Fruit Bun Loaf

There seems to beĀ  a bit of controversy about what this is called.

I myself grew up calling it a “Tea Bun” and to be honest a lot of our customers call it that as well.

It possibly earned this title because, when we were having guests over for “Morning Tea” or just as a treat for “Smoko” there was almost always one of these in the table setting. It would then be sliced (free hand) to various widths and receive a copious slathering with “real” butter.

After a bit of searching the internet the closest I could find to describing what we make here is an “English Fruit Loaf”.

So what am I talking about.

This is a loaf made from our bun dough with a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.

Rolled into a oval loaf around about 30cm long.

After Baking it is glazed with a Sugar glaze.

Its may then be finished with Cinnamon Sugar, Whipped Sugar Icing, or the Sugar Icing dipped into a mixture of shredded Coconut and Cake Sprinkles.

Whole Grain (Multi- Grain)

Just like our white Flour (unbleached) and Wholemeal Flour, the Grain we use for our Daily Fresh Baked Multi-Grain Bread and Bread Rolls comes from an Australian Family Owned Flour Mill. http://benfurney.com/

The mixture of grains we currently use are:-Wheat, Triticale, linseed, Corn, Mung Beans, Rye, Soybeans, Chick Peas, Canola Oil (content may vary due to seasonal availability).

Although some of these grains are softened before we receive them, our process involves a further softening process.

Vanilla Slice (Australian)

Attention Attention!

This week (7th of August 2017) as a special run we have done a batch that are Gluten and Allergen Digested.

So call in and treat yourself that special treat.

Ok back to the regular part of the Web Page.

Just like the Lamington, what we consider to be an Australian Icon. We are sure there could be quite an argument of where the vanilla slice originated.

Regardless, we feel it doesn’t matter where it came from. If you are reading this, most likely all that matters is where you can get one.

Consisting of a layer of firm Vanilla Custard, (hence why it gets the tag “Engine Mount”, Snot Block”, “Phlegm Cube”, and the list seems to go on) Sandwiched between two layers of our own rolled Puff Pastry.

A layer of our whipped Icing on top creates a flavour to be sought.

Just to clarify, French Vanilla slice is one of our lines as well. Using a different custard recipe, more layers of our rolled Puff Pastry and a Sugar Fondant topping instead of a whipped sugar icing.

https://vanillaslice.wordpress.com/tell-us-where-to-go/

Fruit Cake

We offer 2 different style of Fruit cakes, both Dark (heavy) and Light.

Although we propriety base recipe’s, we add what we consider a generous portion of Australian Sultana’s (3 Crown minimum) and Glazed Cherries (France).

We are able to supply in a range of sizes.

Normally baked as a Bar Cake, so that we have available as pieces in our shop front.

 

Bread and Bread Rolls

So when you buy your loaf of “Fresh” Bread or Bread Rolls, do you ever ask yourself the question.

“Where was this loaf last night?”

Here’s some possible answers:

Was it already on the shelf in the store (for who knows how long).

In a Truck maybe coming from a warehouse or distribution centre.

Maybe thawing before being baked.

So then you start wonder “How Fresh is it really?”

Or “Well it must be fresh otherwise a preservative would need to be added to keep it “Fresh”, How do they do get it to last if they claim its preservative free”

If you care enough, you can find those answers online how this can be done without adding to the dough.

There is an alternative to ensure the Bread you get is freshly made.

By time most people in our Town are in bed, our Bread, Bread Rolls and Buns are still just flour in a bag.

This means the loaf of Bread, Bread Rolls, or BunsĀ  you buy in the morning are less than 24 hours old.

So next time you buy a Bread Product ask yourself “How Fresh is this Bread, and how much longer will it still be palatable.

What Flour do we use?

The Flour we use is unbleached and made from Australian grain.

Our Flour comes from an Australian and Family owned flour mill. http://benfurney.com/

 

Ginger Bread Biscuit

An all time favourite of our customers (and ours) are our Hand Decorated Ginger Bread “People”.

Using our own recipe incorporating Fresh Eggs, Australian Wheat Flour (unbleached) (http://benfurney.com/), and Australian Cane Sugar, and Australian Cane Syrup.

We bake this product in small batch lots to ensure product freshness.

Also the big news with these biscuits, is that they are now made adhering to the “Gluten and Allergen Digested” protocols set out by Biohawk using “Biohawk Relief (natural digestion aid)”. http://www.biohawk.com.au/

Focaccia

These tasty treats are normally offered with toppings of

Australian Feta and Spinach,

Sundried Tomato, Capsicum, and Olives,

Ham, or

Ham and Pineapple.

All topped off with a generous coating of “Aussie Jack” Cheese.

Just to add more flavour our Bread Base is made using Sun dried Tomato infused Olive Oil.