DAY 1: Fresh Bread

Honestly you can’t beat fresh bread and everyone knows it.

Buttered with jam,
or dipped in olive oil and dukkha,
or topped with quality cheeses and cured meats…
(We love platters)
or maybe just a hint of tahini and a sprinkling of sesame seeds…
or maybe just smother a slice in lemon honey (try Chelsea’s super fast version soon!)
or fresh bacon butties (everybody knows that fresh bread doesn’t actually hold these together so well, but it’s kind of the point. When the bread smushes up into a kind of dough ball and the chips or the bacon poke through, they’re ooooooh sooo good).

We all have a favourite way of eating it before it even starts to stale.

Photo and food styling: Catherene Wilson Photography @catherenewilson

Dusty started with these bad boys

Charcoal Burger Zen stones. Photo and food styling by Nessie Sharpe @bakingequalslove

Charcoal Burger Buns were one of Dusty’s first products. They’re real pretty to look at, but they aren’t on the menu any more…

Have you ever had to clean up a charcoal spill?

Have you ever had charcoal powder up your nose?

Have you ever gotten charcoal all over your whites?

Yeah, so here is a little Dusty Apron history - and a little of the logic in bakery life. Bakers make what suits them and what works inside their production from a wider perspective at any given time. The bakers out there running big bakeries will all have the ability to put together pretty much any product they want to. BUT it has to work for them, too. The range of products on a baker’s menu says as much about who they are as it does about what their customers are asking for. Food history is generally like that.

 

Charcoal Burger with pickled red onions. Photo and food styling by Nessie Sharpe @bakingequalslove

 

Rosh Hashanah 2023

A Rosh Hashanah table with plain and raisin braided rounds of challah (and NZ lamb, cos this is Aotearoa!). Photo and food styling: Catherene Wilson Photography @catherenewilson

Rosh Hashanah is the birthday of the universe, the day G‑d created Adam and Eve, and it’s celebrated as the head of the Jewish year. It begins at sundown on the eve of Sept. 15, 2023 and ends after nightfall on Sept. 17, 2023.
Rosh Hashanah feasts traditionally include round challah bread (studded with raisins) and apples dipped in honey, as well as other foods that symbolize wishes for a sweet year.
(source: https://www.chabad.org/library/article_cdo/aid/4644/jewish/Rosh-Hashanah.htm)

We wish a Happy New Year to all our friends celebrating  #roshhashanah

Shana Tova!
Joy and happiness to you!

Catherene Wilson Photography @catherenewilson thank you for the beautiful photos!
#shanatova #shanatovah #shanahtovah #roshhashana #celebrations

Try a fougasse platter this weekend

If you’re hosting this weekend and need it to be easy but beautiful;
buy a fougasse or two;
grab your favourite dips and hors d’oeuvres…
don’t forget the aperitifs.
You’re done!

You’re also good to go with just a good olive oil and some fresh tomatoes.

It’s bread; it’s up to you!

Our fougasses are hand-made, so each one is unique. That means originality points for how you choose to fit it out. Have fun!

a different fougasse on marble

Tag us on Instagram if you want to share your success.

kuputaka / glossary

There are some great books out there these days celebrating food in Aotearoa/New Zealand. Some of the authors write from a place of connection and have made a special point of including pertinent Māori words - or kupu (along with a kuputaka or glossary for reference). These kupu often include explanations of important Māori concepts, without which some discussions become really difficult!

Some Māori words don’t need translation here in New Zealand, where Te Reo Māori is one of our 3 national languages, but not everyone who eats in Aotearoa was raised in Aotearoa. We have a complex audience of diners and we want to make these kupu and concepts readily accessible.

If you’re eating our bread, you might like to know (and click through to Te Aka Māori Dictionary for the pronunciation of):

parāoa: bread, flour, dough

kai: 1. (verb) to eat, consume, feed (oneself), partake, devour. 2. (verb) to drink - used for any liquid other than water. 3. (noun) food, meal.

toutou: (verb) to dip frequently into (a liquid). (eg when you’re eating soup, you can use your bread to toutou)

rēwana: bread made with potato yeast, leaven, yeast - a substance added to dough to make it ferment and rise. (Note also rēwena)

rēwena: 1. (loan) (verb) to ferment, cause bread to rise. 2. (loan) (noun) bread made with potato yeast, yeast, leaven - substance added to dough to make it ferment and rise.

reka: 1. (verb) to be pleasant, pleasing, agreeable. 2. (modifier) sweet, tasty, palatable. 3. (noun) sweetness, tastiness, flavour.

awhi: to embrace, hug, cuddle, cherish.

pātaka: storehouse raised upon posts, pantry, larder.

whare: house, building, residence, dwelling, shed, hut, habitation.

wharekai: dining hall, refectory, cafe, restaurant.

ringawera: kitchen worker, kitchen hand.

mokopuna: grandchildren, grandchild - child or grandchild of a son, daughter, nephew, niece, etc.; descendant

kaitiaki: trustee, minder, guard, custodian, guardian, caregiver, keeper, steward.

āwhina: 1. (verb) to assist, help, support, benefit. 2. (modifier) assisting, aiding, helping, benefitting. 3. (noun) assistance, aid, help, benefit. 4. a sister of mercy in the Rātana faith.

whānau: extended family, family group, a familiar term of address to a number of people - the primary economic unit of traditional Māori society. In the modern context the term is sometimes used to include friends who may not have any kinship ties to other members.

whanaunga: relative, relation, kin, blood relation.

whanaungatanga: relationship, kinship, sense of family connection - a relationship through shared experiences and working together which provides people with a sense of belonging. It develops as a result of kinship rights and obligations, which also serve to strengthen each member of the kin group. It also extends to others to whom one develops a close familial, friendship or reciprocal relationship.

whakawhanaungatanga: process of establishing relationships, relating well to others.

whakapapa: 1. (verb) to lie flat, lay flat. 2. (verb) to place in layers, lay one upon another, stack flat. 3. (verb) to recite in proper order (e.g. genealogies, legends, months), recite genealogies. 4. (noun) genealogy, genealogical table, lineage, descent - reciting whakapapa was, and is, an important skill and reflected the importance of genealogies in Māori society in terms of leadership, land and fishing rights, kinship and status. It is central to all Māori institutions. There are different terms for the types of whakapapa and the different ways of reciting them including: tāhū (recite a direct line of ancestry through only the senior line); whakamoe (recite a genealogy including males and their spouses); taotahi (recite genealogy in a single line of descent); hikohiko (recite genealogy in a selective way by not following a single line of descent); ure tārewa (male line of descent through the first-born male in each generation).

mauri: (noun) life principle, life force, vital essence, special nature, a material symbol of a life principle, source of emotions - the essential quality and vitality of a being or entity. Also used for a physical object, individual, ecosystem or social group in which this essence is located.

manaakitanga: (noun) hospitality, kindness, generosity, support - the process of showing respect, generosity and care for others.

inoi: 1. (verb) to beg, pray, request, appeal. 2. (noun) prayer.

Let us know which ones we’ve missed!

Apprenticeships

We have been thinking a lot about apprenticeships lately.

We’ve had a few and there’s a tonne of changes we’ve made to our thinking.
One thing we’ve started focusing on is videos.

Videos are a great tool for training.
They reduce the need for apprentices to always be under the supervision of a skilled baker who can teach the basics while also problem-solving their mistakes (efficient use of labour and considered wage cost).
They help standardise expectations in our bakery (product consistency and better teamwork).
They support self-directed learning (narrowing your employee pool to motivated learners).
They are translatable resources (opening up to a wider pool of potentially excellent employees).
They support colleagues with visual evidence of why we do things the way we do (easier teamwork).

Here is a video Dusty threw together recently.
It is rough (he’s a busy guy);
It is short and he strives for shorter (the average attention span of the next generation is supposed to be about 3 seconds these days - see my earlier point about motivated learners);
The language is clear (he used ChatGPT to write his script in clear and concise language - (“busy guy”) - so it is very translatable);
He teaches the expected practice correctly for the Dusty way (leading to consistency, quality and efficiency);
He makes one or two points explaining the why. K.I.S.S.

Understanding these points and then asking questions to learn more is how we can grow an Apprentice towards a Senior Baker.

We can’t guarantee that everyone will watch and learn from these videos, but we can promise that the good ones will know how to use them. Those are the bakers to watch.

A video on how we want the team to view and manage waste.

A wastage report is pretty simple at heart (see a recent example here, where training was the solution). This kind of report gives us the information we need to ask the questions that lead to improvements every day. It helps you manage for waste, skill, machine needs, cost efficiencies and more.

Dusty talks more about this kind of decision in his LinkedIn posts - if you’re more interested in the business side, then hunt him down (Dusty the Baker, link in socials buttons below).

Anyone can learn a skill if they commit to trying and if they’re passionate enough about overcoming the struggle. Teaching is next level.

#Perseverance
#Curiosity
#CapableLearners

The price of wheat

water colour wheat stalk with dollar signs in the grain

Bing AI image generator prompt = “water colour wheat stalk with dollar signs in the grain”

The price of flour went up again recently, in an overnight price hike from one of the major milling companies. So,
Do you know where your wheat comes from?
Do you know what the flour you buy in the supermarket has in it?
…how it’s been treated?
…what’s been removed from it?
…how that impacts its nutritional profile?
…Do you know the politics of wheat?
It’s a complex space, but one worth thinking about (there is wheat flour everywhere as any coeliac will tell you!). Stuff.co.nz got into this from the cost of transport angle recently. It makes for an interesting read if you are following the politics of food in your own backyard:

https://www.stuff.co.nz/business/farming/132365343/cheaper-to-import-wheat-from-australia-than-within-nz-growers-say

The climate and growing conditions in Australia are also a factor impacting the price of Australian wheat, because Australian quality is generally more consistent - not better, but consistency is a plus in milling; Consistent wheat means consistent in terms of how much gluten is in it (it’s protein count or ‘strength’), etc, and this consistency is key to the recipe the flour is used for to make our baked goods. It makes the Millers job easier when the Miller’s business is to supply huge numbers of bakers and other flour users who rely on fixed recipes and premixed baking production plans to achieve their own consistent product (which impacts how you staff for skill and food licensing because of nip labels and packaging etc… a whole list of minor to major impacts that become a string of business decisions).

2023 is a good year to start thinking about food miles, food security and the politics of food. If you haven’t already gotten curious, things are really only just heating up, so jump in!

#FlourToThePeople
#KnowYourFarmer
#KnowYourMiller
#KnowYourBaker

You can freeze a croissant.

filled croissants (ham and cheese) ready to eat or freeze

Filled croissants, ready to eat or freeze

Yes you can freeze a croissant.
You can even fill it first! (See the hack below.)

As ever, when it comes to storing bread, there are only a few basic tips. And, as ever, we advocate for the winning attitude of GIVE-IT-A-GO!

When it comes to freezing croissants:
#1 bag it; freeze it
#2 pop it in the fridge overnight to defrost
#3 refresh it in the morning (into the oven for 5 minutes at 180°C)

Alternatively, you could put ham and cheese in it and shmush it in a sandwich press until the ham is hot, the cheese is melty and the croissant is flaking all over the bench.

#Reminder 1: fresh is best when freezing
#Reminder 2: baked goods don’t keep forever in the freezer. A couple of weeks, easy. Months, maybe. Years… yeah nah.

LUNCHBOX HACK

🥐 Make ahead filled croissants 🥐
You can make a weeks worth of filled croissants and freeze them for fast lunchboxes!
Just pop the croissants into a lunchbox straight from the freezer and they will defrost perfectly by lunch time.
Ham and cheese is a favourite but you can also mix it with chicken mayo salad or cream cheese and smoked salmon. You can add salad on the day to keep the greens fresh.
Use the freshest croissants for the best results 🤙

Jump over to our Instagram reel and let us know how you got on 🤙
Thanks to Nessie Sharpe @bakingequalslove for the hack, the photos and the reel!

KID-FRIENDLY EASTER TIRAMISU

A photo of the final version of a kid-friendly tiramisu, the hot cross buns swimming on the top of the dessert, ready to eat!

Kid-friendly Easter Tiramisu

This is Nessie Sharpe’s non-alcoholic, no caffeine and no raw eggs version of that beautiful Hot Cross Bun Tiramisu you spotted here yesterday. It’s another great way to celebrate Easter with your family. It’s also another clever way of re-using this classic fruit bread!

7-9 hot cross buns
1/2 cup boiling water
2 TBSP unsweetened dark cocoa powder
2-3 tsp sugar
Pinch of salt
1 egg
3 TBSP sugar
1 TBSP custard powder
1 cup milk
1 cup mascarpone
1 cup whipping cream
2 TBSP icing sugar
Chocolate Easter egg to grate

* In a cup mix hot water, cocoa powder and sugar. Set aside to cool.
* In a double boiler, whisk the egg, sugar and custard powder till smooth, whisk in the milk slowly and then continue whisking over heat until thickened. Take off heat and allow to cool.
* When egg mixture is cooled, whisk in mascarpone.
* In a separate bowl whisk whipping cream wit icing sugar until soft peaks.
* Fold into mascarpone mixture.
* Cut hot cross buns in half.
* In a baking dish, layer:
Mascarpone mixture, Grated chocolate egg, Bottom half of hot cross buns, Half the cocoa mixture, the rest of the mascarpone mixture, more grated chocolate, the top of the hot cross bun dunked in cocoa mixture
* Extra grated chocolate egg to finish

📸 & recipe by Nessie Sharpe @bakingequalslove (check her out for more food inspo and deliciousness tips)

Look around the #7daysofbread here or on Instagram for more tips on how to use bread to its full potential and save yourself both money and time during the week.

**bread hacks = solutions to food waste = money saving meal planning. Everybody wins