France Gourmet and GMP have supplied the team with significant ingredients donations and assistance. The team has loved working with the French flour that was donated by France Gourmet. It is great to have French flours available in Australia available to bakers through France Gourmet. Updating…
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.
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.
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 [...]
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 [...]
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 [...]
Apprentice Ben Weston from Ferny Way Bakery will represent Qld and BIAQ, at next weeks LA Judge Competition. Ben has been trained by SCBG and BITA in an attempt to win the title of Australia’s best bread baking apprentice. Ben’s employer and SCBG Member Tony Robinson from Ferny Way Bakery has been very supportive of [...]
It has been confirmed that Internationally renowned Italian Baker and Pastry Chef Mauro Alboni, member of Club Arti & Mestieri and Jury President of Sigep International Bread Cup 2010, will be in Australia in June to attend FSA. Whilst here he will also be a jury member for the Australian Artisan Baking Cup.
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