Sourdough Companion Newsletter - 12 June 2012

cynthias bounty nut and seed loafbanneton flouredbanneton with doughplastic and cane bannetonsplacing dough into plastic bannetonslaterally cut batartdscallington mill at sunset closeartisan baker association window decalPhoto of Oheso Cafe, by http://franccastella.com/oheso-cafe/

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Sourdough Companion is an international community of bakers interested in naturally leavened breads. This very occasional newsletter features recipes, news and events from the baking community.

We have members from all over the world, and invite your comments and announcements for future newsletters, contact info@sourdough.com


Wind, Flour and Fire - Baking gathering at Companion Bakery

   Cynthias Bounty Seed and Nut Bread

Callington Mill is located opposite Companion Bakery, in Oatlands, Tasmania

Maedi and I would like to hold a gathering at our bakery in Tasmania, Companion Bakery. Gatherings are a relaxed environment for bakers to get together and have a friendly bake-off. Both professional and confident home bakers are welcome to attend.

The first full day Gathering was held at Milawa Factory bakery, back in June 2007. We usually have a very tongue-in-cheek competition and we will sit down for a roast dinner (with veg options) while our bread rises. 

The next Gathering date is: Sunday 16 September, 2012, 9 am start

Oatlands has various accommodation options for those who wish to stay Saturday night (please contact us).

We are asking for a tax deductable contribution of $50 each to cover baking ingredients, fire wood and a ROAST LUNCH (with veg options) for Sunday. Drinks and other food is available for purchase from our shop if you so desire.

Who can come? Any member of the Artisan Baker Association! Individual Membership is free and Bakery Membership is by subscription. Please see the ABA article below for more information.
 

Book Now to Reseve Your Place

Banneton Care

plastic and cane bannetons  

We have posted a comprehensive guide on how to care for both cane and plastic bannetons.

Check out the new guide here: How to Care for Bannetons


Artisan Baker Association - Bakery Membership

 

The Artisan Baker Association has come of age and is now gaining a profile in shops and the media. We now have subscribers in France, Japan, USA, U.K, as well as Australia.

Our latest member is Oheso Cafe. We are excited to have such a quietly good eatery as part of the group. I encourage you to look at the connected blog by Oheso chef, Franc Castella.

If you own an artisan bakery, the association can help to distinguish your practice above the plethora of pretenders in the marketplace.

Bakeries receive a profile on sourdough.com as well as a window decal (pictured, 12cm x 12cm).

Best of all, membership is now only $200 per year for standard size bakeries, and $100 a year for micro-bakeries (+GST for Australian bakeries).

There is no additional work other than to enter qualifiying products into a chart on your profile page. Read more about membership here.

Existing bakery profiles

Do you already have a bakery profile at www.sourdough.com/bakery?

From 1 August 2012, only members of the Artisan Baker Association will have the associations's logo next to their name, and will feature on the home page.

Please consider becoming accredited.


BakerTrade Jobs

Artisan baker's are in high demand! Lots of jobs have been posted in the past few months.

You can register as an employer or as a baker, and receive updates as new opportunities come up.

Take a look at recent jobs on BakerTrade

 

Thank you,

Graham and Maedi

 

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