Bakers Lane Bread has found its home in the historic Ben Hall Cottage, named after the successful grazier turned infamous bushranger. From our southern slopes, you will see the chimney smoke from the woodfired oven, built brick by brick, based on the design of Tasmanian, Alan Scott. This cottage has seen cattle stampedes, shoot outs and now Jugiong’s first artisan bakery.
This labour of love is a traditional French tunnel oven, producing various loaves, focaccias and 90 second pizzas to replicate those in Naples.
The natural yeast culture is the basis of our bread. Flour, yeast, salt and water is simplicity at its finest. The wild yeast is started in the Adjungbilly hills and it doesn’t get more local than that!