Attendees at the Southern Cross Baking Group’s Australian Baking Team Masterclass discovered a range of unique decorative breads in November. 

SCBG president and Team Bakery Australia captain Brett Noy taught both home bakers and seasoned professionals how to design and bake couronne, plait, flip flop and tobacco pouches.

Brett showed the attendees how to make, mould and bake the decorative breads produced for the World Cup qualifiers in China earlier this year.

The class was the third installment in the SCBG’s Masterclass series, which also included an Introduction to Baking with Preferments, Trevor Sims’ Viennese Pastry Class and Nick Daveys’ Award Winning Pasties.

Non-baker Greg Clarke attended all four sessions and said the experience had been “outstanding”.

“I continue to be amazed at the professionalism and total commitment to the industry these presenters display,” Greg said.

“Their willingness to impart years of baking experience to further the industry is a credit to each and the overall aim of the Southern Cross Baking Group.”

The SCBG is a not-for-profit organisation aiming to increase industry communication, skills, and knowledge through support, training and assistance to all areas of baking.