A Local Grain Economy
For some years now the concept of ‘Paddock to Plate’ has been embraced by a variety of innovative premium food producers.
At Small World Bakery we are endeavouring to introduce the same concept to our business by expanding into the fields of grain growing and flour milling.
In order to produce our own flour we have a 40” New American Stone Mill from Andrew Heyn who is based in Vermont, USA. Our mill produces high quality stone ground flour. We now mill all of the flour used in the production of our sourdough breads. Having visited and worked in many bakeries around the world who mill and bake within the one operation we are excited to bring to you bread with a combination of flavour and aroma derived directly from the grain.
We partner with like minded farmers, both in our immediate region and in selected areas around Australia, to take the seed we have produced and grow grains which we can then use in our milling and baking. In time we hope you will develop a preference for a loaf made from a particular variety of wheat in the same way you have your favourite variety of apple or grape.
Join us in developing a local grain economy.