Posts Tagged ‘bread’

Plastic Free July Day 28

47-53. Zip lock bags

Plastic Free July

I went to the markets to buy sourdough bread. I can’t really eat a whole loaf of bread quickly enough before it goes stale, so I have to freeze some of it. I used to use single use cling film/plastic film/sarin wrap to wrap my loaves of bread up in before freezing, but I have recently shifted to zip locks, because at least they are sort of reusable. But I guess the question is:

Which has less impact: aluminium foil or a zip lock plastic bag?

I think aluminium foil has a larger energy footprint to produce. Generally though, you can really only use it once before it tears. But the foil itself *is* recyclable, if it’s clean and as long as your country’s waste system actually recycles it.

A plastic bag is petrochemical derived. A zip lock bag I can reuse multiple times. Again, it *is* recyclable, if it’s clean and as long as your country’s waste system actually recycles it.

What would you do?

Buying bread on a “as needs” basis isn’t really an option, because sometimes I just get super busy and I just need something in the freezer to pull out if I need to.

Plastic Free July Day 13

24. Wrapper from drink box straw
25. Straw from single use drink box (not shown)
26. Bread wrapper

Plastic Free July

I’m torn about the drink box. It is convenient to have a milk drink at the ready when you are cycling around the neighbourhood and need hydration. But then it comes with a straw, and a straw wrapper. I suppose that I could get a 1L milk box, and pour it into a reusable glass bottle. But the 1 milk box itself has a plastic lid (and the questionability over whether or not a tetra pak can actually be recycled in Australia). I really don’t have any storage space in the fridge. And washing the milk remnants out of a glass bottle can be tricky – it does smell when it goes off; and a lot of the ‘seals’ in glass bottle lids end up losing their effectiveness over time – and guess what, the seals are plastic based. So really, the only remedy is to wait until I get home and pour glass of milk (out of a large 2L plastic bottle). Or get a cow. I can’t win.

If I buy a single serve snacky bread product, it is placed in a paper bag. Buy four… free plastic bag. I suppose I could have insisted on paper bags, but I hadn’t brought a reusable shopping bag with me, and it was going to be a trial to carry four individual paper bags home without dropping them.

Appearing soon: Bourke Street Bakery!

Opening on Monday 27 April 2015:

Bourke Street Bakery!!!!

Landing soon...


They’ve snapped up a spot that used to host a Delifrance, followed by a Brazillian cafe, then by Sweet Street cafe (which had lovely fruit tarts), right near where the Artisans Apprentice Bakery used to be.

Bourke Street Bakery
street: Shop 17/162-172 Church Street, Parramatta, 2150
Connection Arcade/Parramatta Pedestrian Mall.

Phone: 61-2-9893-9075
M-F: 0700-1600

Post-Post Note: As of February 2016, due to the UWS/WSU behemoth taking up an entire city block, BSB is now located at:
1/186-190 Church Street, Parramatta, 2150.

Organic Bread Bar

So many times I have driven past the Organic Bread Bar, and wish I could pull over and go in. Finally I did!

The bread bins use the wooden crates that French wine is shipped over to the boondocks in. Seating is an odd assortment of milkcrates and mismatched seats.
Organic Bread Bar

I got:

Caraway and Salt breadstick ($1.5)
Seeded bread stick ($1.5)
Multigrain loaf ($6)
Olive bread roll ($1.5)
Sticky Fruit Bun ($3)

Organic Bread Bar

The Caraway and Salt breadstick had a lovely gummy sourdough texture, and wasn’t too overpowering with the caraway which were scattered on top. The olive bread roll was soft – too often the olive rolls are like little rocks. This was wonderfully soft and had lots of kalamata olive scattered throughout.

Multigran @ Organic Bread Bar

I had to get the sticky fruit bun, because it was, well, sticky.

Fruit Bun @ Organic Bread Bar

It didn’t want to let go of the baking paper that it was resting on. The whole bun was coated in a sweet sticky fruit juice based glaze. Instead of toasted sesame on top, it was toasted quinoa! It had a sweet almost fermented sourdough type fragrance. Yum! Something to return to.

The Organic Bread Bar uses Bonsoy soy milk and organic Country Valley milk.

I apologise for the terrible photos in this post. Remember when a 2 megapixel phone camera was considered the bees knees?

Organic Bread Bar
365 South Dowling Street
Paddington/Darlinghurst NSW
7days, 0700-1900.

The Artisan’s Apprentice Bakery (Closed)

I wish I could say that I discovered this place. Unfortunately I looked at the hand painted signs at the front of The Connector Arcade, I even ventured as far as as the shop itself. But then without actually looking at the product, I decided against trying it.

Then about a week later they had a write up in Good Living. Dammit.

The range varies on a daily basis, and you need to turn up after 11am to see the full range for that day. Bread snack products go in and out of fashion – I had a delicious seeded mustard, pumpkin and onion tart once; a few months later, tarts are no longer on the menu because people are longer buying them. I still dream of that mustard tart.

The sourdough is really dense and solid, a meal on its own. You can imagine sitting in a beer hall in King Arthur’s time and carousing with beer in one hand, hunk of bread in the other; or pouring dripping all over to make dinner.

My favourite loaves have been:
– lavender and honey
– marinated mushroom and onion
– dark chocolate and cherry

The last loaf is a celebration loaf, created to celebrate their inclusion in the Sydney Magazine’s top ten sourdough’s list. Yay them!

The picture shows a date and orange peel loaf on the left, caramelised beetroot on the right.

You can also make advance orders for your loaf of choice. Not only that, but they are right near the train station.

The Artisan’s Apprentice Bakery
Shop 9, The Connection Arcade (right up the end)
162-172 Church Street, Parramatta.
0428 924 576.
Mon-Fri: 0600-1800;
Saturday: 0800-1400

Post-post note: Unfortunately, the Artisan’s Apprentice shut for Christmas 2013, and never returned.

Bowen Island Bakery

This bakery, based in Drummoyne, and not Bowen Island Canada, has been baking organic breads since 1991.

Surprisingly, I hadn’t heard of them until my sister suggested that I visit on my way to Birkenhead Point to possibly wreak some credit card havoc.

Drummoyne is their main HQ, and the place is buzzing on a weekday lunchtime. There’s a lovely selection of breads on offer – I choose a sourdough sour cherry and a sourdough soy and linseed.

The soylin had a nice texture and crispy crust when toasted. Unfortunately I don’t remember much about the sour cherry, except that it wasn’t as dark and fruity as the equivalent from Brasserie Bread.

Sometimes if you’re lucky, there are also some bagged up choices of yesterday’s muffins.

Bowan Island Bakery, a photo by A Sydney Foodie on Flickr.

I’m a bit late for lunch, so I also choose a steak pie. The pastry is crispy and flakey and *amazing*. I would keep buying the pie just for the pie lid, it’s that good. The contents though, while tasty, seem to be quite ‘gluggy’, like a lot of cornflour had been used to thicken it. That was disappointing.

There are also Bowen Island Bakery Cafes at Five Dock and Chatswood.

It is ghostly quiet at Five Dock at 715am, with only one other customer ordering coffee. There isn’t much bread (olive and a white sourdough) on offer, and I’m not sure if it is yesterday’s baking. My flat white is lovely and strong with a good flavour. If you buy takeaway coffee for the whole office, you can buy a reusable coffee mini shopping bag which carries up to six coffees!

On a later occasion, having missed St Malo bakery yet *again*, I wander up to the Crows Nest Thomas Dux, who I am happy to report also stock Bowen Island Bakery bread for a small mark up.

Bowan Island Bakery, a photo by A Sydney Foodie on Flickr.

The 800g Irish Soda bread ($6.98) seems to have a slight cinnamon or five spice smell in the crust, which disappears when toasted. The bread itself is dense, dry and crumbly, almost like it is made of polenta. It reminds me of cake.

The chocolate babka ($2.98 at Thomas Dux, $4 at the store) is so good, I wish I had bought another! It is a sourdough scroll with big choc chips scattered throughout, a little bit of cocoa sugar on top and very moreish.

Bowen Island Bakery
183 Victoria Road, Drummoyne
Mon- Sat: 0700 – 1600
Sun: 0730 – 1600

Bowen Island Bakery cafe
117 Great North Road, Five Dock
Mon-Sat: 0700 – 1600

Gimme miche!

Giant Miche

Originally uploaded by A Sydney Foodie

<"Sonomabakery stock the Miche loaf in two sizes, standard and GIANT. Look at it, it is 30cm in diameter.

Usually I buy the standard size, divide in two (my ‘serving’ – lasts for 1.5 brekkies), and freeze both halves, so each serving costs me $3.50.

This time I bought the giant, divvied it into four servings at $2.50 each.

I like the miche because it stays moist over two days, and manages when toasted to be crunchy crust, soft interior. It has a very slight rye/sour flavour which goes well with tzatziki or garlic dip when I am dividing up my portions.