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Places

Baker in the Rye: The Science of Bread

What happens when a physicist and an engineer combine forces to make bread? Baking Business chats to Melbourne-based Michael Rakov from Baker in the Rye to find...

People

Five Minutes with: Ryan Collins, Recycling Programs Manager, Planet Ark

Five Minutes with: Ryan Collins, Recycling Programs Manager, Planet Ark We spent five minutes with Planet Ark’s Ryan Collins to ask how the bans on lightweight single-use...

Supplier

Murray View Organics: Dried Fruit

Nestled in the shade of red gums and overlooking the Murray River is a 15-hectare farm producing fresh and dried fruit products. We spoke to second-generation farmer...

Places

Baked Uprising: She built it and they came

Baked Uprising: She built it and they came Alice Lees decided to open a bakery from which she could distribute products to cafes around Newcastle. Only thing...

Places

The Bread Roll Shop: The happiest bakery

The Bread Roll Shop: The happiest bakery There’s a little bakery in Ormond that’s doing big things. Two generations of Whitty family are mixing together old-school values...

Places

Mocka Pies: Pies from the north

When you turn off the sugarcane- and rainforest-lined highway into Port Douglas, the first thing you notice is a road sign, signalling your arrival at the town...

Places

Cygnet Woodfired Bakehouse: Unplugged and on fire

Tassie baker Cameron Mckenzie had a simple dream of opening an unplugged bakery. With dough mixed by hand and bread baked among the bricks of the woodfired...

Supplier

Footeside Farm: Native Foods

In 1999 Linda and Peter Hoffman began growing semi-arid native food plants on their property, Footeside Farm. We asked Linda about growing and processing her products. Why...

Places

Fosterton Farm Bakery: The dynamics of bread

Beyond producing top-notch bread and pastries, baker Simon Brownbridge has taken the process the dynamics of bread one step further and grows many of the ingredients on...