Finally things have settled down enough for us to go in search of new things to bring to the Farm Shop! Last week we visited the incredibly passionate and talented team at La Tartine Bakery on the Central Coast. Owner and head baker, Jan began baking bread 30 years ago in a small village in Germany before working with La Tartine’s founder for 16 years. Today Jan and fellow baker, Mark produce their slowly fermented, naturally leavened loaves using only certified organic ingredients. Without adding yeast, their sourdough bread is the result of a long natural fermentation process.

Last week, our Farm Enterprise Manager, Borja went to visit La Tartine in person. We highly recommend the experience. They do not even need a sign to point out the bakery – you simply follow your nose to find the bakers selling their bread straight from the ovens on Friday afternoons! The pumpkin bread (sadly only available at the bakery on Fridays) is astonishingly good! You will not be disappointed by the rest of the range though, which we will be offering on Thursday mornings at our Farm Shop. The extensive range includes white, wholemeal, multigrain, sesame, spelt, black rye, walnut and olive options.

Our Farm Shop team would be delighted to receive a recurring weekly order of your favourite loaves.