Heart Breads (http://www.heartbreadsbyronbay.com.au/) is one of those special bakeries that we all run across a few times in our lives and just breath out and say:, "Wow, this is what the magic of baking is all about!" Rachel and Simon at Heart Breads have just about created the perfect bakery.
Situated a few miles from Byron Bay in NSW Australia, the duo with a little bit of help produce a few hundred loaves 3 times a week from their 2 wood-fired brick ovens.
All production except the mixing is done on a covered exposed deck under the watchful eyes of 3 chooks and a itinerant wallaby
On my afternoon visit, during which I was allowed to help shape a few loaves, family, farm and bakery business co-existed in perfect harmony....no telephones, no loud machinery, no ranting bosses; just a few people engaged in coaxing naturally leavened dough to it's ultimate spot from the hearth of the brick oven to the cooling racks under the palm trees!
I was particularly impressed with the yellowness of the sweet doughs from the yolk colour of the eggs from their free range chickens.
Thank you, humbly, for doing this on behalf of all of us hard working inner city bakers!
Driving down towards Broken Head, South of Byron BaySituated a few miles from Byron Bay in NSW Australia, the duo with a little bit of help produce a few hundred loaves 3 times a week from their 2 wood-fired brick ovens.
All production except the mixing is done on a covered exposed deck under the watchful eyes of 3 chooks and a itinerant wallaby
On my afternoon visit, during which I was allowed to help shape a few loaves, family, farm and bakery business co-existed in perfect harmony....no telephones, no loud machinery, no ranting bosses; just a few people engaged in coaxing naturally leavened dough to it's ultimate spot from the hearth of the brick oven to the cooling racks under the palm trees!
I was particularly impressed with the yellowness of the sweet doughs from the yolk colour of the eggs from their free range chickens.
Thank you, humbly, for doing this on behalf of all of us hard working inner city bakers!
I knew I was in the right place when I espied an Allan Scott oven through the jungle!
All tucked in, one batch every 30 minutes on production day
Mixing the sweet dough by hand,
the yellow dough is from the egg yolks
4 comments:
OMG, the stuff dreams are made of... How I wish I could visit this beautiful little bakery on the other side of the world and taste its bread. Thank you for taking us on a visit!
Wow. that looks like a pretty hefty production. How many loaves per load?
Wonder if an "open kitchen" would even be allowed here...
Martin,
Lovely place. While in Denmark I volunteered for a couple of weeks at a place called Aurion Bageri. You can find them on the web. L-shaped farmhouse turned into a bakery. Art on the walls, light streaming through the windows, pasture outside, horse on the pasture.
The photos of the bakery in Australia are wonderful. Lets get together soon.
Mark
Well Bred
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