Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Secrets of a Waterloo Baker: Full colour edition

Secrets of a Waterloo Baker: Full colour edition

McInally, Linda
Stubis, Aivars
Stubis, Oskars

Paperback

Food WritingAustralia & Oceania

ISBN10: 1925447472
ISBN13: 9781925447477
Publisher: Moshpit Pub
Published: May 8 2016
Pages: 186
Weight: 0.78
Height: 0.48 Width: 6.00 Depth: 9.00
Language: English
Long ago, in 1918, a small traditional bakery was built in the inner city suburb of Waterloo, Sydney. This was well before the tower blocks, the ice addicts, the trendy new apartments and the fashionable restaurants in Danks St. The last owners of Elma bakery were a Latvian migrant family who baked primarily rye bread (black, and sweet and sour) from old Latvian and Estonian sourdough recipes. The bread was highly prized and sent all over Australia, and the recipes were a closely guarded secret. This book explores what the secret of the bread actually was. Was it just the recipe, or did the milieu of Waterloo and its history contribute, or was it the Latvian background of the bakers? This is a book (with many photos) for anyone interested in old trades such as traditional bread making, and baking sourdough. It's also for the many new residents of Waterloo to gain an insight into its interesting history, from convicts to Bubonic plague to Green bans (which lengthened the life of the bakery). It's also for Australians in general to learn how migrants enriched their nation. It's a book for anyone who wants to hear the Waterloo baker finally reveal his secrets.

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