When Matthew and Elizabeth James bought Turner’s Bakehouse in Mernda, they decided to wind back the clock and bake bread as Charlie and Stephenson Turner did more than a century ago, firing up the 123-year-old wood-fired Scotch oven.
The bakery was built in the early 1870s by Moses Thomas for the Turner brothers, who moved to Mernda from Scarborough in Britain.
Today, the James’ use only flour, rain water and salt to make their sourdough bread, using a 165-year-old starter culture from San Francisco.
“We do everything traditionally,” Mr James said.
He will speak at Whittlesea council’s Well Bread Festival on August 29, from noon until 5pm. The festival celebrate’s diversity through the joy of breads from all over the world.
Details: 9217 2174.
