Small World Bakery

29/05/2024

Small World Bakery HQ is for sale, bare boat/ cleanskin. A beautiful lifestyle and production property in wine grape growing region Langhorne Creek. We hosted parties, workshops and classes large and small, baked and roasted delicious food in the Alan Scott wood fired oven, ran a successful wholesale bakery using grain we grew, stored, cleaned and milled into lovely fresh flour. Just 50 mins to Adelaide city, 35 mins to McLaren Vale, 25 mins to central Adelaide Hills. 3 phase power, secure water supply, solar power that ensured greatly reduced electricity bills, a spacious homestead with efficient kitchen and separate office space. Have a look at https://www.raineandhorne.com.au/strathalbyn/properties/112-coombe-road-langhorne-creek-5255-south-australia 🌾🌱🌞

12/08/2022

Small World Bakery is closed after 14 of operating. We are proud of what we have achieved in building a local grain economy. We are happy to see a blossoming of other small businesses doing the same kind of work. We are grateful to our bread eaters, chefs, brewers, home bakers and colleagues for your curiosity and support. Keep on asking for your food ingredients to be as local to you as possible! 💛🌾💚

30/07/2022

has long been a collaborator of ours, using our whole-wheat flour in their glamping catering, celebrating small, innovative, out-of-place food and wine producers like us at their long table events. This is Glen Roy shearing shed, one of the rare still standing stone sheds built in the 1850s by Chinese artisans on their way to the Victorian gold fields. By landing in Australia at Robe in South Australia they avoided the entry duty imposed at Port Melbourne, then walked to Ballarat etc. earning some cash along their way. The shed makes a brilliant winery, cellar door, retreat, food hub, camp out and high end restaurant. Bellwether’s Sue Bell is a winemaker of unusual sensitivity for flavour and aroma, an appreciator of the qualities that small producers bring to their raw ingredients as well as the connection those living close in to their landscape have with its details. We are excited for Sue to make some wine with the Shiraz and Cabernet grapes Chris has long nurtured at Langhorne Creek. account got cleared out by hackers so this is to reintroduce you to this gem of leader in her field!

29/07/2022

Farm to plate is not new in food production, in fact it’s the OG mode and small farms still far outnumber investor-owned (ie Large scale) farms across the globe in number and productivity. Trouble is, it’s still perceived to be far more convenient and cheap to shop for commodities in supermarkets. All across Australia farm producers are trying their hearts out to make getting their fresher, more local, better value more delicious food direct to you at your convenience. They care to take this extra trouble because it’s how they themselves as consumers would prefer to eat. They wish a better food system for their kids and communities. This is how it looks for us, and our friends in this paddock to plate space.

15/07/2022

Feed your people fresh flour pasta - 100g flour : 1 egg : dash olive oil : dash water mixed and kneaded in the morning, fridged in a flat lump until dinner and rolled out right before going in to the boiling salt water pot. Any braised and well seasoned veg or meats in olive oil, broth, and/or tomato passata will make a lovely sauce. The flour to hand here was half wholewheat and half high extraction, (or lightly sifted) wheat flour. The pasta is aromatic with marigold and summer hay, the flavour sweetly rounded out with toasted cereal. It’s worth it to use freshly milled flour from local grains, with most of everything from the wheat grain left in. Whole-wheat flour just adds further chew and flavour and benefits from a wetter dressing. Use a fine grating of cheese into the hot dish to bring creaminess and slipperiness to the mouth.

20/06/2022

Wilderness loaf crackers for breakfast under Greek yoghurt and chilli crisp (which happily contains a good number of roasted peanuts). To be honest this loaf has been a bit of a dilemma because we initially offered it to folks at the Farmers Market as a cereal grain-free bread alternative after many requests. We love alternatives but are wary of ‘anything-free’ foods as usually simple is best for most, rather than reaching towards excluding whole food groups. We understand the frustration felt by consumers desirous of a sandwich and toast option that loudens seeds, nuts and alt grains over wheat, however. It’s packed with oats, linseeds, sunflower seeds, almonds, fresh milled maize, olive oil with a little psyllium husk, rice bran syrup and salt. Lots of water too. It’s a full-on brick of nutrition and I prefer it sliced thin and crackered. But it sandwiches well and it is delicious. Finding local ingredients is a constant search and it costs half a bomb to make. Now we aren’t at the Market anymore we use a dropdown when customers order the Wilderness online so they can acknowledge that it’s not for coeliac. The bakery and we are dusted with fresh flour and the ingredients are not excluded from wheat and rye contamination. It’s based on Adventure Bread after his excellent workshop here and in collaboration with recipe development for Australia. It’s a nice part of the bakery routine now amongst the main program of fermenting fresh flour sourdoughs.

08/06/2022

We are out of a week’s isolation cozying up at home adjacent to the muted mill and bakery under an elemental wintry sky. A good time to roll out the belly-warming wholegrain dinners - rye gnocchi, crunchy crusted roast veg pizzas, red wheat flakey crust pot pie, extra virgin olive oil with KI honeycomb on whole spelt wheat Miche, chocolate rye and malt barley cookies, all-rye whiskey. We have plenty of ideas, book resources and friends’ recipes if you ever need inspiration! The mill and bakery will hum back into the routine tomorrow and deliveries of fresh sourdoughs and this week’s stonemilled flours are back from this Saturday. (Webshop is open for orders www.smallworldbakery.com.au)

29/05/2022

Wheat and rye which we mill for 100% of our flour are annual crops right? There are long term big thinking people developing perennial crops at research hubs around the world: the closest here is team at NSW Dept Primary Industry Cowra and Orange Agriculture Stations. Utilising germ plasm material from around the world they are testing the true perennial rye, sorghums and the hybrid wheats which have 2-4 seasons persistence in different growing systems. They sow into mixed pasture, test the nutritional balance of both the grains after harvest and in the meat of lambs which grazed the crops at intervals during the growing season. There are very interesting discoveries being made on the best co-planted varieties (like clover, lucerne and seradella) to increase nutritional balance in the lamb. Many of the answers to improving our food system and by association growing systems is to increase diversity of seed, what is grown and produced on farm, and supplying and eating it locally. Meanwhile we can support the research and test the end use market for the grains by buying tonnage and gauging customer interest in our products made from one or two of the perennial lines being bulked up at the Ag Stations. We will be offering fresh milled flour and bread using the perennial wheat this year, along with interstate millers and brewers who likewise wish to support the research. Watch this space- so far, it tastes great!

22/05/2022

If you’re thinking of squaring away your Sunday plans you could finish up with us! The launch of Anti-Imperial Stout brewed by The Wheaty Brewing Corps in solidarity with Ukrainian brewers and others around the world, Ukrainian music, an auction, , our breads all raising funds for 2-9pm front bar and Tin Shed. We are donating a half day baking experience for the auction. Let’s get behind this Adelaide!

19/05/2022

We will see you there Adelaide!

Sunday May 29th - ‘RESIST’ Ukrainian Anti-Imperial Stout Launch and Humanitarian Fundraiser.

In solidarity with Brewers in Ukraine, Wheaty Brewing Corps have joined Breweries from around the world to make the Ukrainian Anti-Imperial Stout ‘RESIST’ to raise funds for the humanitarian relief effort. The recipe for RESIST was developed by displaced Ukrainian Brewers as part of the fundraising campaign - an initiative of enthusiasts and professionals in the beer industry including Lana Svitankova, a writer, translator, educator and Ukraine’s first ever certified Cicerone, as well as Richard Croasdale, Robyn Gilmour and the team at Ferment magazine, and Eoghan Walsh.

We’ll be pouring RESIST - a strong, smooth, roasty 7.4% Ukrainian Anti-Imperial Stout with зав'язування of roast beetroot – three ways on the day: Nitro, Regular Tap and Handpump.

We will donate 100% proceeds from the entire batch of RESIST to
Doctors Without Borders / Médecins Sans Frontières (MSF)

Small World Bakery are bringing their Bread Basket to the Bar, LOBO Cider are releasing a special label edition Apple & Pear Cider, El Diablo Wood Fired Pizzas and Tacocat are Food Trucking out front and we’ll be holding The Odd Whisky Coy Graham Wright's World Famous Fundraising Auction in the Front Bar. Prints of our ‘OPIR/RESIST’ launch poster, designed by Hana Brenecki, will be available to purchase on the day.

We’re also letting Hana loose in the Front Bar for a set from 3:30pm and Yellowbluebus in the Tin Shed from 4:30pm-7pm.

• RESIST Kegs tapped 2pm – on for as long as they last!
• El Diablo + Taco Cat from 2pm
• Hana Brenecki Trio in the Front Bar from 3:30pm
• Yellow Blue Bus in the Tin Shed from 4:30pm
• Front Bar Auction from 7:30pm

Wheaty Brewing Corps - Make Beer Not War

https://drinkersforukraine.com/ -BREW

10/05/2022

On Sunday we brought some of our favourite local foods to the Town Square in Adelaide for a Mothers Day celebration at Tasting Australia. Our snack course was the Sonora + Langhorne Creek Landrace Miche with KI honeycomb and fresh press evoo. The dessert, after the prettiest, most generous parade of marron, prawn, kingfish and colourful petal, frond and splodgy garnishes was our Bostock. The olive oil whole-wheat Landrace brioche soaked in muntries shrub syrup, topped with lemon almond cream, Heather’s stolen apples caramelised and showered with pungent-as native thyme. Now it’s the downhill run to our break next week, so last chance orders for Saturday delivery must be in by midnight tonight ( Tuesday ). Then back to normal for Wed 25 May. [great working with and the nicest team of chefs to feed 120]