What do you currently make/supply?
We create hand made, organic sourdough crumpets, made the traditional way, no shortcuts with the highest quality ingredients we can find. We also make our own range of condiments; Seedless Passionfruit Curd, Lemon Myrtle Curd and the ever popular Roast Macadamia Honeycomb Butter.
How did you get into it?
I have a chef background but started making crumpets as a hobby. I soon became a little obsessed and it turned into a market stall, and then wholesale kitchen supplying cafes, retailers and restaurants.
What do you enjoy about your work?
Its just so fantastic working with my hands, on a product that I developed from scratch. Sourdough is a challenge and sourdough crumpets are notoriously challenging, its just so satisfying when you get the fermentation and the bake "just right" each one is a unique little pillow of goodness.
Why is organic/chemical-free food important to you?
I love that our sourdough crumpets are kind and healing on sensitive tummies. I wouldn't dream of putting low quality ingredients in our recipe, it would show in the final product and folks just aren't going to get all the benefit out of sourdough if you use cheap ingredients.
What challenges has this created for you and how do you overcome them naturally?
Fermentation is a science, and getting the perfect ripeness in the batter is a huge challenge. There's truly no shortcuts. The only way to overcome a sub-par crumpet batter is to try again with different fermentation times and temperatures.
What’s your favourite meal?
Favourite crumpet meal? I'm a purest and its gotta be cultured butter from my local farmers markets and Australian Sea Salt flakes
Favourite meal? Pappardelle Beef Ragu, garlic bread and a glass of wine
