Adam, The Good Baker.

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Adam, The Good Baker.

Hello there! My name is Adam. I make sourdough bread, and I’d like to share it with you. 🤌
(1)

26/01/2026

Proper ugly ciabatta.

12/09/2025

Howdy folks. I hope y'all are well. Just a quick heads up on the username change for those who might notice some new weirdo they're following.

Still me (Adam), still dealing in carbohydrates. I just always felt a bit dumb using my name in the marketing. Making bread was never really just about me...

29/08/2025

Still at it. Getting better every bake. 🥖🌾

-Blend of flours
-74% hydration, 28% stiff wholewheat starter
-3.5 hour bulk, two hour proof in-shape
-all-ambient processing

05/02/2024

Announcement.

Some of you may have guessed based on my extended absence — I’ve decided that I will be closing the retail space.

Naturally, it was extremely difficult to come to this decision. Ultimately, I’ve made it for the sake of my own wellbeing. While bringing good, honest food to a wonderful community was a joyful and gratifying experience, I can simply no longer keep up with the physical and emotional demand that comes with running a sourdough bakery.

I know there are many out there who do this work and do it extremely well. There are some among them I can proudly call friend or mentor. Alas, the all-consuming nature of plying this trade proved a little too much for me. This much I can say with confidence; the days are long and often lonely, sleep is elusive and the demands of a bakery are many and varied. The longer I tried to stay with it the more I could feel my mental and physical health eroding. Now seems the right time to call it a day and start taking better care of myself.

For what it’s worth, I’ve not decided to close due to lack of income; the bakery was doing quite well all things considered. That said, it’s not a dependable measure of the effort required to keep a small, independently owned business afloat. One thing this experience has given me is first-hand insight into just how challenging self-employment is. If nothing else, I’d urge you all to earnestly support the small businesses around you. It’s where the best, most dedicated and unique work is done. It might cost you a few extra bucks, but I guarantee you it’s for good reason.

All of this isn’t to say that you’ve seen the last of me. I aim to use these platforms to share the knowledge and insight I’ve gained during my tenure. I also hope to continue baking for people, even if in a sporadic and reduced capacity.

To the customers who turned out every week and offered their support — thank you. To the bakers who let me nag them incessantly for either technical or emotional support — thank you. To the team at Martin Street who graciously invited me into their space and offered me every conceivable means of supporting this endeavour — thank you.

See you soon, kids.

04/01/2024

The bakery will unfortunately not open this weekend as originally intended. Honestly, I'm feeling at a bit of a loss... There's several things that need tending to (including a car that is unsafe to drive) which is incredibly difficult this time of year.

Understandably, most businesses are closed for a little while. It just makes it really challenging when stuff needs fixing and you can't fix it yourself.

I'm really sorry, folks. I'll be back when I can, just not sure how to overcome these obstacles.

29/12/2023

A Quick Update.

Hey everyone. I hope you're having a relaxing holiday break. Just keeping you in the loop with where we're at in terms of re-opening in the new year.

My ambition was to be back as of early January, however a couple of major equipment failures that occurred during the last bake of 2023 are likely to hold me back. Alas, this is the worst time of year to access the relevant assistance/expertise and so I've been unable to attend to these issues.

All this to say, I'll simply need to keep y'all in the loop. I may be able to return with a reduced menu, though frankly I'd much prefer to have everything fully operational before I dive back in. I appreciate your patience and hope to be back soon.

22/12/2023

This is it, kids!

The last bread I'm making in 2023. If you pre-ordered, just walk in and tell me your name. If you didn't, what you see is what you get. Stock is limited, so get a wriggle on! 🐛

Plenty of spare pastries, another batch of hand made crostoli, fruit loaves and a decent selection of savoury loaves too. All vegan, naturally leavened and made by hand.

15/12/2023

LAST CHANCE! 😱

Well, it's our last regular retail day for the year. Next Saturday will be primarily focused on Holiday baking (pre-orders etc) so make sure to pop down if you're keen to avoid the rush. It's all looking rather nice — don't miss out. 🍞

01/12/2023

Bloody heck this place is looking like a real bakery! 🥹

Probably the most diverse menu I've had thus far. Doughnuts in a new flavour (vanilla + lemon) AND new/improved cinnamon knots, a test run of crostoli, two focaccia flavours. And of course, still a full stable of loaves. Naturally leavened, made from scratch and 100% plant-based. Expecting a quick one today so get down soon. 🏃

27/10/2023

I'm ready for ya! 👋

All the goodness you could imagine. Piles of loaves, including another run of the 100% spelt and a stack of fruit loaves.

There's a new focaccia flavor: marinated artichoke, potato and marjoram. There's ALSO a new doughnut trial: a chocolate/mocha sort of thing (which probably needed more coffee). Anyways, everything is looking good and you should come and grab some before it all sells out.

26/10/2023

Changes to the schedule. 🗓️

The important bit first: I'll be reducing my workload in the bakery. This'll mean I'll be open for retail on Saturdays only, at least for the time being (probably at least through till the Holiday Season). I'll probably scale up my production on these weekends so that there'll still be plenty of loaves, doughnuts, focaccia and other goodies to go around.

For those interested in reading on... Yeah, I'm a bit pooped, as you could probably tell from my extended break. I opened a bakery because I'm passionate about good food, and also about trying to do a little bit of good with my time here on the planet. What I hadn't anticipated was just how much time and energy it would demand. I never intended for this endeavour to occupy my every waking hour, but slowly and surely it did. To the point where much of my self-care went out of the window. I had very little work/life balance. Ultimately, this is all I'm looking for; better balance.

Anyways, heck of a rant. I could go on, but I'm sure this gives you the jist. As always, I really appreciate your support. I'm still grateful that I get to do what I do. If you've any questions or concerns please feel welcome to ask.

-Adam

19/10/2023

Extending the break. 😴

Hey folks. I've decided to extend my break into next week. Truth be told, I don't feel like I've really had much of a break at all.. I may be on the verge of another cold (this time I caught it off my partner so it's not my fault), and mentally I'm still feeling exhausted.

I've been doing laps around the house having an internal debate about whether I should open Saturday. Yes, I need to decide on a Thursday because that's when prep begins.

I could do a full day of prep only to find I'm sick tomorrow, which means wasted energy and ingredients. Or I could feel fine and end up with a missed opportunity. I feel guilty either way, but it seems there's enough factors going against me that I just need to chill a little longer.

I see so many small business owners and other bakeries kicking ass, seemingly working 30 hours a day and never needing to slow down. I know it's s**t to compare one's self to others but man, I just don't have that in me. I love making bread and feeding a community, but gee is it taking a lot out of me.

And I know, I'm only open two days a week. But for a one-person bakery who only does sourdough stuff there's about 50 or 60 hours a week between admin, ordering, prep, production, baking, deliveries and retail (and so much cleaning it'd make your head spin). I say this because from the outside it may look like I'm not doing much, but I'm a human being who, probably foolishly, puts a little too much stock in external perception.

From this ramble it's probably clear that my mental health isn't currently where it needs to be. All going well, I'll be back soon. Perhaps we can see out the last week in October on the usual schedule and I'll come back the following month with something different. Something that feels a little more manageable/less overwhelming.

Thanks to all for your patience and support. See you soon. 💜

Address

21 Martin Street
Blackwood, VIC
3458

Telephone

+61434385722

Website

http://thegoodbaker.com.au/

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