We were recently thrilled to find ourselves the star of a great article in the Eastern Suburbs favourite local mag, the Southern Courier. The write-up covered the launch of our Westfield Eastgardens Bakery Café, and touched on our fabulous brand overhaul (amongst other bread-y subjects).
The article content is below, or you can read it in its original form right here;
Artisan and specialty bread is booming with multiple bakeries opening in Alexandria, Banksmeadow and Eastgardens
The artisan and specialty bread market is booming across the southeast with new bakeries opening in Banksmeadow, Alexandria and Eastgardens in the past six months.
Shepherd’s Artisan Bakehouse, a Sydney farmer’s market favourite, has opened a new bakery at Westfield Eastgardens.
Shepherd’s is the first speciality artisan bakery in the centre, it sells quinoa, spelt, Kalamata olive and fig and walnut plus white and wholemeal sourdough loaves.
A regular at the Eveleigh Market, Shepherd’s prides itself of sourcing produce from local farmers, such as its butter, milk, juice and flour.
Since starting the business 14 years ago, director Jack Mitri said there had been a change in consumer’s eating habits. He said demand for sourdough and gluten-free options had “grown exponentially” over the past decade.
“Because of reality cooking shows and chef shows like Jamie Oliver, people’s minds are being broadened to try new things – and buy and cook with quality and healthy options,” he said.
“Being at the grower’s market and talking to customers we get feedback if they want something they tell us. We tailor the range to what the customers want.”
Banksmeadow is also home to the iconic Brasserie Bread. The wholesaler and bakery cafe just won top honours at the Sydney Royal Summer Fine Food Professional Bakery Competition for its sourdough batard.
Demand for organic bread, pasties and pies has led The Bake Bar at Randwick to open a second store in Alexandria.
This is Shepherds second store, after opening in Castle Hill two years ago.
The Eastgardens opening reflects the demand for quality sourdough bread in Sydney, which Shepherd’s head baker Michael Shepherd attributes to growing awareness of the dietary benefits of sourdough, and an appreciation for artisan-style food.
April 24th, 2015