Knead Culture

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We bake boutique breads for catering and events and perfectly pair our creations with accompaniments including local relishes, preserves, cheese and cured meats.

Pretzel perfection! 🥨🥨🥨
21/04/2020

Pretzel perfection! 🥨🥨🥨

My breakfast ☕😋 my new Easter creation, wattleseed, cacao and raisin hot cross buns. I would happily eat these over choc...
10/04/2020

My breakfast ☕😋 my new Easter creation, wattleseed, cacao and raisin hot cross buns. I would happily eat these over chocolate any day!

This cooler weather has me feeling like comfort food. Like Dahl and naan bread kind of comfort food.
05/04/2020

This cooler weather has me feeling like comfort food. Like Dahl and naan bread kind of comfort food.

Its beginning to feel a lot like....another week at home 🤷‍♀️ but apparently it is nearly Easter, so let the hot cross b...
04/04/2020

Its beginning to feel a lot like....another week at home 🤷‍♀️ but apparently it is nearly Easter, so let the hot cross bun creations begin.

A delicious combination of turkish pide, baba ganoush and cacik dip with olives and oil.
26/03/2020

A delicious combination of turkish pide, baba ganoush and cacik dip with olives and oil.

What do you do with left over focaccia? Well I never really knew as there was never any left 😏It turns out though, focac...
13/03/2020

What do you do with left over focaccia? Well I never really knew as there was never any left 😏

It turns out though, focaccia sliced really thinly and baked until crispy makes the perfect cracker for any cheese board, or just by themselves 😋

Platter perfection! Featuring sourdough focaccia, focaccia crisps and some coolamon cheese. Is there a better way to spe...
09/03/2020

Platter perfection! Featuring sourdough focaccia, focaccia crisps and some coolamon cheese. Is there a better way to spend brunch with friends 🙌

This is no ordinary focaccia this is sourdough foccacia and it's delicious.
08/03/2020

This is no ordinary focaccia this is sourdough foccacia and it's delicious.

I can go a little overboard when making platters because I really want those eating it to really enjoy it and really wit...
08/03/2020

I can go a little overboard when making platters because I really want those eating it to really enjoy it and really with so much awesome local produce available how could you not 🥖


I love the concept of bread art. So when you have an edible garden full of tomatoes and salt bush why not use it to make...
08/03/2020

I love the concept of bread art. So when you have an edible garden full of tomatoes and salt bush why not use it to make a beautiful looking foccacia.

What a beautiful morning bread and cheese tasting Not only are they great tasting cheeses, the De-Brie is World Cheese ...
06/03/2020

What a beautiful morning bread and cheese tasting
Not only are they great tasting cheeses, the De-Brie is World Cheese Awards Bronze Medal winning.

-brie

One of the best things about experimenting with bread is taste testing it 😋My cocoa and white chocolate loaf is perfect ...
28/02/2020

One of the best things about experimenting with bread is taste testing it 😋

My cocoa and white chocolate loaf is perfect with some ricotta and mixed berry jam. It's like black forest for breakfast 🍰 Yum!



I have been experimenting with some flavours for my sourdough loaves.These ones are a chocolate loaf with cocoa and whit...
25/02/2020

I have been experimenting with some flavours for my sourdough loaves.

These ones are a chocolate loaf with cocoa and white chocolate chip and a wattleseed loaf with raisins 😋 The nutty, toasty smell of wattleseed is like nothing else 😊

Focaccia is where it all started for me. I couldn't tell you how many I have actually made but it would be a LOT. So whe...
03/02/2020

Focaccia is where it all started for me. I couldn't tell you how many I have actually made but it would be a LOT. So when I thought about experimenting with different flavours I thought I best start here. This is a squid ink focaccia, the flavour is quite subtle but the colour 🙌

There are so many reasons I ❤ bread. I find it therapeutic to make, it allows me to get creative, allows me to show peop...
27/01/2020

There are so many reasons I ❤ bread. I find it therapeutic to make, it allows me to get creative, allows me to show people gratitude and appreciation and I think is great with any meal or sometimes a meal on its own. For me it is pure soul food.

Knead culture is obviously a play on bread terms but it is also about acknowledging that food is more than this. It's about people and being together and the moments this brings.

Welcome to my new little venture!

Featured: thanks for the tapenade and amazing olive oil and balsamic as well as your support, ,

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