1:45am: Wake-up and head to work. Turn on all the ovens, start baking fenugreek and sesame loaf then make coffee.
3:15am: Start baking cookies and other sweet pastries, then shape baguettes and bagels.
4:15am: Bake country loaves, croissants, focaccia, baguettes and bagels. I love all bread we make. All the hard work and skill that bakers put into the product – it’s extremely rewarding.
6am: Load the van for delivery.
7am: Prep for tomorrow – shaping focaccia, 100% rye loaves, country and sesame loaves too.
9am: Quick sando stop at local favourite Sandoichi (pork katsu, every time).
11am: Drive to Wildflower to mill grains for our bread. Currently, we have three different types of wheat, spelt, rye, buckwheat and a corn that I grew at my parent’s property.
1pm: Meet with business partners and production chef.
2pm: Pick up daughter from daycare, and let her run wild on the slippery dips at Bondi Playground.
10:30pm: Wake up, and do it all over again.
*Insert four schooners at some point here.