As always, the day starts with one of many coffees. Its easy to be inspired by this view over the paddocks to the vales & hills beyond. The day feels like it will be a busy one, its in the air. The town is swollen with cars & early risers already knocking on the door for coffee & brekkie. Crowds are here for the organic herb festival. The sun has already got a sting in it & its only 7.30am & there's no breeze so you can feel the heat building.
Inside the ovens are all heating up ready for the first waves of breads to go in. Overnight they have been patiently proving & the bakery is full with the heady smells of fermentation.
we try to get everything out early so when we open there a good selection of stuff to temp you. From pastries, old school eclairs & doughnuts on the weekends & to the ever changing cake display
The breads available on the weekends are: light rye(mainly in Vienna style but often in loaf tins) Fruit bread, wholemeal & multigrain. All are sourdoughs. On weekdays we limit the bread to sourdough light rye only.
We like to jam as much into the display as possible!
Midway through lunch the place is heaving, there were people everywhere! Hope we see you back another time.Steve & the team
3 comments:
Mmmmmmm! I'll have one of those, and one of those, and one of those....and three eclairs please!
Love that RVL.
Used the heel of your bread to make breadcrumbs for stuffing for my Nicholls roast chook dinner on Sunday night. Gorgeous, thanks Steve.
So great to see you back. Blog looks brilliant! Am at Randalls weekend after this so will stop off at RVL & say hi. Can't wait to try the contents of your display unit with a coffee.
Cheers
Hiya Rita-Glad to see the bread went toward a proper use!
G'day ut si, nice to hear from you & by all means introduce yourself if & when you drop in
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