News from the blog

Introducing your Australian Baking Team

After much deliberation it is with great pride that SCBG announces the candidates selected for the 2012 Iba Baking Cup in Munich. The team was selected based on a mix of experience, skill, and of course most importantly future development.
 
Congratulations to the newest members of the Australian Baking Team,
 
Shayne Greenman – Victoria
Stephane Gruson – Western Australia
Scott Megee – Victoria
 
The team will be coached by Brett Noy and Will McPhail, both were part of the Louis Lesaffre Cup team in 2011, Brett and Will bring a wealth of international competition and technical experience.
 
Over the coming weeks and months we will bring you updates and further information about your candidates as they progress through their training and preparation for this event. The Iba Baking Cup is a true international baking competition, held every 3 years as part of the worlds biggest bakery show, Iba.
 
The 2012 competition will be the toughest yet, with 14 of the best international teams from Europe, Asia Pacific, Africa, and the Middle East. We look forward to bringing you further updates as things progress.

Updating...

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A big start to the New Year!

We have a great year planned, we will very shortly be announcing the members of the Australian Baking Team to compete at the 2012 Iba Cup. It was a difficult decision with some quality applicants.

We have early this morning received great news that the Australian Team placed 3rd at this years Sigep Bread Cup in Rimini Italy. Shane Greenman placed 1st in the Artwork in Dough section. A great achievement from some great Australian Bakers, well done!

Through international competitions Australia continues to press forward in the development of skill and knowledge for Australian Baking. We now have a true international presence and reputation for professionalism, fairness, and skill.

SCBG will continue this participation as part of our teaching process, stay tuned for further updates.

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Wishing you all a Merry Christmas!

From all of us on the committee of SCBG we wish all our members a very Merry Christmas and a safe and prosperous New Year. We have had a great year with many classes, our participation in the Louis Lesaffre Cup provided great opportunities to share knowledge, skills, and experiences with many of you.

Some of us will be attending, Europain and the Coupe du Monde del la Boulangerie, (Bakery World Cup) in Paris in March, and in addition our entry into the Iba Cup in Germany next year will again allow us to continue to pass on valuable information to all our members.

We thank you for all your support and look forward to catching up with as many of you as possible in 2012.

Happy Baking

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Don’t miss your chance!

Applications for the Australian Baking Team are closing soon.  Don’t miss your chance to be considered for an opportunity to represent your country at the 2012 Iba Cup. Applications are open to all those within the baking community.

Details are on the website, this event will be an amazing opportunity to learn, grow, and develop further opportunities both personally and professionally.

Don’t miss out, apply now!

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Southern Cross Baking Group AGM

All members are invited to attend the SCBG Annual General Meeting on

Thursday, January 5th, 2012 at
Bakels, 100 Compton Road, Underwood, 4119 (venue to be confirmed)

Office bearers will be elected at this meeting.

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Your Chance to Represent Australia!

Southern Cross Baking Group is now calling for nominations for the Australian Team to compete in next years Iba Cup.  The competition takes place as part of the Iba show in Munich in September 2012.

This is your opportunity to represent your country in this prestigious event. This experience, whilst challenging, will provide the successful candidates with experiences, skills, and knowledge that will stay with them for the rest of their life.

To apply for the Australian Baking Team you will need the following,

Applicants need to provide an extensive professional resume showing professional experience, any past competition experience, and photographic examples of your work.

Team members will be required to commit to an intensive training program, and be prepared to travel to attend training sessions in different facilities around the country. Most training sessions however will be conducted at our training facility in Brisbane.

You will need to provide evidence of strengths in one, or more of the following areas,

Preferment/Artisan Breads
Traditional leavened and unleavened laminated Pastries
Artwork in dough, and decorative dough techniques.

Applicants must also be prepared to participate in a bake off if required as part of our final selection process.

The Australian Baking Team will be managed and trained by Southern Cross Baking Group.

Applications close on Friday 6th of January 2012.

Please email applications to – info@southerncrossbakinggroup.com.au

or Post

SCBG
Box 20/185
Belmont Road,
Belmont, Q, 4153

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Book Now to Learn Pasties from the Champion!

Places are still available for our upcoming Pasties Class with multi-award winning baker/pastrycook Nick Davey.

Join us for a live, interactive, pastry baking workshop designed for professional and home-bakers alike.

Book Now in the events section of our Store.

Nick Davey, owner of Orange Spot bakery since 2003, has over 40 years experience in the baking trade.  Some of his achievements include:

• Winner Australia’s Best Pasties 2005, 2010, 2011
• Winner Australia’s Best Hot X Buns
• Winner Australia’s Best Donuts 5 years

Nick will cover the following at this class:

• Ingredients to make up the filling
• Various seasonings
• Pastry production
• Baking techniques
• New innovations
• Brief history of Orange Spot at the Pasty Comp

Lunch Provided

Book Now in the events section of our Store.

Download the Flyer:

Book Now in the events section of our Store.

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Enthusiastic Attendees Decorated with New Skills and Knowledge

Attendees at yesterday’s decorative breads class were only too happy to get their hands dirty – and just as keen to help clean up afterwards!

The third installment of our Australian Baking Team Masterclass series was a huge success, as Brett showed us how to make, mould and bake the decorative breads he produced for the World Cup qualifiers in China earlier this year.

Couronne, plait, flip flop and tobacco pouch were just some of the designs created by attendees and the results were impressive to say the least.  Whether they were home bakers or seasoned professionals backing up from a long night at work, everyone got involved in a day of good food and great conversation.

Recipes from the event will be posted in the downloads section soon, and if you have any questions, please post them in the discussion area of the site.

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SCBG goes International

We are very pleased and excited to announce that SCBG’s commitment to training, education, and sharing of knowledge has been internationally recognised once again. At a breakfast in Melbourne last week to launch next years Iba Show in Munich the President of the German Bakers Federation Mr Peter Becker extended an invitation for a SCBG Australian Team to compete in the 2012 Iba Cup. The invitation was extended to SCBG after the performance of the Australian Team at this year’s Louis Lesaffre Cup.

“We very much look forward to having the Australian Team compete in the Iba Cup”, said Mr Becker

This international competition will once again give SCBG an opportunity to train, develop, and share new recipes and skills with the group’s members. We will also be able to continue to extend our now vast network of contacts both nationally, and internationally, so we can offer further learning opportunities for our membership base.

We will be selecting two candidates to represent SCBG and Australian Baking in the coming months so stay tuned for details.

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Free Event! Thermomix Demonstration

Come along and see this amazing machine at work, see how you can utilize this technology within your baking business, restaurant, cafe, or home kitchen. The hardest thing about making these items from scratch is time and knowing how to do it.

Easily make your own ingredients and fillings from scratch allowing you to save time and money, but more importantly create a point of difference in your business. Some of the products you will see made are,

Choux Pastry
Creme Patisserie
Egg mayonnaise
Mill your own flours from different grains.
Jams
Pesto
Butter
Dukkah
Ganache
…and many more.

Saturday November 26th

Bakels Test Kitchen

100 Compton Rd Underwood, Brisbane

10:00am – 2:00pm

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