An artisan baker is trained to the highest levels of skill to mix, ferment, shape (hand mould), bake and hand craft a loaf of bread.  Choosing the best organic ingredients, never baking with preservatives or additives and also understanding the science behind the chemical reactions of the ingredients and knowing how to provide the best environment for the bread to develop.  Through and through, a true artisan baker is commited to creativity, effort and the perfection of every product.

Artisan baking started with the ancient Egyptians in 8000 BC.  Traditional sourdough was made in peasant families who would bake a fixed weekly schedule.  The starter was saved from the previous weeks dough.  The starter was mixed with new ingredients and left to rise, then a piece of it was saved (for the next weeks bread), the rest being formed into loaves and slashed with their own family emblem and taken to the communal oven to bake.

Communal ovens soon turned into todays bakeries producing fresh bread for everybody in the village, just like the Quinty Bakehouse.

Our Sourdough contains no preservatives and are based on three basic ingredients - flour, water and salt.  The majority of our artisan breads begin with our starter, a naturally occuring yeast which gets its flavour from friendly bacteria unique to Quinty Bakehouse.  Our award winning sourdough is made exclusively with Australian organic flour and from our starter from 2001.

If you would like to do more than enjoy our delicious breads, why not enrol in one of our adult cooking classes to be educated the entire bread making process including:

• The history of bread
• Nutrition of bread
• Mixing and shaping
• Baking the bread
• Safety
• Time management 

Contact us for more information or to enrol in a class.