Nick Davey of Orange Spot Bakery has added to the sponsorship pool for the first Australian attempt at qualifying for the Baking World Cup. Thank you to Margaret and Nick for this generous offer. Updating...... Read More
Team Australia has returned from an intensive week of training, research, and fact finding in France during the European round of the Louis Lessafre Cup. One of the highlights was producing and testing French flours in 22 doughs on a single day. There was little time to sleep and now the team is back in [...]... Read More
Manildra Flour Group has used its expertise in flour milling to mill a custom flour for the team to test and use for the build up and practices for Australia’s first attempt at Qualifying for the Baking World Cup. This involvement will only further our chances of success. Thank you for your support.... Read More
Southern Cross Baking Group is proud to announce the team members representing Australia for the cup are Southern Cross Members Brett Noy, Trevor Sims, Rob Howard, and team coach Will McPhail. Brett Noy – Baguette and Special Breads, Team Captain Trevor Sims – Vienne Style Pastry Rob Howard – Artistic Piece Will McPhail – Team [...]... Read More
The Bakels test kitchen was full to capacity once again as Savour Chocolate and Patisserie Schools Kirsten Tibbles demonstrated a variety of skills in our garnishes and Macarons class. Participants enjoyed learning the skills of creating unique and eye catching garnishes using pre screened transfer sheets as well as how to design and make your [...]... Read More
Well, what a fantastic Chocolate Demonstration Class by Chocolate Mistro Dean Gibson, a fun filled afternoon at Bakels Brisbane Test Kitchen had members and attendees waiting with nervous anticipation as Dean put the finishing touches to the chocolate show piece that would also be the cake stand for the Anil Rohira inspired Black Forest Cake. [...]... Read More
Have you been looking for a way to do great tasting Artisan Breads without the normal required hand work involved? The Paneotrad or “Trad” for short is the latest concept in preferment style baking, by incorporating long cool bulk fermentation techniques and automated cutting and tensioning it allows for the continual production of fresh baked [...]... Read More
Team Brisbane competed in this years Australian Artisan Baking Cup and all agreed the time and effort was well worth it and they’ve gained increased knowledge and great friendships as a result. Team Bris-Vegas consisted of: Malcolm Coward – Bread (Team Captain) Emily Carnell – Pastry Talina Thomas – Artwork in Dough The highlight though [...]... Read More
Participants from as far afield as Tennent Creek in the Northern Territory, and St George in Qld’s west gathered once again with local bakers at the Bakels Southern Cross Skills Center for another exciting day of learning. LAB, Maltose, Enzyme Activity, Saccharomyces cerevisiae, Candida Milleri, it was all there and participants got their hands dirty [...]... Read More
SCBG Member Malcolm Coward will compete at this years Australian Artisan Baking Cup, Malcolm is an accomplished baker and is looking forward to the experience. His main goal for competing is to increase his technical and practical baking knowledge and to be able to meet like minded people from around Australia who have the same [...]... Read More
