David Allan is passionate about the traditional baking methods at the Flinders Sourdough Bakery
A smiling young man with curly blonde hair is heaping beach buns into a brown paper bag. His name is David Allan and he is simply passionate about the traditional baking methods that he and his partner Margaret Carey are once again following in the former Draper family bakery, originally established in the 1930s.
Previously winemakers, David and Margaret learned the fine art of bread baking as volunteers at the Red Beard Bakery in the historic Victorian town of Trentham. Their lovingly restored Flinders bakery now offers a range of artisan breads as well as treats including the aforementioned beach buns (simply delicious) and ‘off the rocks’ granola. Most of the treats are also suitable for those with a gluten intolerance.
Kids young and old will also enjoy the latest offering – an old-fashioned ice-cream churn.
Flinders Sourdough is open 9am–4pm Friday to Sunday and the produce can also be purchased from local farmers markets.
Flinders Sourdough Bakery
Rear 60 Cook Street, Flinders
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