Baking Jun/Jul 2017

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Jun/Jul 2017 BAKING BUSINESS NED'S BAKE | BONDI BEACH | ASIAN FLAVOURS Mat c h heavein a m ad e n BAKING BUSINESS 1

Tried & Tested WITH UNSURPASSED Quality R ICI NG | Available in white an d a great variety of colours BA KE LS PE TT INI CE RT Ingredients for Inspiration NewBakels True Caramels Indulgence De Leche Sal ted Car am el Bak ers Sta ble Caramel Neutral Caramel Dulce Activity Caramel Millionaires Caramel Low Water Foods, Please visit us at Fine Centre tion International Conven dney Darling Harbour in Sy r 2017, 11th to 14th Septembe stand HN41 Tel: 1300 368 394 www.bakels.com.au Contact your local Bakels representative for a demonstration MV00208AD

INSIDE. 18 32 42 PAG E 0 4 PAG E 5 0 IN THE MIX RECIPE // Cheese, olive and buttermilk herb bread PAG E 1 6 SPECIAL FEATURE // PAG E 5 2 Eye of the Storm RECIPE // Black sesame chocolate cake PAG E 1 8 HAND PICKED // PAG E 5 4 Ned's Bake Masterclass // Lavie & Belle baguette PAG E 2 4 SHOP TALK PAG E 6 0 HOT PRODUCTS PAG E 3 2 ON THE MAP // Bondi Beach PAG E 6 2 PAGE 42 IN THE REGIONS // The Rolling Pin SPOTLIGHT ON // Asian Flavours PAG E 6 7 on show PAG E 4 8 HOMEGROWN // PAG E 8 4 Mount Zero Olives coming up editorial Email: baking@tmpc.com.au ADVERTISING Telephone (07) 3866 0000 Facsimile (07) 3866 0066 ABN 70 010 660 009 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 PUBLISHER any damages including, special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss The Magazine Publishing 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. Company PO Box 406, Advertisements must comply with the relevant provisions of the Competition and Consumer Act 2010. Responsibility for compliance with the Act rests with the Nundah Qld 4012 person, company or advertising agency submitting the advertisement. Email: baking@tmpc.com.au COPYRIGHT All rights reserved. Copyright of articles and photographs of Baking Business remain with the individual contributors and may not be reproduced Web: www.tmpc.com.au without permission. Other material may be reproduced, but only with the permission of The Magazine Publishing Company. BAKING BUSINESS 1

ed ' s letter. Have you noticed Asian flavours increasingly family who took a run-down olive grove following ex-Tropical Cyclone Debbie and popping up in bakeries around Australia? and turned it into a booming business. It the subsequent floods. Lately I’ve spotted green tea croissants, now provides customers with everything Finally, let me introduce myself as the new matcha lamingtons and black sesame from fresh olives, oils and tea to skincare, editor of Baking Business. My very first job pancakes. This issue, we put the spotlight pulses, grains and even hand-harvested was in a bakery, slicing and selling bread, on the East-meets-West fusion and find out pink lake salt. making pies and packaging cakes, so it’s what some of our talented bakers are doing Learn how to bake an authentic French with these unique flavours. with great excitement that I now return to baguette from the man behind Sydney the industry, combining my two loves of We also journey to Bondi to check out the boulangerie Lavie & Belle, and hear from the baking and writing. array of baked goods on offer in the city 2016 Australian Best Gourmet Pie winners beach destination. Never before have I on what it takes to bake the perfect pie—a We’d love to hear what’s going on with you, heard customers express excitement about lot of tasting, apparently! so please drop the Baking Business team a waiting in line—the bread’s got to be good line on our Instagram @bakingbusinessmag We also catch up with Brumby’s Airlie when queuing for it is part of the appeal. or on Twitter@bakingmagazine. Beach, Yatala Pies and Henry’s Bakery We head to Mount Zero Olives to meet the to see how they’re faring in the months — Martine w e ' r e l o ving . . . 3D Food Printing Hemp seeds, anyone? JUST DESSERTS Say goodbye to fiddly moulds and Hemp has recently been legalised as a I adore the new cookbook I’m Just Here messy piping bags because 3D food food product in Australia. The seeds are for Dessert by Caroline Khoo of Nectar printing is here. Now, bakers and full of essential fatty acids, amino acids, and Stone. The book is full of techniques, confectioners can print any shape vitamins and minerals and can be used design ideas and inspiration for stunning their heart desires, and create it using to make goodies like bread, milk and ice macarons, mini cakes, ice creams, waffles various ingredients, including marzipan, cream. Until now, hemp products have and more. I’m Just Here for Dessert reads chocolate, cassis, nougat crème and been restricted to external use only. like a journal, as Caroline recounts starting even pasta. German start-up company Legalising hemp is not only good news her business, Nectar and Stone, and her Print2Taste developed the printer, the for foodies eager to experiment with joy in creating desserts for loved ones. It’s Bocusini Pro, which is now available in the product, but it’s great for our hemp beautifully designed and smothered with Australia. If you can photograph it, the farmers, too, who can look forward to an images you’ll want to eat off the page. It’s printer will build it! increase in demand for their crop. published by Murdoch Books. 2 BAKING BUSINESS

F L A SH Call NEWS ACT NOW... Rob Catalano TODAY on ...You can have a 1300 363 378 For a new bakery NEW bakery and an IMMEDIATE and a 100% tax deduction 100% TAX DEDUCTION! Join these bakeries and become  Mt Dandenong Bakery, Mt Dandenong Victoria is now  Maiden Gully Bakehouse Blitz Bendigo, is now  Paul the Pieman Bakery Inverloch, VIC is now  Beachside Bakehouse San Remo, VIC is now  Woori Yallock Bakery Woori Yallock, VIC is now  O’Brien’s Bakery Wagga Wagga, NSW is now  Ferguson Plarre Bakehouse Melbourne and Victoria are all  Lobethal Bakery Stirling and Balhannah, SA is now “The customers love it.  McDonalds Mudgee Bakery and Cafe Mudgee, NSW is now  Melbourne Bakehouse Port Melbourne, VIC is now Rob Catalano has over The design and presentation of 30 years experience  Wes’s Walkabout Café Wagga Wagga, NSW is now product is 1st class”  Pinjarra Bakeries Pinjarra, Waroona and Maddington, WA are all Paul Woods Routely’s Bakeries in the Geelong area, VIC are all Paul the Pieman Bakery  Paul the Pieman Bakery  Tea Gardens Bakehouse Tea Gardens, NSW is now Inverloch VIC Inverloch VIC  Tailem Bend Bakery Tailem Bend, SA is now  Bourkies Bakehouse Woodend, VIC is now  Grant’s Pies and Cakes Mt Isa, Qld is now  Thurgoona Bakery Thurgoona, NSW is now Knoxfield Hot Bread Knoxfield VIC, is now Ba ke ry Sh oppin g List   Mountain High Pies Wentworth, NSW is now  Banjo’s Bakery Cafes, TAS and mainland are Sa nd w ich Ba r (from  Barnett’s Bakery Crescent Head, SW is now 1.2m to 2.4m)  Mick’s Bakehouse Sydney Show Stand 2008/ $7,000 – $12,500 9/10/11/12/13/14/14/15/16/17 is always Re fr ige rate d Ca bin  Lawley’s Bakery Cafes in Perth WA are now et s (from 1.2m to 2.4m)  4 Seasons Bakery Kelmscott, WA is now “We could not be  Flora Hill Bakehouse Bendigo, VIC is now $9,000 – $14,500 happier with Complete and Rob.  Sammy’s Bakehouse Newport, VIC is now Dr y Ca binet s (from We got exactly what we wanted Proserpine Pies Proserpine, Qld is now 0.95m to 2.4m) and more sales!”  Bake Bakery Seacliff Park, SA is now $4 ,5 00 – $7 ,800  Larry Pantaleo Yarra Glen Bakery Yarra Glen, VIC is now Pie War me r Ca binet Pinjarra Bakery and Patisserie  s  Halls Gap Bakery Halls Gap, VIC is now (from 0.95m to 1.8 Pinjarra WA 7.mm) Pinjarra Bakery Pinjarra WA  Atherton Bakery Atherton, QLD is now $6,200 – $9,900  Hank’s Kitchen Grafton, NSW is now Be nch Pie War me r  Commercial Club, Albury NSW is now $4,200  Dave’s Bakehouse Kyogle, NSW is now TOTA L: $30,900 –  Boland Bakery Cairns, QLD is now $48,900  Orange Spot Bakery Glenelg, SA is now Holbrook Bakery Holbrook, NSW is now Tu rn over le ss th an   Heiner’s Bakery Myrtleford, VIC is now  Morrall’s Bakery Bourke, NSW is now Foxy’s Bakery Stanthorpe, QLD is now $10 m ill io n?   Plaza Bakery Wangaratta, VIC is now Yo u ca n cl ai m an im Hanks Kitchen Grafton, NSW is now med ia te  ta x de du ct io n fo r yo “Our new fitout has  Milawa Bakery Milawa, VIC is now ur en ti re definitely increased sales. If you Glenorie Bakery Sydney, NSW is now fit ou t th is fin an ci al ye ar !!  want to increase sales, a new fitout  Breadd Hobart outlets, TAS are all from Complete is the way to go”  Pie in the Sky Tumut, NSW is now  Blake’s Bakery Reynella, SA is now Ca ll Ro b no w on 13 00 363 37 Darren Crisp Crispy’s Pies Kemps Bakery Kilmore, VIC is now to fin d ou t ho w.  Allambie NSW Crispy Pies Allambie NSW  Bertoldo Bakery Griffith, NSW is now  Rod’s Bakery Lara, VIC is now  Citibake Albury, NSW is now To make your bakery call P: 1300 363 378 5 Neutron Place, Rowville 3178 E: info@completedisplay.com.au www.completedisplay.com.au SCD0212AC

In t he MIX. + G e l a t o M essina o pens f i r s t B r isbane s t o r e Gelato Messina’s new Brisbane store boasts 9m-high concrete walls and ceilings, ’70s-style mahogany panels and Gelato Messina has delighted Brisbane residents The Brisbane store is arguably one of Gelato Messina’s geometric with the opening of the first Gelato Messina store in Brisbane in March. most attractive stores as well, with a Palm Springs aesthetic featuring polished concrete floors, and wooden As expected, gelato-lovers raided the store in Fish Lane chocolate and burnt orange hues. built-in cake in South Brisbane, which designed a special flavour for the occasion —the Queenslander—a ginger gelato with Messina’s full range of gelato flavours are on offer, as well as five rotating flavours. The full range of Messina cabinets. pineapple cake and Bundaberg Rum caramel. cakes are also on sale. 4 BAKING BUSINESS

IN THE MIX Government Abolishes 457 Visa The Federal Government recently announced changes to the 457 visa, which allows immigrants to work in Australia. On April 17, 2017, the number of occupations available on the 457 visa was culled by 216 occupations. Robert Walsh from immigration services company Fragomen says the changes will affect all lodged visa applications. N e w bun o n t he b l o c k “This may mean these applications Wholesale breadmaker Brasserie Bread “The lower sugar content and savoury may need to be withdrawn and an has launched an artisan potato bun as profile means it complements the an alternative to sweeter burger buns flavour of one of the country’s most assessment made as to whether a new predominantly available on the market. popular staples,” a spokesperson said. 457 application can be lodged based on The company, which supplies bread to The bun, made from single-origin a new occupation," he said. companies across New South Wales, wheat flour from the Flinders Ranges, is Victoria and Queensland, says the bun perfect for sauce-heavy burgers such “The amendments will also impact was made with the patty in mind. as brisket and pulled beef and pork. + did you know employees who currently hold 457 visas in terms of eligibility for a further visa application.” In March 2018, the 457 visa will be abolished entirely and replaced by a new Temporary Skills Shortage A newsagent in Wales has copped some Twitter visa. The new visa includes tougher heat after selling baguettes stuffed with unusual eligibility criteria including mandatory police clearances, a lowered age limit flavour combos such as orange chocolate and from 50 to 45 years and an increased lettuce (no butter) and liquorice allsorts. It seems English language requirement. innovation will only get you so far! Have some news? emai l ba ki n g @ t m p c .c om .a u t o sh a re y ou r st ory. BAKING BUSINESS 5

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IN THE MIX FRUIT BUNS A HIT WITH PARENTS Bakeries are increasingly exploring healthy and nutritious items for their customers, and Baker’s Delight says its fruit buns have been popular with parents. Marketing manager Nikki Price says: “The fruit buns, which are packed with chia seeds, dates and raisins, and have no added sugar, are a big hit with parents as they offer a healthy alternative to common lunchbox snacks and after-school treats such as biscuits or slices.” The chia fruit bun contains 165 calories, 6.3 grams of protein and 4.5 grams of dietary fibre. Parent Vanessa Howard told Baker’s Delight her two children loved the fruit buns, saying: “It’s great to know they are getting a range of vitamins and protein from a simple fruit bun without any processed sugar.” ' G LO N U T S ' L I G H T U P V I V I D THE ICONIC RED HILL BAKER’S BUSINESS IN THE HIGH GROWTH RED HILL REGION ON MORNINGTON PENINSULA A thriving business, fully equipped, having an established clientele plus tourists and district growth, representing an easy opportunity to continue a wonderfully successful business. Suit foodie couple looking for a sea change. Flexible terms considered. One has the option to continue trading under the well known brand of The Red Hill Baker as a The glow-in-the-dark doughnut was created by Christopher Thé franchise or change the for his Black Star Pastry bakery in Sydney. Thé says the idea for name. A further option the radioactive-looking 'glonuts' came to him when he visited last is to have all products year's Vivid festival. supplied by The Red Hill "It was an amazing challenge we just couldn't resist," he says, Baker’s headquarters or to adding it took almost 12 months of development and testing to get produce one’s own range. the icing to glow. There is an on premises All Enquiries to liquor licence. Suit many Michael David MV00371AA "The ingredient itself that makes the icing glow is made from other uses including wine vitamin B, which in itself is quite acidic," explains Thé, who opted bar and pizza. 0408 508 609 for a yuzu glaze to match the tartness of the vitamin B. BAKING BUSINESS 7

IN THE MIX Cadbury P l ay t o w in f r ee d o ughnu t s fights halal backlash Cadbury has been forced to defend itself on Twitter after images emerged of a Cadbury executive proudly presenting halal certifications for its products. The image is actually from several years ago, originating from the firm’s Asia-Pacific market. A Cadbury spokesperson told the Huffington Post UK there probably was Escape to a donut and milkshake- Bonus points can be scored as the a call for the halal certification in the filled wonder world, and join in the player moves around the landscape, adventures of a gang of ‘Donut which will set free more Donut Warriors Asian market, and that people didn’t Warriors’ on their quest to box as many to help bust through obstacles. understand the difference between the donuts as possible. The aim of the game is to earn as UK and Asian markets. In Donut King’s new app Donut Rush, many points as possible by collecting players are eligible to receive free donuts, which are then redeemed in the People have shared the image on social game for vouchers. Customers will use donuts by earning points while playing, media nonetheless, with many accusing which will also put them in the draw these vouchers at Donut King Stores Cadbury of going from a Christian to win a whole year’s supply of Donut nationwide for free donuts. King donuts. Quaker background to a Muslim “We have 200,000 donuts to give Donut King brand manager Raquel away, including our classic cinnamon appeasement brand just in time for Easter. donuts, our new decadent premium Prineas said the team was excited about Royal Range donuts, and boxes of Cadbury responded on Twitter to many the launch of the Donut Rush app, and she was confident the brands’ tech- mixed donuts,” Ms Prineas said. concerned people threatening to boycott savvy customers would love it. “One lucky Donut Warrior will even win the company's products, saying none of free donuts for a year.” Donut Rush is an infinite running its UK products were halal certified but game, where a Donut Warrior on a Donut Rush is available to download for were suitable for people who eat halal unicycle pedals, jumps and cannonballs free from both the Apple App Store and furiously, collecting as many donuts Google Play. The free doughnut voucher foods, just as bread and water would be. + did you know as possible to earn maximum points. campaign will run for two months. This is because halal foods are those that are permitted to be eaten under Islamic Sharia law. Products are not halal if they contain blood, alcohol, meat or products from forbidden animals (pigs, carnivorous animals, birds of prey) or meat or products of an animal Almost a third (28%) of UK dads would prefer their not slaughtered in the correct manner. favourite pie than a gift for Father’s Day (which is in Cadbury products pass the test without June in the UK) according to British Baker. Coming any changes to its production methods. in a close second at 20% was a pint at the local pub. 8 BAKING BUSINESS

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IN THE MIX Crumb-free bread could see astronauts baking in space Astronauts could soon be waking up to the smell of freshly baked microgravity, and could have got into the electrical panels and bread thanks to a new dough mixture and oven specially designed started a fire. Bread has been banned ever since, with tortilla wraps for use on the International Space Station (ISS). being the accepted alternative. According to New Scientist, German company Baking In Space is Matthias Boehme at OHB System AG is currently trying to adapt a working with the German Aerospace Centre and food scientists convection oven suited to the constraints of the ISS. The oven must from other research organisations to develop a dough and baking work on just 250W—a tenth of the power used by a standard oven. process that produces crumb-free bread. Boehme is also looking at vacuum baking, in which the pressure “[Coming up with the right texture] is the biggest challenge,” says inside a sealed oven is lowered. Since the boiling point of water Florian Stukenborg, who is in charge of developing the dough that decreases as atmospheric pressure decreases, a low-pressure oven will be tested during a mission next year. would bake at lower temperatures. While bread is a staple food here on Earth, it can be life-threatening “According to our baking experts, the process would also make in space. According to New Scientist, the first and last people to bread rolls more fluffy,” he says. enjoy bread in space were the two astronauts on NASA’s 1965 Gemini 3 mission, who shared a corned beef sandwich one of Bake In Space will test various approaches on board the ISS during them had smuggled on board. The crumbs flew everywhere in the the European Space Agency’s Horizon mission in April 2018. Head machine Head machine The High Performance Fully Automatic Dough Dough Divider Rounder Divider Rounder with 2 in 4,5 and 6 Pocket with a pockets for productions production capability of of between 6000 to 9000 1950 to 3200 pieces per hour. pieces per hour. Intermediate Proofers, Intermediate Stampers, Moulders Proofers, Stampers, and Automatic Panning Moulders and Automatic Units available. Panning Units available. Watch video on http://www.youtube.com/watch?v=jDCoZs-wupg ROYAL BAKERY EQUIPMENT Postal Address: Unit 21 / 369 Victoria Street, Wetherill Park, NSW, 2164 Phone: (02) 9756 47 46 Fax: (02) 9604 12 88 Web: www.royalbakery.com.au SC00211AD BAKING BUSINESS 11

IN THE Project MIX Underway to Update Tips f o r cash - o n ly sma l l businesses Retail Baking Units and Qualifications A project is underway to update existing national retail baking units of competency, skills sets and qualifications. The units, skills sets and qualifications are being reviewed to ensure they align with industry defined skill needs and desired outcomes. Once Despite the rise in cashless disclosing all sales. completed, they will be nationally recognised and transactions, many small businesses The ATO uses a benchmarking delivered and assessed by registered training are still opting for cash only. system to compare businesses organisations (RTOs). The ATO reports 45 per cent of with similar businesses. This shows The drafts were available for industry feedback businesses in the restaurant, café, what your expected turnover, on the Skills Impact website for four weeks from takeaway and catering industry are expenses and profit margins should April 11, 2017. Final drafts will be available for potentially 'cash only'. expect to be. If you’re outside the industry validation from mid-June 2017. To find benchmarks, that is often a flag for out more visit www.skillsimpact.com.au and click H&R Block director of tax the ATO to take action. on ‘Current Projects’. communications Mark Chapman says navigating the tax guidelines The ATO can also use third party This project is being led by the Food, Beverage can be complicated at the best of information on your business to and Pharmaceutical Industry Reference work out what your results should times, and these small businesses Committee (IRC), which is responsible for the be. For instance, a while ago, the participating in the cash economy development and management of national ATO approached coffee bean need to be aware of the risks if they training package components used by industry suppliers to provide data on their don’t keep finances in order. and the Vocational Educational Sector. The sales of coffee beans to coffee project is managed on behalf of the IRC by Skills Mark advises that operating on shops. From that, they could work Impact, the national Skills Service Organisation a cash-only basis is not in itself a out how many cups of coffee that (SSO), which is funded by the Australian problem. The issue arises where shop was making and hence what Government. businesses don’t correctly disclose their turnover should be. If recorded all their takings. The key to avoiding turnover was significantly less, the + trouble is to keep good records ATO would audit. G r an t s Avai l ab l e t o Q ueens l ande r s a f f e c t ed b y ex - T r o pi c a l C y c l o ne D ebbie did you know The Queensland Government has Some eligible activities for the grant announced the Natural Disaster Recovery include removing and disposing of Grants Scheme to assist those who debris, damaged goods and materials; suffered damage caused by ex-Tropical replacing lost or damaged stock Cyclone Debbie between March 28 and essential for immediately resuming April 6, 2017. trading; and purchasing, hiring or leasing Cyclones, hurricanes, Grants are available for small businesses, equipment or materials essential to typhoons and tropical storms clean-up or for immediately resuming primary producers and non-profit organisations to help pay for clean-up business activities. are essentially the same thing and reinstatement. An initial grant of up Grants are available from QRAA. To see if —the names just differ from to $5,000 is available with a subsequent you’re eligible, go to www.qraa.qld.gov.au grant of up to $25,000. or phone 1800 623 946. region to region. 12 BAKING BUSINESS

IN THE MIX H E M P S E E D N OT W E E D Hemp has been legalised as a food product milk, protein powders, snack bars, bread in Australia. In April, regulators approved and ice cream. low-THC hemp for human consumption as Hemp is a rich source of essential fatty food. Initially, health and police ministers acids, amino acids, vitamins and minerals worried that hemp products would and is suitable for vegetarians, vegans and interfere with road-side drug testing; people with soy, dairy and gluten allergies however, this has been ruled out, with and intolerances. hemp being shown to have no or very low traces of tetrahydrocannabinol (THC)—the Australian farmer, Harry Youngman, says drug component of marijuana. hemp is one of the most versatile and eco- friendly crops in the world and that many Associate Professor in Nutritional Science areas of Australia are perfect for growing it. at University of Canberra, Dr Duane Mellor, says hemp has been consumed in other Dr Mellor adds: “Hemp is a great crop; it countries for many years and that it offers grows quickly and provides a sustainable local health food stores (previously marked a great source of protein and vegetarian protein source as well as raw materials for “for external use only”) from November source of omega 3 fatty acids. fibres that can be used to make clothes. 2017 onwards, or you can buy hemp seeds Typically using less water, land and Hemp can be used as a crushed seed, flour, wholesale from companies such as Hemp resources than other options.” oil or protein powder, and has been used Foods Australia, which grows hemp in internationally to make foods such as hemp Find hemp foods on the shelves of your Bangalow on Australia’s east coast. SC00315AA BAKING BUSINESS 13

IN THE MIX IN D o nu t K ing f r an c hise pa r t ne r s c e l eb r a t e 2 0 - y ea r annive r sa r y SEASON Apple Lime Avocado Mandarin Beetroot Nashi Broccoli Navel orange Brussels Okra sprouts Olives Blood orange Parsnip Cabbage Pumpkin Cauliflower Cumquat Pear Custard apple Persimmon Fennel Rhubarb From Windows to smartphones, disco we were looking for,” Julie said. Silverbeet to dubstep and everything in between, Grapefruit a lot can change in 20 years; but for “We’ve since tried a number of different Spinach franchise ventures, but the open and honest Kale Donut King franchise partners David communication we have with the Donut Kiwifruit Swede and Julie Murray, located in Griffith, King brand, as well as the ongoing support NSW, the more things change, the more Leek Tangelo they stay the same. we have received from them throughout the years, have been the deciding factors that Lemon Turnip The couple are celebrating their kept us with them this long.” Dill Parsley platinum anniversary as Donut King This positive working relationship with franchise partners, using the occasion the brand led David and Julie to open Mint Oregano to reflect on a successful franchising their second Donut King store in the area, Garlic Lavender ‘marriage’ that has spanned two Donut King Griffith Central, which will decades and 1.4 million cinnamon be celebrating its 10-year anniversary in donuts—enough to feed the population October—another significant milestone Spotlight On: Lavender of Griffith 71 times over. for the Murrays. Lavender is most widely “Like any relationship, it has taken “We’re very involved in both our used as a fragrance herb dedication, compromise and passion to businesses; our family and our community in a dried form; however, reach our platinum anniversary,” David said. have grown up with the Donut King brand. it has wonderful culinary “It’s not always easy, but if both parties Our children have worked in both our uses, including adding are supportive of one another then it can stores during university breaks and we colour and flavour to make for a wonderful relationship, and we have supported the Griffith community dishes. Some recipes couldn’t be happier that we chose Donut with sports team sponsorships and utilising lavender include King all those years ago for what has initiatives to help drive blood donations at lavender sorbet, chocolate been an amazing journey so far.” our local hospital,” David said. and lavender sorbet, lavender biscuits and roasted In 1997, David and Julie made the brave Donut King general manager Nic Brill potato seasoned with lavender. decision to sell their rice farm and open was full of praise for David and Julie for a Donut King in the new Griffin Plaza reaching this impressive milestone. To dry lavender for culinary use, Shopping Centre, in the small town of snip the stems off the plant after the “We are extremely proud and appreciative Griffith, six hours west of Sydney. flowers have opened and hang the of David and Julie’s dedication and hard lavender upside down from the stems. “It was a hard decision to make at the time, work over the past 20 years. They are If you would like to remove some of the and we did a lot of research into different exemplary franchise partners and we look floral taste, dry-roast the buds or grind franchising businesses before deciding forward to many more years of success them to improve the texture. that Donut King could offer us the lifestyle together,” he said. 14 BAKING BUSINESS

IN THE MIX Shuk opens new bondi bakery Bondi has a new Israeli-style bakery on the block and it’s anything but ordinary. From the brains behind café/restaurant Shuk and Popina Kitchen Yoni Kalfus, Erez Beker and Ariel Hefer have opened Shuk Bakery, down the road from Shuk Bondi. The bakery was borne out of both the demand for their baked goods and pastries, as well as requests for wholesale items. Kalfus told Broadsheet that at the Shuk store they were sold out of pastries by 9.30am on a Saturday morning. The bakery will lend itself to more experimentation than the café/ restaurant, with a lot more Israeli bourekas (a savoury pastry) being made. There will also be stuffed baguettes in a variety of flavours, one being the CALT—a baguette stuffed with chickpeas, avocado, lettuce, tomato, vegan aioli and coriander. Sweets will be big on the menu as well. “One of my favourites is Italian dulce de leche with coconut cake and Italian meringue on top—it’s pretty insane,” Kalfus told Broadsheet. Check out their Instagram and Facebook to see what they’re up to @shukbakery. SC00232AC BAKING BUSINESS 15

CYCLONE DEBBIE eye of the s t o r m // S e v e r e Tr o p i c a l C y c l o n e D e b b i e s t r u c k a t t h e e n d o f M a r c h t h i s y e a r. T h e s y s t e m m a d e l a n d f a l l a r o u n d m i d d a y o n Tu e s d a y, M a r c h 28, f i r s t cros s i ng the coa s t at Ai rl i e B ea ch. Deb b i e wa s a categor y fou r system at her most power f ul a nd the hig hest wind g u st s ca me in at 26 3 kilometres per hour at Ha m ilton I s la nd. 16 BAKING BUSINESS

WOR D S M a r ti n e K r o p k o w ski Debbie threw her weight around, flattening crops and blowing down a lag between when the levee was breached and when the area walls—even stripping the feathers from birds unable to shelter from around filled up,” Michael said. her force. After the storm, the floods came, turning streets, shops The water would reach shoulder height in the bakery, damaging and homes into muddy messes strewn with stinking debris. display ovens, refrigerators and the cool room, and leaving the Brumby’s at Airlie Beach was one of the coast’s first bakeries to front and back doors clogged with debris. stare down Debbie. The cyclone tore through the strip of shops “We would have lifted things higher if we didn’t underestimate the that Brumby’s calls home, blasting open the bakery’s front doors height of the water,” Michael said. and peeling off a section of roof. The challenges to reopening the bakery were two-fold: first, When franchisee Patricia Betar returned to the store, she found returning it to a state appropriate for producing food and, second, the front window smashed, and the signage and front canopy finding a sound electrician. completely blown away. During the next 12 days, the store was without power, and Patricia and her husband had a massive "There are electricians and there are electricians,” Michael says, cleanup to tackle. Fortunately, the store was saved from the worst explaining some electricians were quick to write off equipment that of the flooding by two steps. others were willing to repair. “Other shops were ankle-deep in water but most of our damage Like the team at Yatala Pies, Henry’s Bakery benefitted from a came in through the roof," Patricia said. "After the cyclone, the rain team of volunteers who showed up to help clean the store. Those came and we had to clean it all up again. efforts, combined with a good electrician, got the bakery back on its feet just seven days later. “Some of our electrical equipment didn’t work anymore, and we were all stocked up for Easter, so we had a lot more stock than usual Michael said he's had ongoing glitch issues with equipment and is in the store." still learning to use the new phone system they’ve just installed. While the couple worked to get Brumby’s back up and running, The team at Yatala pies is still working around the clock baking pies in Cyclone Debbie tamed to a tropical low inland. From there it the one working oven while they wait for the other to arrive from Italy. tracked south-east, taking heavy rain and flash flooding with it. They're also waiting for the water to dry out under the bitumen car park and the building’s concrete slab before the damage can be fully Three days after Debbie crossed the coast at Airlie Beach, two assessed—a lengthy process that could take up to 12 months. bakers were working the early shift at Yatala Pies, the famous stop halfway between the Gold Coast and Brisbane. They had received The one thing all three bakery owners will attest to is the importance a delivery of meat and flour at 5am but at 6am, no one showed up of being fully insured. While the Brumby's and Yatala Pies bakeries for work. They went to investigate and outside, found rapidly rising were covered, Michael says his bakery was located in a flood zone and water. The bakers got straight to work barricading the building therefore wasn't able to be insured against flooding. with bags of flour and boxes, but the water just kept on coming. “We should be entitled to a $15,000 grant,” he said. Yatala Pies general manager Susan Porter says community support “We’ve probably already spent three times that amount but luckily we got their doors open again 10 days later. had the cash flow so we weren’t dependent on the grant.” "Our aim was to minimise business interruption, get clean and As far as being prepared for the next deluge, Michael is get the doors back open so everyone can earn an income,” considering building a first floor above Henry’s Bakery, and urged Susan explained. other business owners to be self-reliant. "Our two rack ovens were ruined. Luckily there was one available “Do what you can with your premises to minimise impact,” he said, in Australia but we’re still waiting for the other one to be delivered emphasising the importance of having equipment such as a trailer from Italy." availble to move essential equipment out of harm’s way. The same Friday Yatala flooded, an hour-and-a-half’s drive down “You can’t expect to get a forklift or truck during a disaster,” he said. the coast in the town of Lismore, the Wilson River broke its banks. “And don't forget to find a good electrician." Lismore’s CBD was evacuated and the owner of Henry’s Bakery, Michael Lawson, sat at home watching via CCTV feed as his bakery Above left: The Wilson River in Lismore broke its banks, breaching the levee and flooding the CBD flooded. It was devastating viewing. Above right: Flour bags were no defence against the rising water that almost “The water didn’t come in until something like 4pm as there was engulfed the Yatala Pies store in its entirety BAKING BUSINESS 17

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HAND PICKED Perf_ e c t ly engin _ ee r ed b r ead // WOR D S K YL I E TR I G G E LL | I M A G E S K r is t ian G e h r a d t e T h e re a re n’t m a ny b a ke r i e s w h e re yo u’l l p a s s t h e ow n e r g i v i n g a wa y f re e b re a d o n t h e s t re et, b u t a t N e d’s B a ke, t h i n g s a re d o n e a l i t t l e b i t d i f fe re nt l y. A n d a fo c u s o n h i g h - q u a l i t y p ro d u ct s t h a t a re l ef t to s p e a k fo r t h e m s e l ve s v i a wo rd - of- m o u t h m a r ket i n g i s j u s t t h e s ta r t of i t. BAKING BUSINESS 19

HAND PICKED Aeroplanes and bread may not have much of years, so we formed a company and looking for, I began to look for bakers who in common, but that hasn’t stopped former worked together,” Ned says. could make those high-quality products.” aircraft engineer Ned Radjocic from making But, as the saying goes, you can’t escape A stickler for doing his homework, Ned big waves in the Melbourne foodie scene your destiny, and it wasn’t long before the scoured Melbourne to find the perfect from the first day he opened the doors to lure of bread became too strong. Ned sold his location before hitting up connections for Ned’s Bake in early 2017. share of the partnership and began putting staff recommendations. His search took him A passion for good food done well and quality plans in place for his own bakery. to Berlin, where he secured Australian-born service has seen the South Yarra-based Timothy Baker—who has previously worked “It was very hard for me to go back bakery quickly garner rave reviews; however, with Noisette and Baker D.Chirico—and into engineering, but I thought I missed according to Ned, hard work and homework American master baker Benjamin Tugwell. the intellectual stimulation it provided. lies at the crux of Ned’s Bake’s success. However, I quickly realised my real passion Tim and Ben’s work on the bakery’s range At 27 years old, Ned made the move was for food, and I’m a great believer began last August, starting with the mother from his hometown of Naples, Italy, to that you have to do what you love to do. dough, while Ned set out to personally Melbourne, where necessity forced him It was hard initially to swap from food to design and construct the perfect space to transition from his career as an aircraft engineering, but going back to food? That where backpackers could comfortably sit engineer to hospitality. Those early days next to suited-up corporate types. wasn’t hard at all,” he says. saw him start off at the bottom of the “I come from a part of the world where Boasting a simple, contemporary design, Ned ladder carrying food at an Italian restaurant bread is a big thing. Bread, for me, is says the plan was to keep things simple so as in Carlton. However, bit by bit he began the absolute base of every meal. After I not to detract from the food offering. to work his way up, going on to become a restaurant manager and eventually buying decided to go ahead with opening a bakery, “It’s got a concrete floor, a few concrete and selling restaurants before transitioning I needed to go and find the very best bread beams and a steel structure inside, and on into catering. But after 16 years in the in the world. the other side is 50-year-old brickwork. I industry, Ned decided he'd had enough and didn’t want to touch it too much because “I was sampling breads around the world moved back into engineering. that’s a beautiful architectural feature,” trying to figure out what I was looking for. Ned explains. “I became a partner with a man who had I went to Italy, France, Copenhagen and been the director of Boeing for a number California. When I had found what I was “We polished the floor and then built the 20 BAKING BUSINESS

I come from a part of the world where bread is a big thing. bread, for me, is the absolute base of every meal ... i needed to go and find the very best bread in the world. BAKING BUSINESS 21

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HAND + PICKED Ned has forgone the typical investment in a marketing strategy, instead choosing to stand out the front of his bakery and hand out free bread to passers-by. bar and the kitchen out the back. That’s it. rigorous testing process before it’s placed different from traditional café fare. I didn’t want to overdo it. I wanted a very on the bench, with Ned—who says he has a “I already had a vision of the breakfast bland interior so the bakery’s products natural affinity for food—making the final call. menu. Then I sat down with my chef, who could speak for themselves.” Reiterating his desire to let the quality has previously worked at Vue de Monde, From the second you enter Ned’s Bake, of the product speak for itself, Ned to work it out. I wanted a menu that was a you know your tastebuds are in for a has forgone the typical investment in a bit different and wasn’t just pastries full of special experience. Baskets of Italian and marketing strategy, instead choosing to blueberries. We’ve had a great response French-style bread are suspended on ropes stand out the front of his bakery and hand and, after only being open for four months, or tied to mesh frames in the windows, out free bread to passers-by. that’s not bad,” Ned says. and colourful displays of buns, tarts and “We opened the doors and for the first few Admitting it can be difficult to balance pastries—including the signature pistachio weeks we were just baking, and I was giving the two sides of the business at times, croissant—line the display cabinets. some of it away," he explains. Ned and his team haven’t backed away “We do a variety of products rather than a from the challenge, and are producing "I didn’t go out and scream ‘look at me, classic range," Ned explains. top-notch breakfasts such as mascarpone look at me’ with advertising because the pancakes served with coconut ice cream, "The only thing we make that everyone ultimate test is the reaction you get when strawberries and balsamic vinegar, and else will make is croissants, because I love a customer breaks the bread and tastes it. Neapolitan pizzas for lunch and dinner. pastry and we benchmark ourselves against Straight away you get a yes or a no. “Overall, my motto is that quality and everyone else. “I wanted to fill up the counter with the best service should speak for themselves, “But, for example, instead of doing an bread, pastries and staff, and hopefully and I’m really trying to make a point of almond croissant we do a pistachio people try it and keep coming back. That’s providing both at Ned’s Bake,” Ned says. croissant. We try to surprise the customer very rewarding.” “People have forgotten the meaning of and do something new each week. The menu doesn’t simply begin and end with hospitality means being hospitable to Something that will make them go, 'Wow, the bread and pastries—there's breakfast, people—making them welcome. I’ve chosen what is this?’” lunch and dinner on the menu as well. a fantastic team and that’s what we do. Another standout item is the green olive As with the bakery, the focus is on We’re happy to see people and we’re happy grissini. Each new product goes through a producing tasty, real food that's also a bit to look after them.” BAKING BUSINESS 23

SHOP TALK 2017 Savour Patissier of the Year Wrap-up National and international pastry chefs were put to the test in this year’s competition. As we end the final day of the second annual Savour Patissier of finalists the Year competition, I have been extremely impressed by what were asked I’ve seen plated up across the past three days. The talent at this to present year’s competition has been outstanding and I’m so excited to a modern see what the future holds for the industry, both on a national and interpretation international scale. of an éclair This year we welcomed some of the best young pasty chefs from that must be around the globe. Finalists came from as far as Belgium, the US a maximum and Sweden, and were personally selected based on their skills and of 120mm experience, which made for an exhilarating competition. in length With contestants of the highest calibre participating in this year’s and offer a competition, it was only fitting that we have the best in the industry multitude of to judge the event. Finalists were given the opportunity to showcase textures and their skills and expertise before a world-class panel: World Pastry flavours. Cup winner, author and TV star Christophe Michalak; winner of Best Pastry Chef in the World Jordi Roca; owner of Bachour Bakery and 20mm in length and offer a multitude of textures and flavours. This Bistro in Miami Antonio Bachour; and Winner of Best Chocolates in exciting category was introduced to reflect the growing trends and the World and Savour’s very own Paul Kennedy. modern spins on patisserie classics. The competitors had the chance to enter across four categories, As we entered the final day of the competition, the stakes were spanning desserts, tarts, entremets and éclairs. Each competitor high, which was no surprise given the standard so far. Not was asked to have all the components of their dish prepared, only were more desserts presented today, but also entremets. including the finishing touches and garnishes, before presenting Entremets, a mousse-based cake, can be extremely challenging to to the judges. create due to the numerous layers, textures and fillings involved. The competition kicked off with the category of tarts and it Competitors had to showcase entremets that were comprised of was mesmerising to watch the room of pastry chefs, each all three elements, which is exactly what the judges got. composed and wholly concentrated on the task at hand. Tarts are In what was a nail-biting finale and an exceptional three days incredibly versatile and offer so many opportunities to impress of competition, the scores were weighed up across each of the in a competition like this. We saw tarts layered with chocolate categories and Santiago Cuyugan was named as this year’s 2017 and an array of different fruits and flavours – which sure got Savour Patissier of the Year winner—scoring the highest combined everyone excited. We watched as the judges scanned over the final score across all categories. It was incredible to see so many products, scoring on innovation, shape, size, flavour and filling. people come together in support of this amazing industry and the There is such a level of skill that goes into crafting the perfect tart, from glazes to piping techniques and chocolate garnishes. next generation of world-class pastry chefs. I started the Savour Patissier of the Year competition with the aim of developing a After such a successful opening category, everyone was eager platform to recognise and showcase the talent of both national and to see what the competitors would serve up next in the desserts international pastry chefs and I’m truly category. Again, beautifully plated products were produced and honoured to have had the best in the nothing short of spectacular. Each dessert was judged on flavour world at this year’s event. and texture, which are two extremely important elements to consider when creating any type of dessert—the pair must co-exist Category winners included: to make a truly great dessert. Desserts: Alessandro Bartesaghi During the final two days of the event we saw contestants take Tarts: Vincent Denis on the categories of éclairs and entremets. The pressure of the Entremets: Santiago Cuyugan competition started to build as finalists were asked to present a modern interpretation of an éclair that must be a maximum of Éclairs: Joshua Cochrane. By KIRSTEN TIBBALLS II Director of Savour Chocolate & Pâtisserie School 24 BAKING BUSINESS

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SHOP TALK UPDATE ON RECENT WORKPLACE ISSUES How will new penalty rates be phased in and can accountancy firms be found liable when their clients breach the Fair Work Act? PHASE IN OF PENALTY RATES The Fair Work Commission has ruled the cut to Sunday penalty rates will be phased-in over four financial years in the retail sector. A full bench led said the reductions in Sunday penalty rates were ... both united voice and the sda more significant in the retail award, which favoured a longer transition. have flagged that they will However, the first cut in penalty rates from July 1 will be relatively challenge the decision to cut small, while cuts in later years will be bigger. For example, Sunday rates for full-time retail workers will fall from penalty rates in the federal 200 per cent on July 1 to 195 per cent. court, meaning the first cut The decision supported the finding in the original decision that cutting Sunday penalty rates was likely to have a positive impact due on july 1 might not go ahead on employment, even if it might be difficult to forecast. The full bench has been deliberating on how to reduce hardship until the case is decided flowing from the decision by phasing in cuts over a number of years through reductions on July 1 of each year, meaning lower NATIONAL WAGE CASE – 3.3% PAY RISE – 1 JULY 2017 Sunday penalty rates would be partly offset by increases in the The Fair Work Commission granted award covered workers a minimum wage. 3.3 per cent increase, lifting the national minimum wage by $22.20 However, both United Voice and the SDA have flagged that they a week, or 59 cents an hour in this year's annual wage review ruling. will challenge the decision to cut penalty rates in the Federal Court, The new weekly minimum wage will be $694.90—or $18.29 an meaning the first cut due on July 1 might not go ahead until the hour—from July 1 2017. case is decided. President of the Fair Work Commission, Justice Ross, said that the The transition for reductions in Sunday penalty rates in the four decision directly affects more than 2.3 million employees who are sectors is: reliant on award rates of pay. Retail Award: Full-time and part-time employees; ACCOUNTANCY FIRM LIABLE AS ACCESSORY FOR 1 July 2017: 200% to 195% UNDERPAYMENTS 1 July 2018: 195% to 180% Under the Fair Work Act those that assist a person in breaching the Act can be held liable for the breach. They are liable as an 1 July 2019: 180% to 165% accessory (just like an accessory to a crime). 1 July 2020: 165% to 150% An accountancy firm that knowingly failed to maintain current award Casual employees (inclusive of casual loading); rates of pay in its MYOB payroll system has been found liable for an 1 July 2017: 200% to 195% employer's underpayments, as an accessory to the breach. 1 July 2018: 195% to 185% Ezy Accounting 123 Pty Ltd, which claimed it was simply a service provider and that its role was confined to entering data 1 July 2019: 185% to 175% provided by Japanese restaurant operator Blue Impression, The Unions may appeal; they are working on an appeal to the denied liability. The firm's principal told the court in an affidavit Federal Court to stop the cuts to penalty rates. that its "role as a service provider was limited to certain By Anton Duc II Barrister at State Chambers, NSW and adviser to the Baking Association of Australia 26 BAKING BUSINESS

the ULTIMATE INGREDIENT bookkeeping work: data entry work and the uploading of MYOB files to Blue Impression's bank." for your kitchen But Federal Circuit Court Judge John O'Sullivan accepted the Fair Work Ombudsman’s evidence that Ezy's principal had been aware of underpayments when he emailed IR advisor Employsure in 2014 about a Taiwanese subclass 417 working holiday visa holder he suspected was being underpaid at a restaurant in the Melbourne suburb of Doncaster. In one email in June 2014 he compared the "MYOB rate" of pay Do you need flooring with the "Fair Work rate" and in a July email he referred to the award rate and the "actual rate". for your Bakery? Judge O'Sullivan said he accepted the FWO's submissions that Ezy and its principal "had at their fingertips all the necessary Roxset Australia has developed a unique information that confirmed the failure to meet the award flooring product unlike any other in the market obligations by [Blue Impression] and nonetheless persisted with that has a seamless, impervious coating with the maintenance of its (payroll) system with the inevitable result varying degrees of slip resistance. that the award breaches occurred." He found Ezy involved in all of the contraventions alleged by the RoxsET pRovIDEs: FWO against Blue Impression, except a meal break breach, and • A unique, extremely durable coating ruled that it was accessorially liable. • Seamless, impervious and slip-resistant The FWO told the court that Ezy's principal "must have known" that Blue Impression was underpaying its workers because Ezy • Superior heat resistance knew the rates in its MYOB payroll system were not sufficient to • Freeze protection enable the employer to comply with the award. Judge O'Sullivan accepted that the knowledge of the structural problem was "clearly fixed in the mind" of the principal as a result Ideal for any Baking, Hospitality or Food of an audit conducted by the FWO in 2014. He criticised the "blasé" and "deliberately obtuse" evidence provided by the principal in advancing the position that he "wasn't cognisant" of issues he had Processing Industries previously assisted the employer with or acted on its CALL Us ToDAy To fIND oUT MoRE behalf to resolve. "I reject that as a transparent 1800 ROXSET attempt to limit his (and www.roxset.com.au that of Ezy) responsibility for what Ezy was actually involved in," he said. SC00197AC BAKING BUSINESS 27

SUBSCRIBE K E E P U P TO DAT E W I T H T H E L AT E S T NEWS IN THE WORLD O F BA K I N G SUBSC RI N OW B E AT www.t mpc.co m.au 6 issu es j u s t $ 5 fo r 5 P L E A S E S E N D M Y C O P Y O F AU S T R A L I A N BA K I N G B U S I N E S S M AGA Z I N E TO : Name: ....................................................................................................................................................................................... Company: ............................................................................................................................................................................. TO SUBSCRIBE Address: ................................................................................................................................................................................. PHONE: .......................................................................................................................................... Post Code: ................................ 07 3866 0000 Phone:........................................................................... Fax: ............................................................................................... FAX: Email: ......................................................................................................................................................................................... 07 3866 0066 EMAIL:  Enclosed is my cheque for $55 (inc. GST) made payable to baking@tmpc.com.au The Magazine Publishing Company VISIT: Or bill my credit card: www.tmpc.com.au  Amex  Mastercard  Visa Expiry Date ........ /......... MAIL: Card Number  Post completed form to: Australian Baking Card Holder’s Name ......................................................................................... Business Magazine, PO Box 406, Nundah Qld 4012 Signature.......................................................................................................... Publisher: Tick issue subscription is to be effective from:  DEC/JAN  FEB/MAR  APR/MAY  JUN/JUL  AUG/SEP  OCT/NOV 28 BAKING BUSINESS

SHOP TALK Have your cake and eat it too: health and wellness trends in baking With the incline in demand for sweet baked items, we will undoubtedly formulate options that have healthier ingredients with a calorie-controlled portion size (for example, 100 calories). Smaller-sized and single-packed items will be more prevalent as the consumer adapts their diet to meet all of their needs, from wellness to fuelling craveability. Current health and wellness issues have fuelled the surge of consumers looking for specific health and wellness claims. Clean labels are important for all consumers who have an ideology of eating what is better for you, what makes you feel good, and what is best for the world. All of these positions can affect the labelling of key marketing messages and ingredients. Growing categories in today’s market are 'better for you' ingredients, controlled size and calorie count, sweeteners and antioxidants, to name a few. There is also a plethora of 'craft ingredients' used in trendy sweet bakery items, such as maple syrup, beer, honey and expeller sunflower oil. These items add flavor, texture, colour and a nuance of local produce that is right on trend. Many health-conscious consumers are concerned or sensitive to artificial ingredients and preservatives in all their food choices. Consumers in general are looking to reduce carbs while getting their fibre, minerals and vitamins though wholegrain and fortified products. It is very possible to support their honourable efforts in the bakery, through products like brownies fortified with wheat berries, flaxseed and the like. With the right development using an ancient grain like quinoa strategy, we will be able to add healthy, all natural ingredients to mainstream items, which will enhance their wellness appeal and in a sweet baked item can add a drive home craveable flavour. healthy halo to the label... Wellness ingredients are quite abundant in today’s development portfolio and can be used in the bakery category to develop healthy diet can be procured from healthy and tasty bakery alternatives. For example, using an new and unique places. I am looking ancient grain like quinoa in a sweet baked item (muffin, brownie forward to all the development or cupcake) formulation can add a healthy halo to the label and possibilities that will add value and provide nutrient-dense products. make the world a more flavourful Pulses added to a sweet baked product can provide protein, place to live. Remember, however, micronutrients and texture, which can attract the attention of those that in order to drive repeat 'flexitarians' out there. sales, “It is all about the flavour We are now in the day and age where the nutrients found in a that sells!” By lu ann williams II Head of research, Innova Market Insights, The Netherlands BAKING BUSINESS 29

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SHOP TALK The lawful way to use personal details entered on your site for marketing A customer starts to order something, and then abandons the purchase. But you have their details. Can you contact them for marketing purposes? The answer is … it depends. So, a potential customer has come to your site, checked out your goods or services, started to place an order … and then abandoned before checking out. If you’re a savvy small business owner, you’ll want to know why. When you collect any personal Because they started the ordering process, you have their contact details. And you’d like to use those details to get in touch so you information such as email, can try and close the sale. What do you need to do to be able to use this telephone and other personal valuable information? details, ask for permission to use You need consent. The Spam Act says you cannot send a commercial email, SMS this and contact them. You need or MMS message to anyone who has not consented to being to tell them how and why it will contacted in this manner. You can also get into trouble under the privacy laws where you use personal information collected from be used. Normally this is part of someone for direct marketing without their consent. How do you get consent to use abandoned shopping your website privacy policy. cart details? 1. Include notice in your privacy policy identifying you, your business, as well as your products and services. When you collect any personal information such as email, telephone and other personal details, ask for permission to use this Now, go market! and contact them. You need to tell them how and why it will be For more articles by Vanessa Emilio and other authors, visit used. Normally this is part of your website privacy policy. flyingsolo.com.au. You can state in your privacy policy that you will use any potential and actual customer details for marketing and other services. For example, many privacy policies on websites state that when you use the website services, you are agreeing to your personal details What should your Privacy Policy include? being used for marketing, newsletters, site improvements and At a minimum, your Privacy Policy needs to cover the following: other specified purposes. You just need to make sure you are very • What website visitor or customer specific on what you are collecting and how you are using it. information you collect 2. Consent by tickbox • What you use this information for You can have them tick a box confirming they are happy to • How you store the personal be contacted for marketing purposes while using your site or information, and providing any information. • What you do to ensure it is Be sure to include an unsubscribe or opt out option on all your kept secure. emails, newsletters and customer contacts as well as all details required by legislation when you email customers. This includes BY Vanessa Emilio II CEO, founder and practice director of Legal123.com.au BAKING BUSINESS 31

ON THE MAP BEA CH _ SIDE BAK_ I N G // 32 BAKING BUSINESS

I n t h e e a s t e r n s u b u r b s o f S y d n e y, t h e cit y meet s the beach at B ondi, where a n eclectic melting pot of cultu res s hines th roug h i n it s ba ker y of feri ng s. WOR D S M AR T I NE K ROP K OW S K I World-famous Bondi Beach attracts and sharing them with the people people from all over the globe. Aqua of Bondi. waves peel off the rocks and tumble This mix is reflected in the bakeries, onto a stretch of golden sand that’s which boast techniques from France, rarely void of beachgoers. Germany, America, New Zealand and Butting up against the beach is a more. From Hungarian pozsonyi to bustle of seaside activity, filled with German pretzels and classic artisan Bondi locals and tourists. Often, sourdough, the goodies on offer in travellers settle here, bringing with Bondi provide a culinary world tour them the secrets of their heritage, without all the international travel. BAKING BUSINESS 33

ON THE MAP 1 Central Baking Depot Our pick: Word on the street is that Central Baking Depot is the place to go in Bondi Junction for good coffee. Better still, Central Brioche Scrolls in Baking Depot offers an online service where you can order Cinnamon 1 your cuppa along with a croissant, brioche or danish and have Sugar it waiting for you to pick up on your way past. Also on the menu are tempters such as pain au chocolate, poached fig, barberry and almond frangipane tart and handcrafted pies. Central Baking Depot also produces pies, cakes, pastries and sourdough bread wholesale to other businesses around Sydney. 2 Sonoma Artisan Sourdough Bakers 3 Our Sonoma is famous for hand-crafted artisan sourdough. The pick: team prepare starters a day before baking, using only flour, Ancient filtered water and naturally-occurring wild yeast. The team Grain Loaf rests starters for 14 hours before mixing them into dough. Each loaf is hand-shaped, wrapped in linen or a cloth-lined banneton, scored with a lame and baked on a stone hearth. Sonoma produces two signature loaves: Miche, which has a smoky flavour and blistered crust, and Mission, which has a chewy crust and custard-like texture. Also on the bread-list are ancient grain, oat porridge (which has cooked porridge hand-folded through), and toasted sesame and amaranth, to name a few. Sonoma also handcrafts pastries, natural and toasted mueslis, danishes and croissants and serves coffee. In addition to its Bondi cafe, the business has a number of other stores in Alexandria, Glebe, Paddington, Rose Bay, Waterloo and Woollahra as well. 2 34 BAKING BUSINESS

3 Sweet Kiss Cake Shop Our Sweet Kiss Cake Shop has been in pick: the Varga family for two generations, Caramel with Adam Varga now serving up Milk some of the eastern beaches’ best Chocolate European cakes and pastries. Tart The store, Adam explains, is a sensory feast of colours, flavours, smells and textures. “We strive to enlighten the senses and create memories by combining high-quality ingredients with handmade craftsmanship,” he says. Some of the more unique treats you’ll find inside Sweet Kiss Cake Shop include the dobos (layers of savoy sponge with chocolate mousseline and dark toffee), esterhazy (walnut dacquise sponge layers with brandy mousse and finished off with fondant), brulee entremets (chocolate mousse with inserts of caramel curd, vanilla cremeux and a crispy praline layer with a layer of sacher biscuit, finished with a chocolate mirror glaze) and the Hungarian classic pozsonyi (sweet yeasted dough with a walnut or poppy seed filling). But Sweet Kiss is so much more than just dessert. In the bakery section you’ll find an extensive viennoiserie range including croissants, danishes and brioche using in-season ingredients and organic flours. There’s also sourdough made from local organic flours and a savoury range that includes just one pie (it’s that good) and a chorizo sausage roll. 3 5 BAKING BUSINESS 35

ON THE MAP 4 The TinPin Bakery Our The TinPin Bakery is a favourite among pick: Bondi locals. The rustic store is the perfect Mille Feuille place to sit, sip and savour one of the freshly made croissants, bagels, lemon tarts, mille feuille, muffins or strudels. But the store’s standout has always been its bread—made fresh daily with a focus on organic ingredients. There’s sourdough, light rye, traditional French baguettes, country grain and even an olive, sundried tomato and thyme loaf. 5 4 Iggy’s Bread Our Iggy’s Bread at Bronte is known for naturally pick: leavened, hearth-bakes breads served with Country slather of good old-fashion service. Sourdough Waiting in the legendary Iggy’s queue has become a rite of passage for Bronte locals and visitors who are happy to wait for the hand-cut bread and a conversation with the owners. Any Saturday morning will see a line of eager bread- lovers, often posting selfies online, as they queue for “the best bread in Sydney”. Founders Igor and Ludmilla Ivanovic opened the store in 2015, after having to upgrade from a smaller store in Bronte to keep up with demand. Iggy’s specialises in country sourdough, 5 whole-wheat sourdough, francese and seedless white rye. 36 BAKING BUSINESS

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ON THE MAP 6 Neu’s Delicacy Our Neu’s Delicacy is the place to go for pick: specialty German-style breads. It’s the German brainchild of German-born Manuel Neu, Pretzels who knows good bread when he sees it. You see, German sourdough is different to your typical sourdough in that it contains even amounts of rye and 6 wheat, and has a thinner crust. The shop’s master bakers work throughout the night seven days a week to bring traditional German bread made with Australian ingredients to the public. These ingredients are sourced locally from farms around Sydney and greater NSW in order to product the tastiest, freshest loaves possible. The range includes everything from German rye and Munich malt to spelt loaves. They also make the most incredible German pretzels, spattered with sea salt and hung from stands on the countertops. Other delicacies include poppy seed swirl pastries, authentic Berliner doughnuts and chocolate filled croissants, to name a few. 7 Organic Republic 7 Bakery Our Fuelled by an environmentally and pick: socially responsible ethos as well Spelt as its ‘let the bread speak’ motto, Bagel Organic Republic Bakery strives to be as Certified Organic as possible in its product offering while keeping food miles and carbon emissions to a minimum. With a focus on seasonal produce and fair trade ingredients, the bakers mix, knead and bake throughout the day in full view of patrons. Shelves are loaded with a divine-smelling array of freshly made loaves, baguettes, pizzas, bagels, tarts, cakes, muffins and slices. 7 38 BAKING BUSINESS

they also make the most incredible german pretzels, spattered with sea salt and hung from stands on the countertops. BAKING BUSINESS 39

... noticing a gap in the market, they decided to open a bakery that reminded them of the old-school bakehouses they grew up with in New Zealand. 9 40 BAKING BUSINESS

ON THE MAP 8 François Artisan Baker 8 9 Our Highly respected pastry chef François Galand Pick: has returned to his roots with François Artisan Strawberry Baker, creating a stunning range of traditional Tarte French handmade artisan pastries and cakes. Each morning brings a plethora of organic breads and French croissants to the delight of its regular clientele. François’ tarts and pastries are out of this world, and his quiche and pie range is second to none (try the beef and peppercorn pie). There’s also a mind- boggling selection of incredible cakes, ranging from the classic carrot cake to the magnificent hazelnut merveilleaux or the king 8 of cakes—the croquembouche. 9 The Cook and Baker Our The owners of The Cook and Baker, Cherie Bevan pick: and Tass Tauroa, are chefs-turned-bakers. After Rhubarb noticing a gap in the market, they decided to open Lemon Curd Tart a bakery that reminded them of the old-school bakehouses they grew up with in New Zealand. Cherie says, “We saw a lot of Italian and French bakeries around but no classic old- school baking, so we took a risk and opened The Cook and Baker.” The bakery does Kiwi classics such as Ginger Crunch, Afghan Biscuits and New Zealand lolly cakes. The team makes everything SC000217AC from scratch, including the jams on the shelves and the tomato sauce they serve with pies. Last year, Cherie and Tass published cookbook The Cook and Baker, which includes old-favourites such red velvet cake, chocolate-salted caramel brownies and peanut butter cookies. Walk past The Cook and Baker around 7am and you’ll find eager customers queuing for the pastries that come out of the oven at that exact time every day. BAKING BUSINESS 41

SPOTLIGHT ON 42 BAKING BUSINESS

m a d e in h eav en // Ea s t- m e et s -We s t f u s i o n s a re n’t exa ct l y a n ew co n ce pt in the culina r y world. Western des ser t f u s ion s a re big in Japan and Vietnamese - French baking has been a rou nd for centu ri es. B ut, a s B a ki ng B u s i nes s discovers, As ian flavours are now trending in the Australian baking scene, marr ying increa s ingly adventurous flavours to create new sensations. WOR D S NA D I A H OW L AN D Ethnic-inspired breakfast items were among the top suggest this could be due, in part, to an emerging 20 US restaurant trends identified in the National generation of diners with diverse tastes. Restaurant Association’s 2016 culinary forecast, From more traditional flavours of Vietnamese banh with additional research from Technomic showing mi and Korean barbecue to modern twists such as Chinese, Japanese/sushi and Thai were three of peking duck waffles and Sriracha-glazed dougnuts, Americans’ 10 favourite ethnic foods. Some experts there’s a whole new continent of flavours to explore. BAKING BUSINESS 43

SPOTLIGHT ON Asian flavour faves Matcha – a finely ground powder of specially grown and processed green tea Green tea – an antioxidant- rich tea made from camellia sinensis leaves Black sesame seeds – have one of the highest oil contents of any seed and boasts a rich, nutty flavour Silken tofu – made from soy milk, silken tofu is largely flavourless and very soft, making it great for blended dishes Red bean paste – Made from the asuki bean, red bean paste is widely used in Japanese and Korean confectioneries Yuzu – An aromatic Japanese citrus fruit that has a tart flavour resembling that of a grapefruit 44 BAKING BUSINESS

According to an article published by Dawn Foods, the US is leading the charge when it comes to unsual East-West flavour fusions. Wicked Waffle in Washington, DC, has created a peking duck waffle, while Minneapolis' Glam Doll Donuts boasts a peanut butter and Sriracha doughnut that has become a cult favourite. In Charleston, South Carolina, Glazed Gourmet Doughnuts has added curried cocoa and Chinese five-spice doughnuts to its menu. Then there's matcha, which looks to be leading the Asian persuasion in our own baking industry. A fine, powdered green tea renowned for its sharp bite followed by lingering sweetness, it’s being used primarily for its flavour but also for its texture, with some bakers and pastry chefs lightly dusting it on top of cakes and desserts. Riding the popularity of the green tea movement is Top Impressions Bakery in Sydney’s Wolli Creek. The bakery is known for its incredible green tea croissants—green tea-infused pastry filled with green tea crème patisserie and dusted with matcha powder. It’s hugely popular with locals who often queue up in the morning to score a freshly baked croissant. Top Impressions has created a number of French-Japanese delights such as green tea yoghurt cheesecakes and ginger crème brulee custard croissants, to the delight of its clientele. Then there’s Dulcet Cakes and Sweets in Burwood, in Sydney’s inner west. Here, pastry chefs and co-owners Vivienne Li and Juno Zhu produce a stunning array of Asian-inspired desserts. Using far less sugar than a typical patisserie, with the aim of letting the natural sweetness of the ingredients shine, Vivienne MV00340AA and Juno whip up gorgeous cakes along with unique creations such as black sesame mousse with a matcha and red-bean centre, Marukyu Koyamaen green-tea sponge rolls, matcha mille BAKING BUSINESS 45

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SPOTLIGHT ON Around the world According to the LA Times, the “Sriracha-pocalypse” has officially taken hold. Lovers of the fiery condiment have made their voices heard, and now Jolie Patisserie in Harlem, New York, has created a Sriracha doughnut. It’s made palatable by topping a plain doughnut with sour cream, then adding slivered almonds and a Sriracha drizzle. Down the road, doughnut store Dough Loco has a raspberry Sriracha doughnut (PICTURED) on its shelves. crepes, silken tofu cheesecake and the vibrant blackcurrant lychee yuzu, which is made with Japanese yuzu juice and roasted green mousse, to name a few. tea is also very popular.” “Initially they look at the cakes and think they look adorable. Then The silken tofu cheesecake is another mouth-watering innovation when they look at the flavours we use they can’t believe we are with a twist. Brown sugar, not caster sugar, is added to the using things like tofu in cakes," Vivienne says. unique blend of cream cheese and silken tofu, resulting in earthy "We make our cakes and sweets using less sugar, which is healthier flavours that aren’t as sickly sweet as you might find a traditional for you and also means you can really taste the flavours. After cheesecake to be. Instead of a biscuit base, Vivienne and Juno use new customers try the products, the majority of the feedback we chiffon sponge, which adds a surprising textural element. receive is very good. “It’s a much lighter, more refreshing flavour, which is how we like it,” “Our biggest sellers at the moment are our crepes as well as the Vivienne explains. MV00361AA BAKING BUSINESS 47

HOME GROWN Farmed with Care U n d e r t h e w a t c h f u l g a z e o f M o u n t Z e r o , o n t h e e d g e o f V i c t o r i a ’s G r a m p i a n s Nationa l Pa rk , s it 6 0 0 0 S pa n i s h Ma nza n illa a nd Gorda l O live trees. The g rove— Mou nt Zero O l ives—is s u s ta i na b ly fa rmed a nd ha r ves ted to s u p p ly cu s tomer s a cros s Victoria. We a s ke d R i c h a rd S ey m o u r a b o u t t h i s t h r i v i n g , fa m i ly- ow n e d b u s i n e s s . WOR D S M AR T I NE K ROP K OW S K I What led your parents to purchase the rundown What makes MOUNT ZERO olives so special? olive grove back in 1993? Olives are one of the world's first cultivated foods (approximately They were looking for a 'treechange'; my father had grown up in 6000 years ago) and I don't think they've lost their appeal. The rural areas and he missed the pace of life and connection to the life that the olive tree provides for humanity is quite amazing. We earth when farming. harvest table olives that we cure naturally in brine, we press for Where did you start? extra virgin olive oil and we've recently begun harvesting the young olive leaves for a beautiful olive leaf tea. We also have a skincare Once the grove had been restored and bio-dynamic certification had been obtained, it was about creating sales channels for the brand called The Girl and the Olive, which utilises the protective and product. We utilised Melbourne's farmers markets to connect regenerative effects of olive oil to the skin. directly with the consumer and grew our market from there. Tell us about your organic farming practices: Through some tough drought years we decided the business needed to diversify to survive. This prompted us to look around We farm bio-dynamically; it's about creating a balanced ecosystem our local region for other product opportunities. We found within the farm itself. Feeding the trees from the soil hummus rather amazing quality lentils and grains and eventually partnered with than from chemical or even natural off-farm inputs. The benefits our local indigenous land council (Barengi Gadjin Land Council) to go further than pure ecological health; we believe chemical-free harvest local pink lake salt—a favourite of our bakery customers. farming to be an ethical decision. How did your collaboration with the Barengi What does a day at the grove entail? Gadjin Land Council come about? It's seasonal. If we aren't picking (April/May/June), we are pruning The pink lake in Dimboola seemed like a good option to diversify and tending to trees. Other than that we have an airbnb cottage at our product lines, but it sits on crown land. We decided to approach the farm and my dad still comes down to the weekly farmers markets. the Barengi Gadjin Land Council to create a joint pitch to harvest the lake. This partnership provides funds and employment to the What have been some of the challenges over the years? local land council and indigenous people in the region. Drought and convincing consumers that quality is worth paying that What does hand harvesting the lake entail? little bit more for. We can't control drought but we've made some great progress on the latter. I'd like to say thanks to all the bakers We harvest with shovels, removing the top layer as to not harvest any salt with dust particles, and fill 20kg baskets. We then push out there that support us—a family business that endeavours to the harvested salt to the bank of the lake to transport and process provide the best quality produce to our customers. We have many (dry) in Melbourne. We are 100 per cent invested in maintaining the great customers in Victoria and would love to chat to any local integrity of the resource, so there is no mechanised equipment used or interstate bakers that are interested in finding out more about in the harvest on the lake. Mount Zero Olives. 48 BAKING BUSINESS

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RECIPE Recipe from the 10-year-anniversary edition of Belinda Jeffery's Mix & Bake. Published by Penguin Books.

Cheese , o l ive and bu t t e r m i l k h e r b b r ea d // M a d e w it h b ut term i l k a nd pa cked w it h f l a vou r, t h i s b ea utif u l bread is perfect for the cooler months. It's perfect as an accompaniment to a winter soup or on its own with lashings o f l o c a l l y m a d e b u t te r. MAKES ONE LOAF INGREDIENTS: METHOD 2¼ cups (335g) plain flour 1. Preheat your oven to 180°C. Butter a large If you’re using the egg wash, brush it over loaf tin (about 23 x 13 x 6cm) and either line the top, then sprinkle some small thyme 2 teaspoons baking powder it with buttered baking paper or dust it with sprigs and sea salt onto the loaf. ½ teaspoon bicarbonate of soda flour, then set aside. 4. Bake for 40-45 minutes or until a fine skewer 1 teaspoon salt 2. Put the flour, baking powder, bicarbonate of inserted in the middle of the loaf comes out soda, salt, pepper and mustard into a large clean—you can almost tell by the tantalising 1 teaspoon freshly ground bowl. Whisk them together with a balloon aroma alone when it’s ready. Remove from black pepper whisk for 1 minute (or you can just sift them the oven and leave the loaf in the tin for 5 ½ teaspoon dry mustard powder into the bowl instead). Add both of the minutes, then turn it out onto a wire rack, cheeses, the olives, chives and thyme and remove the paper and leave it to cool. 60g freshly grated parmesan stir them thoroughly together. 5. Like most of the breads in Mix & Bake, it tastes 60g cheddar or good tasty 3. In a separate bowl, whisk the eggs, then better when it’s still barely warm or at room cheese, grated whisk in the oil and buttermilk until they’re temperature. If you find you have leftover ½ cup (75g) stuffed olives, sliced well combined. Make a well in the middle of bread, wrap it tightly and store it in the fridge the flour mixture and pour in the buttermilk for up to three days. When you want to use ¼ cup snipped chives mixture. Stir together until they form a it, wrap it loosely in foil and heat it gently in a 2 teaspoons thyme leaves or 1 thick, sticky batter. Scrape this into the 150°C oven. It is still fine for a few more days teaspoon dried thyme prepared tin and smooth it out evenly. after that, but is best sliced and toasted. 2 eggs 2½ tablespoons olive oil T H E R E A R E S O M A N Y VA R I AT I O N S YO U CA N M A K E TO T H I S R E C I P E … 1¼ cups (310ml) buttermilk "I find I invariably flavour it slightly differently every time I bake it. Semi-dried tomatoes or egg wash (optional), made from roasted capsicum are just as delicious as olives; the thyme can be replaced with oregano or 1 egg yolk beaten with 2 rosemary; a touch of chilli adds a nice little kick; Gruyerè or firm goat’s cheese is a welcome teaspoons water change from cheddar; and rather than the thyme and sea salt topping, sesame or nigella seeds are especially good and a nice crunch." — Belinda Jeffery extra thyme sprigs and sea salt, for topping BAKING BUSINESS 51

RECIPE b l ac k sesame choc_ o l at E c ake // INGREDIENTS: 200g black sesame seeds 200g butter, chopped Adored by the Chinese for its many health - 3 eggs, lightly beaten promoting and anti - ageing benefits, black 185g coconut sugar sesame is one of the most popular Asian dessert f l a vo u r s . Tr y t h i s u n i q u e c h o co l a te ca ke fo r a 100g almond meal t wi st on a trad itiona l favou rite. 35g gluten-free plain flour 1 teaspoon gluten-free baking powder Serves 8–10 Chocolate ganache 200g dark chocolate, chopped 100ml pure cream 52 BAKING BUSINESS

METHOD Preheat the oven to 180°C. 35-40 minutes, or until a Grease and line a 20cm skewer inserted in the centre square cake tin. comes out clean. Allow the cake to stand in the tin for Put the sesame seeds into a 10 minutes before turning mortar and pestle or spice mill and grind to a smooth paste. out onto a wire rack to cool completely. Put the butter and sesame paste into a saucepan and To make the chocolate cook over low heat until the ganache, combine the butter melts. Remove from chocolate and cream in a the heat and stir in the eggs saucepan over low heat and Recipe from and sugar. cook, stirring occasionally, Beautiful until the chocolate melts. Food Combine the almond meal, by Jody Remove and allow to cool for flour and baking powder in Vassallo. 15 minutes, or until thickened. Published a bowl, then sift over the by egg mixture and gently fold Spread the chocolate ganache Harlequin to combine. Pour into the over the cake and allow to set. prepared tin and bake for Cut into small pieces to serve. BAKING BUSINESS 53

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MASTER CLASS B r ea _ king B agu _ e t t es With a cri s py, chew y cru s t a nd f l uf f y a i r- pocked m i dd l e bes t s er ved with a s lather of sa lted b ut ter, the end u ri ng ba g u et te i s one of the mos t popu la r b rea d s on the ma rket. It ’s a l so one of the mos t d if f icu lt to per fect. I M A G E S Mu r r a y Ha r r is P h o t o g r ap h y BAKING BUSINESS 55

MASTER CLASS 56 BAKING BUSINESS

Baguettes baked from dough that’s too cold will lack strength, while those baked European from dough that’s too hot will be tough. manufacturing and efficiency Bakers can experiment for years before achieving the right combination of flavour, crumb, crust and shape of the long, thin at its best loaf. One baker who has baguettes down to an art is Christian Ramalhos have an Bonne of Lavie & Belle. Christian started his career as a Catering Chef in France but soon left for New Caledonia. There, he worked oven to suit any as a builder for 20 years before returning to his love of baking. He application eventually attended a prestigious French baking school where he studied under famous French baker Christian Vabret. Last year, Christian moved with his wife and daughter to Sydney, and opened boulangerie Lavie & Belle in Surry Hills. There, customers say of his baguettes, “We are in France, without the jetlag.” Christian says four things are required to craft the perfect baguette: the right flour, the right water, a love of the work, and time. “I use traditional French flour with no additives,” Christian says. "It is great for producing old-fashioned, long fermentation.” He insists on iodised salt, such as Guérande, because it contains minerals that are important for the bread. The perfect water, he says, is spring water: “It’s not easy to find a location with a spring in cities,” he jokes, so Christian works with the next best thing: filtered water. Christian uses a homemade liquid sourdough with fresh yeast to improve the fermentation process. People should avoid adding extra yeast and additives, Christian says. Often people will add them to speed up the fermentation process but it will ruin the taste of the baguette. He also recommends bakers check the temperature of the dough after the mixing process. A good digital thermometer is essential. For baguettes, Christian says, the dough must be between 24 and 25° C . Contact us for amazing offers across the “The temperature of the dough at the end of the mixing process is really important as it contributes to the strength of the dough and exceptional range of the aromas in the bread," he explains. Ramalhos ovens Baguettes baked from dough that’s too cold will lack strength, while those baked from dough that’s too hot will be tough. When mixing the flour and water, think about the temperature of the room, and use warm or cool water to achieve the optimum dough temperature. Christian says the most common misconception about baguettes is that there isn’t a lot of choice. Showroom: 166 Cheltenham Road, Dandenong, 3715 MV00372AG “There are a lot of recipes,” he says, "but most of them are used less Ph: 03 9791 3223 and less because they require a lot of time to make." www.dbce.net.au Thinner baguettes, around 125 grams, are called ficelle, while bigger baguettes, around 400 grams, are called flûte or pain parisiens. 24 HOUR SALES & SERVICE The recipe Christian has provided is for a traditional 300g baguette. BAKING BUSINESS 57

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MASTER CLASS T r a d i t i o na l METHOD B ague t t e 1. Prepare and weigh all ingredients 2. Mix flour and water and leave to autolyse for one hour 3. Add sourdough, yeast and salt and mix for 4 minutes (first speed) then 7 minutes (second speed) INGREDIENTS TIMES 4. Check the temperature of the dough to make sure it is 1kg French flour (T65) Autolysis: 1 hour between 23°C and 24°C 650g water Mixing: 4 minutes (first speed), 5. Let the dough grow for 1 hour and 30 minutes 7 minutes (second speed) 200g of “sourdough” (levain) 6. Form dough into 350g batches and let rest for a further Dough growth: 1 hour and 30 30 minutes 5g yeast minutes 7. Shape your baguettes and let them rest for 1 hour and 20g salt Further resting: 30 minutes 30 minutes 8. Put baguettes on loader and incise each baguette Resting time after shaping T E M P E R AT U R E S baguette: 1 hour and 30 9. Bake with steam for 20-25 minutes Base: 58°C minutes 10. Bon appétit! Oven: 250°C Baking: 20 minutes BAKING BUSINESS 59

H OT P RO D U CT S . The N e w B en c hma r k in F o o d - S a f e B r ush w a r e Ultra Safe Technology (UST) is part of Vikan’s ambition to create the most secure, safe and hygienic cleaning tools for the food and beverage industry. UST Brushware features a unique filament retention system, which makes it the safest brushware available globally. The new Filament Security Units are moulded as an integral part of the brush, effectively making it a one-piece brush. This feature eliminates the risk of loose filaments, and thus, the potential for product rejection, recalls and waste. S o u r d o ugh The unique brush head pattern makes the brush easy to clean and dry and improves cleaning t ha t ’ s r ead y efficiency. This reduces the risk of product rejection or recall due to contamination from to go microbes/bacteria, foreign bodies, cleaning chemicals and allergens. Like the idea of Stone Bake Contact Wells for more information. Sourdough that comes comes fully baked and sliced? If so, Bakers Maison’s Stone Baked Sourdough Loaf Café Style N e w M ixe r o n t he M a r ke t (sliced) is the bread to have in Vanrooy Machinery has recently launched the Escher PM-D Planetary your kitchen this winter. Stone Mixer. With a double tool and removable bowl, the machine is perfect baked and thickly sliced to for mixing high quality and quantity doughs, creams, cake mixes, support heavy winter meats and cheesecakes, fillings and more. sauces, this rugged looking loaf is the perfect bread to fill with The tools in the Escher PMD can move independently, meaning you can breakfast and lunch café fare. adjust the speed of each tool individually and the two-way rotation of the bowl means you can reverse the motion (this allows you to create Bakers Maison is known for geometry and mixing flows that homogenise and improve their par and fully baked the quality of your dough). The machine is also oil-free, so French-style breads, pastries you can enjoy improved hygiene and reduced maintenance. and sweets, which they distribute to the food service Depending on your requirements, you can choose from a sector across Australia. range of tools to come with the machine. Options include hot and cold air injection, hopper for loading ingredients, Contact Bakers Maison for automatic loading system, flanged opening on tool cup and more information. a touch-screen and recipe storage. Contact Vanrooy. S a y G o o db y e t o M inimum S pend A Mastercard study found that businesses are missing up to 40 per cent of their business by not offering consumers the choice to make payments of any size with their choice of payment form. Consumers are increasingly aggravated when they need to pay cash for smaller purchases or where there is a minimum spend requirement, with up to 84 per cent resenting restrictions such as paying a fee for smaller transactions. The Zero Dollar Minimum campaign was introduced by Mastercard and Australian payment providers to encourage retailers to provide customers the choice to make cashless transactions with no restrictions. Contact Mastercard for more information. 60 BAKING BUSINESS

P u t yo u r o w n s t y l e o n t his ap r o n Chef Works has created the Byron Canvas Cross Back Apron collection. Named Yo u r ow n l i t t l e after Australia’s Byron Bay, an E u r o pean - designed p o c ke t r o c ke t area famous for its creativity c o l d / h o t disp l a y The dual infrared and convection oven is one and simplicity, the Byron Collection provides optimum c abine t s of the latest innovations from the German leaders of baking. space for personal branding. Complete Display Equipment recently announced its partnership with Italian company Tecnodom. In The infrared technology bakes the product from The simple design and soft addition to Complete Display’s current products, the inside out, which retains moisture, increases natural colours (you can they will now also be supplying a new range of shelf life and quality. choose between five colours) Bravo heated and refrigerated display cabinets, guarantee that the aprons will The convection actions bake from the outside which Tecnodom has specifically designed for the complement any environment in, allowing for a crispy texture to cover your Australian market. or setting. Pair it with an cooked treats. eye-catching gingham Tecnodom approached Complete Display It is ideal for convenience stores, snack shops, shirt for a bold look, keep it Equipment with their specially designed Bravo bakery shops and many more. With its low sophisticated with a fitted series and after exhaustive tests in the Rowville power consumption, small footprint, fast start shirt, go edgy by pairing it factory, Complete Display Equipment’s national up time and ability to speed up your workflow with a polo, or take it to the sales manager Rob Catalano said, “We knew we by 70 per cent, you can respond to your kitchen with a chef jacket. had found what we were looking for. The Bravo customer’s demands easily and quickly. range is perfect for the smaller bakery or café The aprons are 100 per cent Contact W&P Reedy for more information. that is looking for a quality European cabinet at a cotton and have a tight canvas very competitive price.” weave for high resistance to splashes and spills. Removable Complete Display will also continue to straps make it easy to wash manufacture the Complete range. and the cross back style Contact Complete Display Equipment for more makes it a comfy wear. information. Best of all, they just look really good. Contact Chef Works for E d l y n l aun c hes ne w more information, including V ani l l a F r iand M ix stockists. Edlyn is excited to announce the launch of its new Vanilla Friand Mix, a great addition to its already extensive range of bakery premixes. The product itself is Gluten Free, packaged in an O r c ha r d n o w pa r t o f easy to use and store 2kg container and is made in F r esh F o o d I ndus t r ies Australia, simply add Edlyn’s Vanilla Friand Mix with butter and water to create these deliciously dense Fresh Food Industries has recently purchased and moist dessert cakes. It’s that easy. Orchard Icing, a well-established niche cake decorating company that specialises in the Edlyn’s Vanilla Friand Mix can also be easily manufacture, packaging and distribution of a combined with your favourite ingredients such as range of retail and food service ready-to-use blueberries, raspberries or cocoa to create a new rolled icing cake decoration products. dessert flavour every day. Why not add something Orchard Icing complements Fresh Food quick, easy and more importantly unique to your Industries’ existing range of cake decoration menu offering with the help from Edlyn. and topping products. This addition to Fresh Contact Edlyn for more information. Food’s diverse range of manufactured products will provide a one-stop shop experience for bakers, pastry cooks and confectioners. Orchard Icing is available in White, Almond, Choc and Ivory packed 12 x 500g carton units per outer or a bulk 3 x 1kg food service carton. All products are available from their national distributor network. Contact Fresh Food Industries. BAKING BUSINESS 61

A T TH E CR U S T OF I T // 62 BAKING BUSINESS

IN THE REGIONS There are few things considered as iconically Australian as t he hu m b l e m eat p i e. H owever, no l o n g er d oes t he tra d iti o na l combination of meat and grav y wrapped in pastr y suf fice. Baking Business magazine chats to Australian Best Gourmet Pie 2 016 w i n n e r s R o l l i n g P i n P i e s a n d C a ke s a b o u t w h a t i t ta ke s to craf t an award-winning meat pie. “It’s about making people happy with the food we create. We want Before a pie is judged worthy of gracing the shelves, a small them to enjoy their experience so much that they can’t help but batch of pies is taste tested by a select few team members who tell someone about it.” all provide feedback. Nathan says tweaks will then be made to the recipe and a larger batch will be cooked that will be given out to So says Rolling Pin Pies and Cakes general manager Nathan staff, family and sometimes even a few loyal customers to sample Williams, and it’s a motto that has well-served the Victoria-based and provide feedback on. This process is repeated until the pies company, whose meat pies have taken out more than 250 awards are perfected. since the late 1990s, including Australia’s Best Gourmet Pie 2016 for their country lamb and rosemary pie. “It can sometimes take months before we are happy enough to sell them to the public. Other times you just get lucky and nail it first It’s not a simple feat, but one the family-run business is justifiably go,” Nathan says. proud of. “Competitions are another great way of getting valuable feedback “While we had been consistently winning medals since the late for new creations. Our Asian-inspired Garlic Pepper Chicken was ‘90s, in 2004 we were judged as the overall winner at the Great created just prior to the 2015 Great Aussie Pie Comp. Two minor Aussie Pie Competition. I think something changes when you win tweaks were suggested by the judges and the pie is now officially a national title. You just aren’t happy unless you’re winning gold Australia’s Best Poultry Pie.” medals, major sections or overall titles,” Nathan says. Despite the range available instore remaining fairly consistent, “And that’s not easy! So you keep pushing yourself.” Nathan says at any one time he and the Rolling Pin crew would So what does it take to create an award-winning pie? Nathan says have 100 recipes in the vault, some of which will make a comeback it all starts with great pastry that has just the right amount of puff intermittently, some will be permanently added to the menu and and flakiness, although he concedes that, ultimately, it’s what’s some will never be seen again. What’s more, Nathan maintains inside that matters most. inspiration can strike anytime, anyplace, from magazine recipes to customer suggestions. “I guess we have adopted a ‘thin on pastry, big on meat philosophy’. A judge at the most recent Great Aussie Pie One firm favourite, created by bakery owner Susie Chalker, is the Competition said our pie bottom was one of the best shortcrusts breakfast pie, which was adapted from a one pan brekkie recipe he had seen in competition,” Nathan says. she found in the Australian Women’s Weekly. Consisting of a filling of bacon, eggs, sausage, baked beans, tomato, and four sauces, “But the fillings need to be full of flavour, made from quality the topless pie has remained on the menu since 2009. ingredients and full of love.” Other surprise favourites were the result of a radio promotion With standards set so high, it’s no surprise the 15 core pie varieties Rolling Pin sponsored, which asked listeners to ring in or post that line the shelves at Rolling Pin Pies and Cakes’ Leopold, online a flavour combination they’d like to see. The four finalists Queenscliff and Ocean Grove stores have been thoroughly tried were curried sausage; nacho; tuna mornay; and chicken, leek and and tested before being added to the menu. camembert, with the latter pronounced the overall winner. A focus on simple flavours done well has seen plain; steak, The creations were a big task for the bakery, but nevertheless all bacon and cheese; potato; and chunky beef pies remain the firm four resulting pies went on to win gold at the Great Aussie Pie favourites with customers across the three stores. comp, and the chicken, leek and camembert placed third overall in However, the Rolling Pin crew aren’t afraid to get creative when the poultry category. inspiration hits, and more innovative pie varieties are regularly “Ideas can come from many places, but most are adapted from added to the menu as “pie of the moment” options following an recipes you would cook for dinner that we’ve found in recipe arduous testing process. books or magazines. If it tastes great on a plate, then imagine what BAKING BUSINESS 63

HOME GROWN + Rolling Pin Pies and Cakes opened at Ocean Grove in the early 1990s with owners Susie and Geoff Chalker buying into the partnership in 1997 before taking over totally in 1999. it tastes like wrapped in pastry,” Nathan says. However, for the current reigning pie champion Rolling Pin all our beef pies are made reverted back to the simple yet classic flavour combination of lamb and rosemary. using Cape Grim beef from “This pie has really been a competition stalwart, having won a gold medal every year for the past 12 years. But to be honest I wouldn’t Tasmania... say there is anything overly creative or innovative about it. It just tastes delicious. It has chunks of locally-sourced slow cooked lamb in corporate accounting joined the team in 2013, and her mechanic and fresh vegetables that are packed full of flavour,” Nathan says. husband Todd is now our maintenance supervisor,” Nathan says. “It is really important to us that we use the highest quality meat in “We all have our own set of skills and they just seem to our pies, so all our beef pies are made using Cape Grim beef from complement each other. And we have 55 wonderful staff who all Tasmania, trimmed and prepared by our local butcher. We try to contribute to the success of the business.” source as much as we can locally.” So what’s in store for Rolling Pin Pies and Cakes in 2017? A true family affair, Rolling Pin Pies and Cakes opened at Ocean Not surprisingly the team is currently gearing up to defend their Grove in the early 1990s with owners Susie and Geoff Chalker Best Gourmet Pie title, as well as perfecting instore operations. buying into the partnership in 1997 before taking over totally in 1999. Stores in Queenscliff and Leopold soon followed. “Space is becoming an issue for us, so we will be looking at implementing lean principles into our production area,” Nathan says. “We have a wonderful team here. In fact we are all one big family at the Rolling Pin. I joined the Rolling Pin in 2006, and then joined the “And we will, of course, be defending our title. I’m sure there will family when I married Sue and Geoff’s daughter (and pastry cook) also be a couple of pies that we haven’t even thought of yet that Kristy in 2007. Their other daughter Stacey, who has a background will make an appearance.” 64 BAKING BUSINESS

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MEC GLOBAL FOOD & DRINK MACHINERY TEL: (03) 9357 4511 MOB: 0407 853 329 EMAIL: mec@mecfoodmachinery.com Est 1974 in Australia WEBSITE: www.mecfoodmachinery.com For all your Bakery / Pastry and Pizza requirements R I C E P ill notW A R ! come to MEC FOOD MACHINERY AUSTRALIA PTY LTD 100s of machines and ovens currently in stock and ready for immediate MEC w ten! delivery (any where in Australia). be bea Finance available at 5% (until 5 years) Subject to approval Complete set up - Extra discount given to complete shop set up! MEC Deck Ovens All sizes from 18-74 trays with Conveyor loading / unloading system / MEC Moulders Gas / Electric / Oil / Wood MEC Rack Ovens for Bakery and Pastry Available in Electric/Gas. 2 cylinders / 4 Available in all sizes from 12/16/18/24/30/36 trays, plus double 36+36 trays cylinders. 2 cylinder moulder for all MEC Water types of bread, Dozer adjustable cylinder height. Available in 500mm or 600 mm belt width MEC Automatic Bread Slicers. available all sizes- Thick/thin MEC Automatic Volumetric MEC Conical Rounder CN/1. Pieces MEC Automatic Dividers. Piece weights fro, 100g up to 1600g. Aluminium MEC Spiral Mixers. All sizes Bun Divider/ from 100g up to 1600g. conveyors with teflon-coated from 80kgs - 300kgs. Fixed Rounder Output: 1200-2400 pieces track. Adjustable flour duster bowls / removable bowls available in all per hour approx sizes and pieces weight Gravi-Flux Gravi-Rondo Gravi-Forma NO-STRESS NO-STRESS NO-STRESS SC00318AA END OF FINANCIAL YEA Genuine B R DISCOUN IG MEC “No Stress” Ciabatta Line Laminating divider / conveyor belt system / rounder. Works with 75% water MEC Twist Machine We also supply all types of trays for Bakery, Pastry TS! (plastic twist band) and Pizza. MEC Manual Clipping Machine (plastic 20-50% OFF or aluminum seal) all NEW EQUIPME N BAKERY / T for PIZ & PASTRY ZA MEC Bagging- Clipping/Twisting MEC Horizontal Bagging and Clipping Machine Machine with bag open semi- automatic machine electto-pneumatic operation mechanical speed 35 ppm. Clipband model-plastic clip brand length mm 40 WE ACCEPT 66 BAKING BUSINESS POSTAL ADDRESS: PO Box 33, Campbellfield Vic 3061 SALES & SERVICE: Unit 5, 1730 Hume Hwy, Campbelfield Vic 3061 TRADE-INS

ON SHOW BAKER TAKES OUT YOUNG ENTREPRENEUR AWARD AT THE SOUTH EASTERN SYDNEY BUSINESS AWARDS It’s great to see one of our own winning in the wider business community, so we were excited to hear Bake Bar was so successful in the South Eastern Sydney Business Awards, which recognise business excellence in the region. Gilat "Gili" Gold won Young Entrepreneur at the South Eastern Sydney Business Awards Bake Bar is a chain of artisanal bakeries in Sydney’s Eastern suburbs, which creates organic, handcrafted food under the leadership of owner Gilat “Gili” Gold. Starting out with a bakery in Randwick in 2012, Bake Bar has since The food on offer (everything expanded into Alexandria and Double Bay. It has an open bakery where customers watch as breads, pastries, pies and sausage rolls from spelt, whole wheat and rye are made fresh while they eat. sourdough to croissants, bagels Specialising in gluten-free and organic breads and cakes, Bake Bar’s reputation is spreading as the place to go for a nasty-free and pasta) is crafted from Gili’s feed in the eastern suburbs. The food on offer (everything from spelt, whole wheat and rye sourdough to croissants, bagels and own recipes. pasta) is crafted from Gili’s own recipes, which she trials and refines before sharing with her staff. “We were thrilled to be a part of this year’s Business Awards, and even more exited to win the Young Entrepreneur Award,” Gili says. Bake Bar was nominated in three categories of the business awards: Excellence in Business (Bake Bar Randwick), Start Up “Winning means we can share our passion for organic baking and Superstar (Bake Bar Double Bay) and Young Entrepreneur, produce with more people and make good, healthy food more which Gili won. accessible.” BAKING BUSINESS 67

ON SHOW Grain Technology on the table The 67th Australasian Grain Science Conference, to be held in Christchurch in September, will be discussing all things grain with the theme announced as Grain Technology for Consumer Nutrition. The scientific program will bring together • A global understanding of cereal science • Functional properties of arabinoxylans of scientific and technical experts from human health • Novel advancements of gluten free around the world to discuss grain • Wheat and sorghum dough rheology in products breeding, processing, nutrition and relation to protein composition consumer foods. • Novel cereal functional food development • Pulse Electric Field processing of cereal Hot topics include: starches to improve functionality • Plant-protein biomaterial processing • Utilisation of transgenic methods for For more information, abstract submission, plant breeding reflecting on practice and • Diversity in quality traits in wheat and and registration details visit regulations in Australasia and beyond tailing flours with wider suitability www.ausgrainscience.org.au. Mackies is known for uncompromising quality, value for money, Teflon® Coatings, HACCP Certificates and Product Innovation. Mackies is proudly Australian supplying globally accepted products to the baking industry. MV00331AA Teflo Baking n Tray Sydney Australia (02) 9708 2177 Brisbane Australia (07) 5504 7720 email: sales@mackies.com.au Melbourne Australia 0417 236 838 web: www.mackies.com.au 68 BAKING BUSINESS

ON SHOW top The best young pastr y gong chefs from around the globe battled it out in May to be named 2 0 17 S a v o u r P a t i s s i e r o f t h e Ye a r. L o ca l pas t r y c he f c l aims t o p p r ize For the second year in a row, young pastry chefs from around the world travelled to Melbourne to compete for the title of 2017 Savour Patissier of the Year. However, the honour went to local pastry chef Santiago Cuyugan. The 24-year-old pastry chef and chocolatier from South Melbourne’s Bibelot not only received the highest combined score across each of the categories: tarts, eclairs, desserts, and entremets, but also claimed the individual category for entremets, beating out competitors from Belgium, Sweden and the US. Competition creator and Australia’s top chocolatier Kirsten Tibballs said it was incredible to see so many people come together in support of the competition. “I started the Savour Patissier of the Year competition with the aim of developing a platform to recognise and showcase the talent of both national and international pastry chefs,” she said. “I’m truly honoured to have had the best in the world at this year’s event.” Santiago, who last year placed 13th in the competition, said the win had come as a surprise. “I had actually won the best cake category, and I was surprised by that as well, but I thought that was nice and I was happy enough with that. Then they announced the Santiago Cuyugan was named overall winner and I was even more surprised,” he said. 2017 Savour Patissier of the Year “My only goal was to do better than last year. After the first the Ghana Cocoa Plantation Tour in October. competition I knew I wanted to do it again so right away I started researching and developing concepts and ideas, “I’m definitely looking forward to both. I’m a big fan of and started developing recipes and solid ideas in January.” travel and new experiences. This opportunity is something I’ll value quite a bit,” he said. As part of the win, Santiago received $50,000 in cash and prizes including a trip to Hong Kong to train at Ravifruit See a full list of category winners in Kirsten Tibballs’ with pastry chef Marike Van Beurden, as well as a place on column on page 24. BAKING BUSINESS 69

ON SHOW 2017 Fine Food Australia to be the biggest yet Every September, Fine Food Australia showcases the latest in the food industry. Regularly attracting 20,000-plus attendees, the show exhibits product innovations and offers expert advice on everything from coffee roasters to packaging and equipment. There’ll be a few changes to the show this year. First, Fine Food will be held at the International Convention Centre in Darling Harbour. Plus, under the same roof, the brand-new Commercial Drinks Show will launch its first ever event. The Commercial Drinks Show will cater to the growing demand for hand-crafted alcohol and will include everything you need to know about the on-premise liquor industry. Bringing the two shows together will combine Australia’s $16 billion liquor industry with our $170 billion foodservice and food retail industries, and promises to be the biggest Fine Food Australia yet. Also new this year is the Organics Zone, the Fit Out and Design Zone and the Start Up Zone. These new areas will sit alongside old favourites such as the Talking Food Stage, Devondale Café Stage, Innovations in Patisserie State, ACF Culinary Challenge, Official Great Aussie Pie Competition, Bake Skills Australia and Live Bakery. Fine Food Australia is the most important destination for any business in the foodservice industry looking to grow, find new ideas and refine skills. See you there! Visit www.finefoodaustralia.com.au for more information. MV00140AF 70 BAKING BUSINESS

... for PAST RIES, FLAT BREADS, where technology CRAC KER S and more ... and tradition unite For all your pastry and Viennoiserie needs Vanrooy has you covered with Tekno Stamap for pastry sheeters and small lines, and Canol for medium to industrial lines including laminating, injecting lines, frying lines, pizza, flat bread & cracker lines. Tekno Stamap and Canol equipment is designed and manufactured in Italy to the highest European standards. Autosmart 123 Tekno Stamap Autosmart 123 In our test kitchen for you to come in and test drive – the AUTOSMART 123 7000 series. With its large 123mm rollers it can work very hard doughs down to the thinnest sheets. • User friendly touch screen, with its smart software making programming Canol Line easy and simple. • Sequential programming offers the possibility of setting starts, stops, increase and decrease of the roller gap to meet specific needs without manual operation. The automatic flour duster and the stress free dough winder assist in reducing labour and increasing quality. Canol Pastry Lines The Canol Make-Up tables are especially designed to produce a large range of puff pastry, yeast dough, Danish pastry, etc. The production lines have the following advantages: • Simplicity of use • Production flexibility • High production capacity and Reliability The Canol lines offer extreme flexibility with its modular system allowing you to extend the make up lines to meet your needs, from cutting and shaping to filling and complete production Canol Line in one line whilst reducing labour whilst ensuring consistency through its stress free handling of your pastry. Multi Purpose Line Call Vanrooy on 1800 776 776 to speak with one of our bakery specialists Frying Line or come and see us at the BAA Show: 20th - 22nd June 2017 – Melbourne SC00302AA • Rack, Deck, Convection • Dough Sheeters • Bakery, Pastry and • Cutting & Portioning Machines • Bean to Bar Cocoa • Spraying & Glazing & Pizza Ovens • Planetary Mixers • Ingredient Storage & Dosing • Stress-free Dough Dividers Frying Automation • Doughnut fryers Production • Retarder Proovers • Automatic Laminating Lines • Levain Machines • Dough Moulders • Depositing & Biscuit • Doughnut Injection • Silos Machines • Macarons, Choux Pastry, • Spiral Mixers • Tunnel Ovens Cookies, Biscuits & more • Industrial Chocolate • Premium Drive Systems • Multi Deck Tunnel Ovens Production • Pie and Tart Presses • Water Meters & Chillers • Chocolate Technology • Forming & Filling Machines • Woodfire Ovens • Steam • Processing, Pressure and Vacuum Vacuum • Display Cases • Cookie Machines Cooking, Cooling, Refining, Whipping, Cleaners • Bun Dividers & Roll Lines • Blast Chiller • Dough Dividers & Moulders • Gelato Equipment • Pattern Rollers • Pasta Machines Preserving ALL IN ONE MACHINE BAKING BUSINESS 71 freecall 1800 776 776 email vanrooy@vanrooy.com.au web www.vanrooy.com.au

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ON Rollmatic ® SHOW the first ingredient FOR QUALITY ITALIAN PASTRY SHEETERS GHANA COCOA PLANTATION TOUR WINNERS ANNOUNCED A lucky group 40 Australian chefs, bakers, pastry chefs, chocolatiers and industry professionals are getting ready to pack their bags and head to Ghana in October. The trip was organised as part of a promotion spearheaded by Callebaut, in conjunction with Australian importer F. Mayer Imports P/L. Included in the tour group are 11 winners from around the country who were drawn at the Savour Patissier of the Year competition in late May. They are: NSW Klemen Poppit – De Toni Patisserie Janine Epere – Destiny Haven Leon Marshall – Frugii VIC Adrian Straton – Chocolate Mill Hayley Tibbett – Indulge Chocolates Bernard Chu – Luxbite QLD Kaitlyn Fitzpatrick – 31 Degrees Natalie McEwan – Sheraton Mirage WA Semiautomatic and automatic pastry sheeters with SC00313AA Tenina Holder – Thermomix simplified programmable touch screen and 100 work SA programs. Tables from 500 to 700mm wide and from 800 Justin Williams to 2000mm long, depending on the model and version. Theresa Streefland – Cocobean Chocolate This year will be the second time the tour has been run—the first Get ahead of the ALSO AVAILABLE WITH FLOUR was in 2013—and attendees will be visiting cocoa plantations, Barry Callebaut’s Cocoa Horizon Programme site, Ghana Cocoa Board, competition DUSTER, AND THE AUTOMATIC Cocoa Research Institute of Ghana and the Barry Callebaut Cocoa ring now for more DOUGH SPOOLING UNIT AVAILABLE Processing Plant, as well as other tourist locations. F.Mayer Imports sales and marketing manager—chocolate division information. ON THE MORE PROMINENT MODELS Gary Willis said for a pastry chef or chocolatier a tour like this is a once in a lifetime opportunity. “These professionals like to have in-depth knowledge on ingredients they work with, and the knowledge they will gain from a tour like this is invaluable,” he said. “This is a purpose-built custom tour that is created only for us. No one can just rock up to Ghana and do anything like what we have organised, and no other company in Australia has ever offered anything like this.” Mr Willis said 80 per cent of the tour attendees from 2013 had entered the competition to attend again this year. 50-52 Norcal Road, Nunawading Vic 3131 “That’s the best reaction to hope for, I think,” he said. 74 BAKING BUSINESS

ON SHOW And the winner is... The LA Judge Award was announced in May, with the winner taking home a ticket to visit the Puratos headquarters in Belguim, on top of the bragging rights that go with winning this prestigious award. Conor was presented the award at the LA Judge Dinner, which was held in conjunction with the Australian Society of Baking Conference in Sydney. The conference heard from speakers such as Ian Price, who spoke about waste optimisation, Michelle Broom, who spoke about trends in Australian attitudes to grain foods and opportunities for the baking industry, and Colin Abbott, who spoke on the proposed changes to the national apprenticeship training package. “Conor is not only an extremely competent baker, but throughout the competition he has When it’s time to demonstrated excellent bread increase efficiency knowledge and maturity. and presentation The winner of this year’s LA Judge Award goes to… Conor KWIK LOK 086-200, McNaught! The competition, which is in its 50 th year, celebrates a new standard in easy to use bag SC00206AB apprentice bakers under 23 years of age, and tests competitors in all aspects of baking including baking skills, technical closing equipment. knowledge and presentation abilities. In an AEGIC report, AEGIC bakery leader Daniel Li says, “Conor is not only an extremely competent baker, but throughout the competition he has demonstrated excellent bread knowledge and maturity. There is no doubt that he will become a valuable asset BES to the Australian baking industry.” DAT T BEFO E RE Conor works at Creative Crusts under artisan baker and highly awarded owner Brett Noy. As part of Conor’s prize, he received an all-expenses-paid five- For details on the KWIK LOK range of semi and day trip to Belgium to visit baking and ingredients company automatic bag closing equipment contact: Puratos. There, Conor will take part in bakery demonstrations and tour the famous Puratos Sourdough Library, which holds QLD VIC NSW a unique collection of natural ferments from all over the world 07 5549 1569 03 8581 9700 02 8822 3501 (they’ve collected more than 700 strains of wild yeast so far). BAKING BUSINESS 75

ON SHOW SOUTH The South Australian Food Industry Awards Program recognises individuals and businesses with outstanding vision, leadership and innovation. The theme this year is AUSTRALIAN “Breakthrough”. The awards are a great way to raise your profile in the industry. Catherine Sayer, CEO of Food South Australia, says that businesses who have been FOOD INDUSTRY selected as finalists and winners in the past have used their success to great advantage in their promotion to overseas markets. AWARDS OPEN Entry is open to South Australian business which are food producers, manufacturers or franchisors, or which provide goods or services to the food industry. Unique and individual awards include but are not FOR ENTRIES limited to the San Remo Hall of Fame, Bickford’s Australia Leader Awards and the Tasting Australia Consumer Award. Applications and voting are now open. The winners will Get your entries in for the South Australian be announced at the Gala Dinner on November 24 at the SAHMRI building, North Terrace by non other than food Food Industry Awards, to be held in South legend and MC Matt Preston. Australia in November. For more information go to www.safoodawards.com.au. INTRODUCING THE NEW LOWER COST MODEL SCORPION 1000 PACKAGING MACHINE FOR ALL YOUR BAKERY AND OTHER PRODUCTS Machine is fully automatic for ease of use and set up and can be easily operated by non skilled workers Also features NO - Product No bag which means this machine unlike others will not produce a empty bag when no product is placed on the infeed Backed by 2 years warranty and guaranteed supply of parts for 20 years Deal with a packaging expert with 30 years of Bakery and SC00316AA Packaging experience Panda Packaging 0408496420 | errol@pandapackaging.com.au 76 BAKING BUSINESS

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ON SHOW FOOD'S FINEST CONVERGE ON MELBOURNE May saw more than 250 exhibitors, two major conferences, 25 free workshops, and four elite chef competitions combine to result in the most successful Foodservice Australia tradeshow yet. Held at Melbourne’s historic Royal Exhibition Building from May 28-30, Foodservice Australia 2017 brought together buyers and Thirty talented competitors suppliers from around the country to see the latest trends in dining. battled it out in four Event director Tim Collett said the show was a huge success. “We had an amazing range of exhibitors and special events, and categories: tarts, eclairs, that helped to draw a record crowd. It was incredibly exciting entremets and desserts. to see it all come together. The show floor had a real buzz and exhibitors tell us they were doing solid business,” he said. and local Paul Kennedy from Savour Chocolate & Patissierie School. On day one, the Australian Seafood Summit drew suppliers, chefs and experts to discuss issues in fishing, aquaculture, Local pastry chef Santiago Cuyugan was named Savour Patissier of consumption, sustainability and menu trends, while day two saw the Year, and also took out the entremets category. Other winners top restaurateurs attend the National Restaurant Conference. were Joshua Cochrane (eclairs) and Alessandro Bartesaghi (dessert). The two chef competitions—Chef of the Year and Bocuse d’Or On the gallery level the Savour Patissier of the Year contest Australian Selection—formed the heart of the tradeshow, with attracted large crowds and was also watched online by more Michael Cole from Georgie Bass Café & Cooking School claiming than 100,000 people. Thirty talented competitors battled it out in both titles, while Simon Best from Augello’s in Mooloolaba claimed four categories—tarts, eclairs, entremets and desserts—with the the Dairymont Australian Pizza Championship title. creations judged by superstar patissiers Jordi Roca (el Celler de Can Roca, Spain), Antonio Bachour (Bachour Bakery and Bistro, Florida), The next Foodservice Australia tradeshow will run from May 27-29, Christophe Michalak (French TV star and patisserie owner, Paris), 2018, at the International Convention Centre at Darling Harbour. 78 BAKING BUSINESS

ON SHOW JUST WHAT YOU’RE Queensland MISSING Baking on Show ITES OVEN WINNER OF Queensland’s bakers strutted their stuff in PRESTIGOU N S May, showing off their best creations at the INN OV ATIO IBA AWA RD Queensland Baking Show and the Excellence 2015 in Baking competition. Queensland Baking was on display in May at the Queensland Baking Show. Long-time show competitor Tony Robinson from Ferny Way Bakery took out a swathe of awards for his white loaf, The ITES oven from WP Riehle is a German designed and built infra-red oven vanilla slice and apple pie as well as the Queensland Baking Show and convection oven in one with many other unique features. The oven is Perpetual Trophy. designed especially to bake off pre-baked frozen breads, snacks such as This year, the show also saw some new entrants, including Brooke pizza slices, sausage rolls, pretzels and much, much more. Hambly from Bruns Bakery in Brunswick Heads. She won awards The oven is ideal for convenience stores, snack shops, hotels and for her white three-strand plait and her pasties and she also took restaurants, satellite bakery shops and kiosks. Its low power consumption out the Decorated Mud Cake category. and fast start up time and small footprint means that you can respond to your customers’ demands easily and very quickly. The Champion Loaf of the Show also went to a new face, Brad The infra-red technology bakes the product from the inside out, retaining Harvey from Retail Food Group. moisture in the product. This increases shelf life and improves the quality of Baking Association of Australia executive officer Tony Smith says the finished product. The convection oven bakes from the outside in. state-specific shows provide an opportunity for bakers to learn • Conventional oven and newest infrared technology in one IDEAL FOR and improve their skills. He says the show is designed to give PRETZELS, feedback to entrants on their work and that the open judging • Bakes in to out and out to in ROLLS, PIZ ZA system allows competitors to listen in while the judging is going on. • Thawing possible in the oven BAGUETTES , Then, after the award presentations, competitors are welcome to • Moisture retention & GOURMET mingle with the judges, and discuss their scores. • Touch screen control, 25 individual programs SNACKS May also saw the Excellence in Baking competition at Queensland • Low power Tafe. The competition, for apprentice bakers and pastry cooks, • High output, small footprint had categories in pastry and bread, and the winners from each • Speeds up your workflow up to 70% category will go on to compete in the national final against other • Huge cycle timereductions states later this year. • Stainless steel construction • German designed and built CONGRATULATIONS TO QUEENSLAND BAKING SHOW CATEGORY WINNERS: Champion Loaf of the Show: Brad Harvey Champion Cake/Pastry of the Show: Brooke Hambly COME & SEE OUR 112-116 Canterbury Rd, Bankstown, 2200 Most Successful Pastry Exhibitor: MV00253AC NEW SHOWROOM Visit www.wpreedy.com.au Ferny Way Bakery Most Successful Bread Exhibitor: to see the WP RIEHLE range of products Ferny Way Bakery RFG's Brad Harvey took out 02 9533 9522 Most Successful Apprentice Exhibitor: Champion Loaf of the Show Bakers Delight The Gap. BAKING BUSINESS 79

ON SHOW Chocs on the Rocks Chocolate lovers will take their annual pilgrimage to Sydney’s The Rocks this August to experience two days of pure cacao bliss at the Smooth Festival of Chocolate. Festival Exhibitors Black Star Pastry Gelato Messina Donut Papi Serendipity Ice Cream The Profiterole Project Domuts – Donuts for Dogs Yummy Dutch Pancakes The Original Chocowrap The Dessert House Dessert Jars by Rocco The Vogue Café 80 Raw, 20 Paleo (GF and Vegan options) Piazza D’Oro RicoCoco’s Chocolate Tea Annie Makes Cakes Zeppoli Italian Donuts The festival, now in its fourth year, attracts more than 100,000 sweet-tooths who Me Meli – Loukemades come for the tastings and stay for the Stay Cool Tropical Sno demonstrations. A pop-up Baci chocolate Classic Holidays The Callbaut Test Kitchen Stage will be home to chocolate legends Kirsten Tibballs, shop will house over 10 Chocolatiers Quarters Jean Michel Raynaud, Jodie Van Der Velden, Giovana Falange and Riccardo Falcone. artisan chocolatiers... Baci Perugina A pop-up Baci chocolate shop will Jasper & Myrtle house over 10 artisan chocolatiers, each Jeff de Bruge showcasing their own skills. visitors can take in the sights of Sydney Dean Gibson will be among the stars harbour while sipping on a Mr Black Espresso Savoury Options returning to the show. This year, he’s Martini, which comes topped with a Nutella Berlin Bangers bringing “Bone Shaker”, a moving chocolate doughnut ball. Sofrito Paella showpiece that’s made from more than Also this year, at the Lindt Lounge, chocolate 100kg of Callebaut chocolate. It’s been lovers can design their own Lindt Excellence Stay Cool Tropical Sno in production since January and required – Corn Cups Bar and have the chance to win a $10,000 its own production team including an diamond ring. That Arancini Guy engineer. Head to his Instagram page @ The Smooth Festival of Chocolate is on Surly’s American BBQ deangibsonchocolate to see Dean in action August 12-14 at The Rocks, Sydney. For creating the enormous chocolate sculpture. Classic Holidays more information visit www.smooth.com.au/ At the Mr Black Espresso Martini Bar festival festival-of-chocolate. 80 BAKING BUSINESS

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This spot could eds... For all your pie making ne be yours! from Choose rent 100+ diffe d shape an size pies TO ADVERTISE HERE Model-Junior CALL Lindsay PieMaking Equipment Pty Ltd P: 02 4735 1306 E: info@simplesimon.com.au 07 3866 0000 MV00313AA www.simplesimon.com.au 1800 819 689 24 HOUR SERVICE 0408 298 291 • Rack & Deck Ovens • Mixers and Dividers MV00253AH • Moulders and Provers • Slicers, Jelly Sprayers • Water Chillers, Counters • Tins, Trays & Utensils • Depositer & Transfer Pumps 112-116 Canterbury Rd, Bankstown 2200 www.wpreedy.com.au SC00204AA This spot could be yours! TO ADVERTISE HERE CALL 07 3866 0000 SC00215AA PACKAGING POINT OF SALE STOCK & CUSTOM PRINTED BREAD BAGS We are specialists in design, production and distribution of stock and custom printed bread bags. The Bakery RaNGe OF COLOURs We have a selection of our own custom POS System Top Bak 5” 10” & 1ery designed bread bags that you can utilise with your own bakery details ... NEW Specialists POS Solution s MV00322AA it’s that easy. t 10” Compac ens uch S cre We also have a large range of plain and To printed takeaway packaging which can be custom printed to suit your bakery, so call us today 1300 461 870.MV00134AA available E: reg@bizstar.com.au 1300 BIZSTAR 249 782 Go to www.uniwell4pos.com.au to find out more! BAKING BUSINESS 83

c o ming up J U l - N OV . REGIONAL FLAVOURS 67th AUSTRALASIAN GRAIN SCIENCE CONFERENCE 15-16 July 20-22 September South Bank Parklands, Brisbane Rydges Hotel SMOOTH FESTIVAL OF CHOCOLATE Christchurch, New Zealand 12-13 August CALLEBAUT GHANA COCOA PLANTATION TOUR 2017 The Rocks, Sydney 16–21 October MITCHELTON CHOCOLATE FESTIVAL Ghana, Africa 19-20 August Mitchelton Winery, Goulburn Valley, Victoria SOUTH AUSTRALIAN FOOD INDUSTRY AWARDS FINE FOOD AUSTRALIA 24 November 11-14 September SAHMRI building International Convention Centre, Darling Harbour, Sydney North Terrace, South Australia 84 BAKING BUSINESS

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