It amazes me how something as fundamental and important as bread could be so widespreadly crap. It's as if the miracle that is television were filled with shite programmes that were there just to give us the stingiest tweak of what in, a time of heroes, might be regarded as entertainment. I am inspired and I would now like to officially build up the hopes of candlemakers out there that they are next on the list for my affections.
The bread is great, the simple breadmaking principles are sound and I'm sure the German baker there knows an extremely long German word that translates as: the possibility of creating an excellent product in accordance with one's principles and enjoying it , but I didn't ask. I wish I knew what it was. I would use it often.Much to nod your head at here. They don't bake at night because it's not worth it. The wheat is stone milled (in Corrigin!). The rye bread eschews the use of wheat for pliability. Inside, the natural light was filtering through, the smell of flour was everywheree, and the jarrah fired volcanic stone bread ovens were glowing for the afternoon. We may have to reconsider how "best" a thing sliced bread really was.
Special place, great bread. I bought two of the last few loaves. The rye was topped with boiled free-range eggs and some mashed avacado and served as an impromptu snack. The white "wave" loaf was had with ostrich pate and also used to soak up the gravy from the venison knuckle stew I made. More on that soon.
Yallingup Woodfired Bread is on the corner of Biddles and MacLachlan Road, Dunsbororough and word has it, is that it'll be available at the Freo markets soon.
