What first drew you to long-fermentation sourdough, and what was the moment you decided to turn it into Baker Bleu?
I discovered baking when I was 25 and it was the moment where everything clicked after working a line of jobs that never made me tick. What drew me to long-fermentation sourdough was the craft that had been practised for centuries using the same basic elements: flour, water, heat and time. While working at some incredible bakeries in Sydney, I wasn’t completely satisfied and wanted to build my own business. Mia and I took a risk and sold our apartment and moved to Melbourne in 2016 to open our first shop in Elsternwick. The rest is history, and ten years later, we still strive to make great, long fermentation, dark crust sourdough each day.
Your 48-hour fermentation is central to how you work - what does that patience actually give the bread that a shorter process can't?
The longer fermentation is the magic behind our signature dark crust. The 48 hour process allows the natural sugars develop before a measured bake that caramelises the crust and builds depth of flavour. The result of this patience is a moist crumb, a rich exterior and a darker crust.
You talk about reviving traditional techniques while still innovating for your bakers; how do you balance heritage methods with running a growing business?
As much as I love the process of making a loaf of bread by hand and seeing the result of the care you put into it, I realised that baking bread commercially is a completely different story. To make a lot of bread and to make it well, while maintaining the well-being of our bakers, is why we invest in innovative equipment as the business grows. While you can’t solely rely on the technology, it makes life a lot easier for you and your team.
Ingredient integrity is core to what you do. How do you choose the producers and ingredients that go into your loaves?
We only source from trusted producers that align with our core value of sustainability and practice regenerative/ethical methods to make their product.
From Elsternwick to Caulfield North and beyond - how has the way you think about bread changed as Baker Bleu has grown and what is it like running so many locations?
We still have the same approach to bread as we did in the beginning but have to adapt as our community grows. For example, the country tin loaves were developed with families in mind, as well as the bread slicers at each location to create ease, so our bread can be part of their daily ritual. It’s about looking at each location and seeing how we can engage happily with the people.
Bread and good olive oil are one of the oldest pairings there is. Is there a particular loaf, or a particular way of eating it, where you think great extra virgin olive oil really makes the difference?
I love the Heritage Loaf dipped in extra virgin olive oil, the mix of flours and high hydration really pairs well with the oil. We also use Mount Zero extra virgin olive oil in our ciabatta dough which adds a great flavour and texture.
What do you wish more people understood about what actually goes into a genuinely naturally fermented loaf?
Time is key – be patient and the result of a loaf or croissant will show for it.
What's next for Baker Bleu are there any new products, locations, or ideas you're excited about?
We’re gearing up for a busy rest of the year, I’m excited for our Panettone as well as opening another location very soon…watch this space.
When you find yourself with a Sunday morning off, what are you preparing for breakfast?
Something simple – I like a toasted piece of our Village Bread, herbed cream cheese and tomato, drizzled with extra virgin olive oil and flaky sea salt.
Tell us about the recipe you are sharing and why you chose it?
It’s a great way to upcycle stale bread and give it more life. Panzella salad isn’t something overly complicated and the nectarines make it a little more special. Save it for summer when tomatoes and stone fruits are in their prime.
