Loaf, miche, boule, slipper, vienna, roll, Panini. Just like our mixed-bag of culture and cuisine, we’re spoilt for choice when it comes to the varieties of bread that are available to us at the drop of a hat. From the inner-city ‘hole in the wall’ joints where it’s the norm to pick up a crusty loaf with your morning cappuccino, to making a special drive out to grungy artisan bakery warehouses to pick your way through a smorgasbord of loaves, rolls and pastries fresh out the oven.

Part of the quintessential Sydney weekend now includes sourcing the next week’s lunchbox & dinner party ideas the fun way. Bread, dairy, olive oils, fresh produce – get thee to thy local farmer’s market. It’s strangely and innately satisfying to be buying your ingredients direct from the person who produces it. It’s got that personal touch.

Artisan baking is all about that personal touch, literally speaking. It celebrates the individual, as opposed to masking it.

Artisan baking celebrates the role of the individual not industrial values of scale. Our bakers use their senses to produce our bread: a healthy nose to test the fermentation; a skilful touch to knead, mould and shape; and an experienced eye to tell that the bread is ready for baking and just right when it comes out of the oven. The best things take thought and care; engage your senses and enjoy.

[via The Village Bakery]

Emotionally, it’s food from the heart. Right from the skilled baker who has 20 years experience shaping and moulding loaves, to the home baker who strives to put a fresh loaf on the table daily for their family. Nutritionally, it’s is all about letting Mother Nature take its course. And Mother Nature delivers in due course! Just like a good marinade, flavours are developed more as time progresses. Long fermentation and natural ingredients work swimmingly well together when it comes to making delicious bread.