FROM GRAIN
Our amazing bakers rise and shine Over the past few years it’s felt as though every second person has been making a sourdough starter or baking their own bread. What most of us discovered is that leaving it to the professionals is a better way to go, especially in a place like the Mornington Peninsula, where extraordinary bakeries abound.
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The best bakeries on the Peninsula produce an assortment of great bread, pastries and cakes, often using their own flour. The people behind these businesses not only have talent and passion, but the knowledge that not all flours and baked goods are created equal. Jason Cotter from Tuerong Farm is one such person. At Tuerong Farm they grow, mill and bake heritage, ancient and modern grains, with other Peninsula bakeries also using their renowned flour. “The business grew naturally from an interest in growing
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