T: 03 6254 0088
The Companion Bakery is an organic wood-fired sourdough bakery owned by Graham Prichard who is regarded as one of Australia’s most knowledgeable and talented bread specialists. Graham, a baker who specializes in organic wood-fired sourdough is putting Oatlands on the map for more than just its beautiful sandstone houses and the Carrington Flour Mill. His philosophy is to use only organic flour ensuring a unique flavour in every loaf of bread.
Baking Classes are run throughout the year, where bakers and bread enthusiasts are taught the art of sourdough bread and other specialties, including cakes and pastries. Bakery shop opening in the new year. Produce available Sundays at the Tasmanian Farm Gate markets, Melville Street, Hobart.
Bookings for Baking Classes via website or e-mail.
Thorpe Farm Produce
John and Jill Bignell
189 Dennistoun Road
T: 03 6259 5678
M: 0409 216 780
Thorpe Farm produces the award-winning Tasmanian Highland Cheese range of legendary goat and sheep milk cheeses available at quality restaurants and food stores across Australia. Tasmanian Highland Cheese range includes marinated fetta, fresh goat cheeses, white mould goat cheeses, unique goat crottins, goat cheese curd and extends to the renowned range of sheep and cows' milk blue cheeses.
Thorpe Farm also supplies venison to restaurants, freshly milled flour to specialist bakers and chefs as well as grows and sells specialist vegetables including wasabi and the exotic black salsify.
Telephone or e-mail John & Jill Bignell for more information.
59 Cripps Road
T: 03 6267 1779
F: 03 6267 1679
Miellerie means "the house of honey" in French. Miellerie Honey is produced by Yves Ginat, a Frenchman now living in Tasmania who combines traditional French techniques with the unique nectars of Tasmania..Miellerie Honey now produces 5 different varieties of honey: Leatherwood, Lake Pedder's Nectar, Prickly Box, Blue Gum and Tea Tree (Manuka).
Sales by Phone or e-mail.