OWNER BRETT NOY AND EPICURE EXECUTIVE PASTRY CHEF DENIZ KARACA ARE DOING THEIR BIT FOR THE CANCER COUNCIL.

L-R: Som Sayasane, PopStic Ice Cream; Michael Huber, Ganache; Kirsten Tibballs, Savour Chocolate and Patisserie School, Deniz Karaca, Cuvée Chocolate; and Tim Clark, Cacao Fine Chocolates

Raise s o me d o ugh

I ndu l ging f o r a c ause

This September, Brett Noy and the Uncle Bobs Bakery team are taking part in the Mystery Box Rally, a five-day event departing Adelaide to an unknown location in cars of questionably quality.

Epicure executive pastry chef and owner of Cuvée Chocolate for Wine Deniz Karaca hosted Melbourne’s Biggest Morning Tea in June, fundraising more than $10,000 for the Cancer Council.

Brett was diagnosed with prostrate cancer in 2013, and said a vigilant doctor and early diagnosis saved his life.

Some of Australia’s top chefs and pastry chefs donated to the event at the Melbourne Cricket Ground, where 180 guests were treated to an array of sweet and savoury foods along with live music.

“Being able to do this event with my best mate Kev, spend time around others that have been affected in so many different ways by cancer, and come together with a common goal to try and find a cure is a truly amazing opportunity,” Brett said. “Team ‘Special K and Toast’ need your support, so please consider sponsoring our team, or donating – anything you can give, every dollar will help this great cause.”

“Thank you to everyone who supported this year’s Melbourne’s Biggest Morning Tea! It was great to see such unconditional support for such a great cause; I feel very blessed to have you all in my life,” Deniz said.

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To donate online, head to: mysterybox2016.everydayhero.com/au/special-k-and-toast.

Deniz, who was diagnosed with Lymphoma in 2015, gave a passionate speech thanking sponsors for their generosity and spoke about the work of the Cancer Council, which supported him throughout his illness.

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SMARTER WAYS TO PRODUCE FOOD Not that long ago, the idea of a robot helping out in the kitchen was the stuff of sci-fi movies. But after a handful of them set up shop at the inaugural FoodTech Queenland, it’s clear they are set to become a practical and affordable element of any busy food business. From automated production machinery to point of sale systems, technology has become an integral part of the food industry, and strong interest from the baking sector suggests there’s plenty of innovation on the horizon. Hosted by Diversified Communications, the organisers behind Find Food Australia and a swag of other food industry events, the three-day event was specifically created to support the state’s strong food manufacturing industry – and more than 3000 visitors turned out to see what was on offer.

The use of robots and how their impact will affect the industry was a popular talking point on the show floor. Dual arm robot YuMi, from HMPS and ABB Group, astounded visitors with its ability to solve a Rubik's cube unaided, demonstrating its autonomous capabilities and ability to repeat tasks without error or boredom.

industry, with exhibitors showcasing a range of protective clothing from non-slip shoes to specialised blades. And, with utility bills soaring, it wasn’t a surprise energy efficient technology was also a trend, backed up by clean and green solutions to reducing wastage.

Meanwhile, Wiley’s Brett Wiskar used the company’s new Kuka robot to discuss how the use of technology, along with data and innovation, can feed hungry markets and the growing demand for food and drink.

The show wasn’t all about high-tech solutions. A series of seminars ran for the duration of the event, discussing everything from the importance of pH for flavour and texture, ingredients to watch, food safety program validation, and the impact of listeria on the industry.

Food safety was also a key issue for the

Product storage and dispensing

made easy

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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 BAKING BUSINESS

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FROM SOIL TO SUPERMARKET Knowledge about grain is becoming an increasingly important part of the baking industry, which is why the Australasian Grain Science Association (AGSA) is encouraging the wider food community to come together for its annual conference. The 66th Australian Grain Science Conference will bring together scientific and technical experts to discuss key issues affecting grain including climate change, emerging technologies, grains for health, special grains, and agronomy. The event will run from September 14-16 in Tamworth. Check out the AGSA conference for more information.

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GET THE ROYAL TREATMENT The best chocolatiers and pastry chefs across the country are about to be locked in battle throughout two days of intense competition. See the displays of creativity, artistry and skills for yourself at the Callebaut Sydney Royal Chocolate Show. While honouring the best of tradition, the show continually evolves to reflect industry trends. To recognise the best of the best, winners will be awarded across several traditional and on-trend categories including chocolate blocks, individual chocolates, truffles, chilli chocolates and handcrafted showpieces.

Entries will be assessed by an expert panel of chocolate producers, including chief judge of chocolate since 2012, Jodie Van Der Velden, owner of Josophan's Fine Chocolates. Judging will take place on August 23-24. Visit the Royal Agricultural Society of New South Wales website for more information.

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EXCELLENCE IN BAKING UPDATE IT'S BEEN A BUSY FEW MONTHS FOR THE BAKING ASSOCIATION OF AUSTRALIA EVENTS TEAM, WITH REGIONAL SHOWS TAKING PLACE ACROSS THE COUNTRY. Port Macquarie Baking Show The coveted Perpetual Trophy was claimed for the second year in a row by Dean McCudden from Bakers Delight Nowra. Bels Bakery kept its reputation as being a fierce competitor, taking out several categories including Champion Cake/Pastry of the show. South Australian Baking Show

Wollongong Baking Show The Wollongong Baking Show lived up to its reputation as usual, with record entries in the cake and pastry category, including the novelty cake section. Congratulations to Bakers Delight Bowral for winning the Craftsmen Perpetual Trophy. Champion Cake of the Show went to Paul Delaney from Delaneys Cakes, while Mikayla Brightling won Most Successful Cake Exhibitor.

Top: Port Macquarie Baking Show Perpetual Trophy winner Bakers Delight Nowra Bottom: Port Macquarie Champion Cake/ Pastry winner Bels Bakery

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Competition veteran Nick Davey from Orange Spot won the Perpetual Trophy, with Champion Loaf of the Show going to Boulangerie 113. Michael Ogstan from Baker

Bears Bakery took home the Champion Cake/Pastry award.

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F I N E F OO D . Australia’s biggest food event is back, and it’s shaping up to be bigger and better than ever for the baking industry. Fine Food Australia is set to return to the nation’s food capital, taking over the Melbourne Convention Centre from September 1215. This will be the show’s biggest footprint to date, with a veritable smorgasbord of new exhibitors and features to whet the appetite of visitors and exhibitors alike. Sure to brew excitement, the new Roasters Lane will be a mustattend zone for businesses that respect a good cuppa. Dedicated to tea and coffee, the Roasters Lane will cover all aspects of leaf and bean from tea master classes to coffee tastings, and expert seminars are scheduled to discuss trends and industry predictions. Over at the Bulla Pastry Stage, acclaimed pastry chefs will host a series of informative and practical presentations. Jessica Pedemont (Chocolate Artisan) will showcase her on-trend matcha bon bons, and also discuss the future of ganache, while Epicure and Cuvée Chocolate’s Deniz Karaca will look at both classic and modern interpretations on chocolate desserts. Burch and Purchese Sweet Studio’s Darren Purchese is booked in to demonstrate his explosive raspberry tubes, raspberry wheels, and fudge, while Liz Bawden (Bakes Eleven) and Brett Noy (Uncle Bobs Bakery) will cover consumer eating trends, including gluten-free food. The line up of experts for the 2016 MYOB Talking Food Stage already includes Laura Neville, owner of artisan food hub The Wandering Chefs, and Profitable Hospitality CEO Ken Burgin, who will shed some light on attracting and retaining the right staff. Baking Business will also be back on the stage to discuss one of the most topical issues

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affecting baking businesses: training. The Baking Business team will be joined by industry veterans Brett Noy and Dean Tildon – both members of the Australian Baking team – to ask the controversial question: ‘is the future of artisan baking in good hands?’. In addition to keeping the industry ahead of national and international trends, performance excellence will again be a key feature of the show. Now in its 27th year, the Official Great Aussie Pie and Sausage Roll Competition is the biggest nationally recognised event of its kind in Australia, and is highly regarded by the baking industry. Ten categories of pies will be appraised including poultry, game, seafood, vegetarian, gluten-free, breakfast and apple, with sausage rolls added to the mix for the first time in 2014. Don’t forget the nail-biting action at Bake Skills Australia. Throughout the show, apprentice bakers from each state will compete in a live bakery challenge across different product categories including specialty and artisan breads, baguettes, pretzels, croissants, pastries, macarons, gourmet pies and centerpieces made from bread and chocolate. Also honouring some of the hardest working people in the industry, the annual Women in Foodservice Charity Event will take place on Wednesday, September 14, marking the third year of what has become a must-attend breakout event and networking opportunity.

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Fine Food Australia Monday, September 12: 10am-8pm Tuesday, September 13: 10am-5pm Wednesday, September 14: 10am-5pm Thursday, September 15: 10am-4pm

Melbourne Convention & Exhibition Centre Register online for free entry and save the $30 door charge: finefoodaustralia.com.au

d o y o u have t he B es t N e w bake r y P r o du c t ? Have you created a new product to make baking easier, faster and more cost effective? Are you proud of how your design can take the bakery and patisserie items to the next level? Do you want to tell the world about your clean and green creation? If your product was released to the Australian market in the past 12 months, and is specifically designed for bakery production, enter in Fine Food Australia’s Best New Bakery Product Award, proudly hosted by Baking Business. Email baking@tmpc.com.au or call 07 3866 0000 for more information.

Pie makers get ready to kick goals There’s a fun new pie competition launching at this year’s Fine Food Australia, and all bakers are able to get in on the action. From the team that established the Official Great Aussie Pie Competition, the Official Great Aussie Footy Pie Competition is putting the call out for beef mince footyshaped pies with flair. Set to coincide with the championship end of the AFL season, there’s no better place than Melbourne to launch this competition, which Australian Pie Council national manager Danielle Lindsay said is all about creativity and originality. “We’re expecting pies decked out with team colours, and some over-the-top designs,” Danielle said.

“As long the pie itself is edible, oval in shape and made from traditional beef mince, we’ll judge it!” And, as all footy fanatics know, the pie should fit into the palm of the hand and be firm and stable when hot, so it doesn’t end up on someone’s shirt. The winner will receive a Robot Coupe Commercial five-litre bowl planetary mixer worth more than $1000. For more information, email Danielle on dani@greataussiepiecomp.com.au.

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FRITSCH

Gluten-free bread just keeps getting better When new and innovative ingredients are made available to the foodservice market, it challenges the way industry thinks about food; it gets the creative juices flowing! Sam Barak, owner and gluten-free product development specialist at Well & Good, is always talking about continuous improvement. He has the clout to push glutenfree boundaries and set the bar even higher.

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The Well & Good team is excited to showcase its new, fully baked and frozen line of glutenand dairy-free ready-made rolls, baguettes and ciabatta at this year’s Fine Food Australia. Available exclusively to the foodservice industry from PFD foodservices, Well & Good’s authentic-tasting bread has a light crust, a soft centre and a uniform tender crumb. Fully baked products are suitable for hotels, cafés and restaurants.

FEATURES: n 10” DISPLAY TOUCH SCREEN n AUTOMATIC FLOUR DUSTER n 03-50mm ROLLAR GAP n STAINLESS STEEL CONSTRUCTION

SEE US AT THE FINE FOODS SHOW

Samples and information will be available at the Well & Good stand at Fine Food Australia (#HN42).

STAND H042

W & P Reedy WE HAVE MOVED TO MACKIES BUILDING

112-116 Canterbury Rd, Bankstown, 2200 Visit www.wpreedy.com.au

to see the FRITSCH range of products

02 9533 9522

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FINE FOODS

Release your creative genius Boasting proven efficiency and reliability, BakerTop MIND.Maps is the new line of professional ovens that break down the barriers between what you could make and what you do make. Investing in innovation means seeing every day challenges in a whole new light, from giving value to every single gesture to the simplification of the entire production process. This means maximum performance, freedom, ease-of-use and savings. BakerTop MIND.Maps One and

BakerTop MIND.Maps Plus models stand for complete control of the baking process and maximum creative freedom. With UNOX patented MIND.Maps technology, your hand is free to design the curves of temperature, humidity and air speed on a visual language display. Today, you can truly invent your own baking process and draw it second by second. Add a touch of brilliance to your baking. Visit the UNOX stand at Fine Food Australia to find out more.

Mackies is known for uncompromising quality, value for money, TeflonÂŽ Coatings, HACCP Certificates and Product Innovation.

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Mackies is proudly Australian supplying globally accepted products to the baking industry.

Sydney Australia (02) 9708 2177 Brisbane Australia (07) 5504 7720 Melbourne Australia 0417 236 838

Teflo Baking n Tray email: sales@mackies.com.au web: www.mackies.com.au BAKING BUSINESS

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Built to stand the test of time Bear planetary mixers are widely acknowledged as one of the premium planetary mixers available in the world; a reputation that has stayed strong throughout the brand’s 100 years of manufacturing history.

platforms, and in places where ergonomics are

Today’s generation of Bear mixers are the result of solid Danish quality with a design based on user requirements. The Bear mixer range comes in several sizes, from a 5L Teddy mixer through to a 200L high-capacity mixer. This means Bear mixers can be used by a large cross section of the hospitality market, from small food preparation kitchens through to industrial or wholesale bakeries. There are also versions specially developed for pizza production, for use on ships and drilling

right equipment for your bakery, using knowledge

a priority. At Moffat, the team of industry trained sales consultants are on-hand to help you select the that only comes from many years of extensive industry experience. Moffat also provides full service backup and support, 24 hours a day, seven days a week, nation-wide. Visit the Moffat team at Fine Food on stands #HK37 and #HH14 to check out the latest machines on display from Bear. Or, contact your local sales, spare parts or service representative to find out more.

S tay o n - t r end With more than 60 years of experience developing the finest collection of gourmet food products available in Australia, F.Mayer Imports thrives as a market leader. Through effective partnerships and primary relationships with key decision makers in the restaurant and dessert market, F.Mayer is constantly updating its product range to keep abreast of the food industry’s everchanging palate The team is proud to introduce a few of its new premium brands on the market, including Ravifruit Fruit Purees, Sosa Ingredients, and Perrier sparkling water, along with its staple brand leader Cacao Barry. Whether you’re after couverture chocolate products or innovative additions for modern gastronomy, F.Mayer Imports can offer a solution. Visit the team at stand #HP37 at Fine Food Australia.

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Convenience when you need it

G o agains t t he g r ain

Australian Bakels is synonymous with the baking industry, offering specialised bakery and food ingredients across Australia and around the world.

Join Wholegrain Milling at Fine Food Australia, the largest food trade show in the Southern Hemisphere.

By thinking globally and working locally, Bakels uses the finest raw materials to provide ingredients for inspiration.

Wholegrain Milling is a familyowned business that, for more than 30 years, has specialised in the production of a wide range of superior organic flours and grain products. The brand’s grain is grown, stored and milled with no chemical residue using state-of-the-art stone mill and roller mill technologies by highly skilled and experienced milling technicians. Sourcing the best organic grains available, which are obtained from farms throughout the heart of Australia's prime hard grain belt, Wholegrain Milling has high standards. Importantly, its products also meet the rigorous demands of organic certification organisations including Australian Certified Organic, National Association for Sustainable Agriculture Australia, Biological Farmers Association of Australia and BioDynamic Research Institute. In collaboration with Australia’s leading authorities on organic agriculture, the brand also offers a full range of

certified sustainably grown products, which complement its certified organic grains and flours. These genuine, certified sustainable products have been manufactured maintaining the highest level of health and nutritional values, produced through agricultural systems that enhance soil health and biodiversity. Without the environmental- or health-depleting side effects of conventionally grown produce, it’s no surprise Wholegrain Milling products are endorsed by a commitment to sustainability and longevity. Wholegrain Milling offers customised and traceable products, produced through organic, biodynamic and sustainable agricultural practices, and access to a vast network of Australia-wide producers that will ensure year-round product availability. Visit the team at Fine Food Australia to find out more.

Realising there is a definite need for more convenient pack sizes within the baking industry, Bakels has now introduced smaller sizes to suit more cake decorators than ever before. Bakels Mud Cake Mix, Bakels Cream Cake Muffin Mix, and Bakels Red Velvet Cake Mix come in 6x1kg and 3x4kg packs. Offering popular flavour profiles, these versatile mixes can be used for bar and round cakes, cupcakes, slices and muffins. Complete the indulgence with Bakels’ range of Pettinice RTR Icing, or Bakels’ new Butter Cream, which is available in 2kg pails. The brand now hopes to extend these convenient sizes to more products within the Bakels stable – watch this space. For more information, visit the Bakels team at Fine Food Australia (stand HK41).

S peed up t he f l o w Increase your sales speed by allowing multiple staff to use the one touch screen at the same time. Any bakery wanting to improve sales processing speed and customer service should head over to stand #019 at Fine Food Australia to catch up with the lads at PBSA point of sale. Their knowledge of bakery point of sale and unique software workflow enables multiple staff to use the one touch screen terminal at the same time. This can make a big difference to the speed in which your customers are served, and helps you scale for peak periods. The system is fast, and easy to use, meaning new staff can be trained in minutes. Beyond sales, the system allows bakery managers to track stock and implement different levels of recipe- and production-based stock management. Drop in and talk the PBSA team at Fine Food Australia to find out more.

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One hund r ed pizzas in an h o u r Diamante is a unique pizza oven designed to provide busy bakers with constant heat maintenance, energy savings and high pizza production. Thanks to the wide thickness of the thermal isolation, the heat mass is distributed in a uniform way inside the baking room, maintaining a constant temperature and inducing exceptional power savings. Compared to a traditional electric oven, daily energy consumption is decreased by about 25-30kW. This averages out to energy savings of around 30c/kW. To put this into perspective, that’s a saving of up to $2700 a year.

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The oven’s protective glass opens and closes automatically, managed by a push button placed on the link side of the oven – making the operator’s job easier and safer.

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The electric oven joins two key characteristics: high quality and a wood-burning oven aesthetic. Beyond the two proposed versions, stones and brick, clients are welcome to customise their own covering to match their business needs. With increased production, you could easily make up to 100 pizzas an hour, managing every step of the automatic process from a central control system. For more information on this oven, visit esteemed Italian pizza master Alessandro Negrini at Fine Food Australia, at the ABP Atlas stand, or contact the company. The team will also be demonstrating baking with an integrated loader on a stone deck oven at Fine Food Australia. Visit stand #HK34 to find out more.

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FINE FOODS

Invest in the best Mackies is Australia’s most experienced designer and manufacturer of commercial baking pans and ancillary equipment.

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Mackies pans and trays are manufactured for maximum strength, high levels of accuracy and long life. The brand’s comprehensive range of stock items includes pan sets and covers, roll and bun trays, cooling racks and display stands. The team can custom design bakeware equipment for special requirements, giving you flexibility in the choice of size, shape and material, along with a huge range of features. Hundreds of shapes and sizes are available. Millions of bread products have been backed in Mackies pans not only in Australia, but also all around the world. Visit the Mackies team at Fine Food Australia for more information.

Established in 1976, Imports of France will be celebrating its 40th birthday at Fine Food Australia. To celebrate, the team will be offering visitors to its stand birthday specials on several products. Visitors to the stand will also be able to taste exceptional plantation chocolates from the Michel Cluizel range, along with unique chocolate cups, chocolate decorations and a new collection of retail offerings. Samples of frozen fruit purees from Sicoly will also be on offer, along with a selection of new IQF fruits including whole peeled chestnuts,

t r ay s yo u can r e ly o n Confoil has launched a range of pulp cake board platters. Manufactured from sturdy sugarcane pulp, the trays are available in four sizes, making them suitable for a range of uses from cake boards to sturdy catering trays for sandwiches and hor d'oeuvres. The trays are ideal for sampling or serving, and the ergonomic ‘thumb imprint’ on the cake trays also make them ideal for displaying and retrieving from display cabinets with one hand. The range includes a small square tabbed tray ideal for single serves and sampling, and a rectangle tray perfect for sandwiches, sliders and cake logs. Sourced from virgin sugarcane pulp,

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the trays are compostable, recyclable and, if needed, can be frozen to -40°C. They can also be microwaved. Strong levels of interest in the market from bakeries, cafés and caterers indicate the growing trend for more environmentally friendly packaging products. Confoil marketing and retail manager Stephen Flaherty said company is committed to providing packaging that addresses the push from consumers for more eco-friendly products, as well as being functional and cost effective. For more information, visit the Confoil team at Fine Food Australia.

mango cubes and apricot halves. New to Imports of France, from the innovative Tradissimo Company, are unique freeze dried fruits such as fig pieces, caramelised apple pieces and numerous vegetable powders including an extensive assortment of molecular and texturising ingredients. You will also be able to discover a wide range of pectin, stabilisers, emulsifiers and gelling agents from the renowned and long established company Louis Francois. Visit the Imports of France stand (#HJ49) at Fine Food Australia to find out more.

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B r eak t he m o u l d Panibois has a solution to help bakers streamline their production process: one mould for baking through to serving. Just how far can one Panibois mould take you? These versatile moulds are made from peeled poplar wood, ensuring they can withstand temperatures from -40°C to 240°C, making them freezer-, microwave- and oven-safe. The large variety of shapes and sizes available means there’s a mould for any baking need. Whether your focus is bread, cakes, slices, pies, crumbles, tarts or bakes, there is a mould for your business. With natural wood tones, these moulds are also a stylish way to present your products when they are at their best – straight from the oven. The ability to

cook, display and serve from one dish also means there’s less washing up. But it’s not only time and energy you’ll be saving; these wooden moulds are also great for the environment. Made from 100 per cent biodegradable wood, Panibois moulds are the perfect choice for conscientious bakers and consumers. The wooden surface of the moulds can also be easily customised to feature your brand, making it a simple and effective way to spread the word about your business. Whether you need to bake, freeze, microwave or serve, Panibois offers a stylish and practical solution. To find out more about Panibois moulds, visit Reward Distribution at Fine Food Australia at stand HG8.

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FINE FOODS

G e t yo u r ma r gin bac k During this year’s Fine Food exhibition, W & P Reedy will be again showing the latest machinery available to the baking industry. The brand’s latest agency, Fritsch, will be launched at the show. Fritsch manufactures world-renowned pastry machines from bench sheeters up to fully industrial lines. Fritsch pastry machines allow the smallest to the largest industrial pastry producers to automate and reduce their labour costs. From bench sheeters right up to fully automatic industrial pastry lines, Fritsch has a solution. While at the show, W & P Reedy will also exhibit the Sinmag deck oven, bun divider and retarder prover. Sinmag machinery has been supplied by W & P Reedy into the Australian market for the past 30 years and has a great reputation throughout the bakery industry. Sinmag manufactures all machinery for bakery

and patisserie at an economical price. The Ferneto planetary mixer will also be on display. Ferneto is a Portuguese manufacturer of high quality machinery for the bakery industry. The brand produces a range of machines from spiral and planetary mixers, moulders and removable head bun dividers, through to dough presses and extruders. The W & P Reedy team will also be on hand to discuss the Mimac automatic biscuit machine, capable of depositing cake, muffins, sponge sheets, choux pastry and, of course, piped and wire cut biscuits. If you would like to receive any information on the equipment exhibited at the Fine Food Australia, get in touch with the team, or drop in at the W & P Reedy stand while you’re at the show.

Creativity made easy At this year’s Fine Food Australia, Direct Bakery & Catering Equipment (DBCE) will proudly present a number of new products including Silikomart silicon moulds and Oneway patented piping bags. Italian manufactured, Silikomart silicon moulds provide versatility in production. The moulds are dishwasher-friendly, can withstand heat in the oven up to 230⁰C, and are suitable for refrigerators and blast chillers with temperatures as low as -60⁰C. Available in two tray sizes, 175x300mm and 600x400mm, the silicon moulds are perfect for Gastronorm or Euronorm baking trays and ovens. Mould shapes include traditional muffins, madeleines and tartlets, along

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with more creative shapes such as spheres, pyramids and hearts. These versatile moulds can be used for all sorts of products from cakes through to ice creams, jellies and mousse. DBCE’s innovative Oneway disposable piping bags have an extremely flexible yet firmgrip ensuring users can continue to achieve clean, precise results even after hours of repetitive use. The product is available in commercial rolls of 100 bags per roll or retail packs of 10 in various sizes. The newly released Sweetliner piping bag for fine decorating and calligraphy-style writing is an exciting addition to this range.

DBCE also offers a vast range of Euronorm and Gastronorm baking trays, pie trays, stainless steel racks, custom made benches and stainless steel products, along with many other bakeware accessories. Visit DBCE at stand HK49 at Fine Food Australia for a free sample of the new Oneway disposable piping bags or for more information about your commercial bakery needs.

Gelato that is truly delizioso Oppenheimer has been importing quality gelato ingredients into the Australian market since 1994. Since that time, the company has trained more artisan gelato makers than any other business in the country.

OUR PIZZA OVENS & equipment WILL BE IN THE SPOTLIGHT AT THE SHOW See pizza chef, egrini Alessandro N lo”, io “Maestro Pizza za iz p doing live stand baking on our od Fo ne Fi at #HK34 Australia

The brand not only has a reputation for supplying the finest ingredients from Comprital, Milan, but for also offering a high level of service, training and support unequalled by its competitors.

“Artisan gelato makers using our products have taken gold medals and blue ribbons at Royal Show competitions and dairy industry competitions across Australia,” Oppenheimer national manager gelato Peter Sutton said. “Oppenheimer and Comprital were proud to sponsor Australia’s team at the 2016 Gelato World Cup in Rimini, Italy. Our team placed third in the world, and was the first Australian team to achieve a podium finish in any European-based, worldwide culinary event.”

New personalised electric pizza deck oven • Reliable and quick. • Heat constant maintenance • Energetic saving • Characteristic brick/stone design (4 styles) • High production of pizzas • Simple operation for ease of use SC00041AE

Oppenheimer’s team of experts cover Australia and New Zealand, providing advice on all start-up requirements and working with the most reputable equipment suppliers in the country. Because the brand doesn’t sell equipment, the team is in a great position to advise clients on the best products to achieve their unique goals.

Also demonstrating baking with an integrated load er on a stone deck oven

Visitors to the Oppenheimer stand will be able to taste gelato created by Donato Toce, the esteemed gelato maker who won the ‘mystery box’ section of the 2016 Gelato World Cup, and meet team captain Martino Piccolo. “If you have the passion to make great gelato, we would love to make your dreams come true. Please call in and meet our team,” Peter said.

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c o ming up AUG-oct//

CALLEBAUT SYDNEY ROYAL CHOCOLATE SHOW

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August 23-24 Sydney Showground, Sydney Olympic Park

October 16-20 Paris Nord Villepinte, Paris

SMOOTH FESTIVAL OF CHOCOLATE Incorporating the Callebaut Young Inspirer for 2016 September 10-11 The Rocks, Sydney

FINE FOOD AUSTRALIA Incorporating Best New Bakery Product Award, Bake Skills Australia, Official Great Aussie Pie and Sausage Roll Competition, and Official Great Aussie Footy Pie Competition September 12-15 Melbourne Convention & Exhibition Centre

CAKE BAKE & SWEETS SHOW October 23-25 Melbourne Convention & Exhibition Centre

AUSTRALIAN SOCIETY OF BAKING (ASB) ANNUAL CONFERENCE Incorporating the announcement of the winners of the Arthur E Denison award and the Sydney J Packham OAM Medal, and the the ASB Chairman's Gala Dinner October 26 Bayview Eden Hotel, Melbourne

66TH AUSTRALASIAN GRAIN SCIENCE CONFERENCE

BRISBANE GOOD FOOD AND WINE SHOW

September 14-16 Quality Hotel Powerhouse, Tamworth, New South Wales

October 28-30 Brisbane Convention & Exhibition Centre

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