HELLO SAILOR
TIM DUNN PART OWNER/BAKER – URBAN GRAIN
T
ell us what a typical day at Urban Grain Bakery looks like? I always start the day in the afternoon where I begin with croissant production where I roll our butter into the croissant dough. It then continues with bread and pastry production for our business and retail customers the following day. Then we get onto sourdough production, which will then sit and ferment overnight and will only get baked the following day.
EASTER EDITION HELLO COTTONTAIL MARTINI Whipped Vanilla Vodka, Coconut Infused Rum, Coconut Cream, Pineapple Juice reduction topped with Easter egg shavings BUNNY POWER MARGIE Reposado Tequila, Bitter Orange Liqueur, Spiced Ginger Syrup, Orange & Carrot Juice reduction, Salted Rim and a Dutch Carrot
Urban Grain has the most delicious savoury and sweet options, where do you get your ideas from? Dan Lepard from Baker and Spice as well as Nancy Silverton from La Brea Bakery. What is your favourite to make and what do your customers love the most?
Definitely croissants. It reminds me of working in London where I first started learning the craft. And they’re our customers’ favourite too, along with our almond croissants. What would you say makes Urban Grain not your normal everyday bakery? The quality of the ingredients we use. The flour first and foremost. We have recently changed over to using Organic Flour, still supplied by Wholegrain Milling in Gunnedah. It’s stoneground flour making our products more wholesome. When you aren’t cooking up a storm in the bakery what can we find you doing? Riding my motorbike up to Gingers Creek and doing a few laps up there! I also love to have breakfast at Coast and The Hill as well as Bonny Hills Garden Cafe, just some my many favourites.
0423 545 258 info@urbangrainbakery.com.au 7 Peachtree Walk Arcade (Hay St) GREATER PORT MACQUARIE
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