Owner Sarah from Breaking Bread Bakery grew up in the Barossa Valley. She started her apprenticeship as a chef at Jacob’s Creek and finished it at Fino Seppeltsfield (where she found her love for bread). During her apprenticeship she travelled to New York to work at Blue Hill Stone Barns where she spent time in the bakery, learning about the sourdough culture. In 2018, Sarah moved to San Francisco where she staged at Tartine and later got a job with MH Bread and Butter. She spent a couple years with this bakery learning all there was to know about sourdough. Understanding flours, writing recipes, adapting to temperatures, mixing add-ins, pushing hydration limits, etc. Everything they used was local and organic. She loves experimenting with different flours and add-ins and talking about bread. Sarah is super excited to share her creations and knowledge with the Valley and whoever will listen.
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