On the rise Bread is a staple with a lot to offer and varieties are growing ever-more sophisticated, from Scandinavian rye to Italian pandoro. Will Hawkes reports on the latest offerings
Liz Wilson’s bakery is pretty unusual – it’s her dining room. Around the table you’ll find a three-floor Rofco Oven sitting next to a beautiful 70-year-old Hobart dough mixer, and shelves heaving with diverse and intriguing baking ingredients.
This terraced home has been invaded by Wilson’s passion for baking, but her family don’t appear to mind. “They’re pretty forgiving, as long as there’s a decent amount of bread for them to eat!” she says in her soft Australian accent. "I’d like a proving fridge as well, but I think that might be pushing my luck.”
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