February 2026 newsletter
February 2026 newsletter sent to email subscribers in South Australia
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The latest class news (for those who haven't seen me in recent class)
We planned to move to regional SA but for various reasons that hasn't happened. What has changed is my classes are now held in the McLaren Vale Hall (kitchen and supper room). We've been baking there for a couple of years now and it's a great location with plenty of coffee, eatery & winery options nearby. Students have enjoyed the convenience of ducking across the street for a coffee or snack during the break.
If you haven't been to the McLaren Vale region recently, consider making a day of it.
Ingredients and tools + shipping changes
We have a carefully curated range of bread flours and tools available for shipping across Adelaide (now with great rates for 'outer' Adelaide/some regional areas) and beyond. Online orders can also be collected, by appointment, from us at Morphett Vale. We were impacted by the recent e-commerce upheaval; currently we have Australia Post available nationally.
Rye Sourdough class
Well made rye breads are delicious. But sadly rye bread is often misunderstood, mis-labelled, or just a bit scary to try. Join a class and experience making rye sourdough bread. Past students of my Sourdough Bread Intro class (anytime since 2013!) get 20% off. Reply for a discount code.
Last minute 'Refresher class' deals
Occasionally I have discounted short-notice places available for classes. The refresher class deals are only open to a participant who attended the same type of class in the past. If you're interested to be notified please reply (noting which class/es you have attended).
Garden produce in bread
Our several cherry tomato plants (for the enthusiasts: Tommy Toe variety) are producing very well. Making a focaccia-style bread is always delicious and a convenient way of incorporating the sort-of surplus garden produce into baking.
I like to keep it simple by using any wheat flour bread dough (yeast or sourdough). At the shaping stage press it flat with fingertips to 20mm thick. Press in cherry tomatoes (slice if preferred), drizzle olive oil and sea salt flakes, then bake until golden brown. Use the same temperature as per the class recipe; time will vary on thickness.
"Introducing a micro-bakery you may not know"
Micro-bakeries are sometimes yet to be discovered delights due to commonly operating from council-certified home kitchens (or a special home bakery set-up). My goal is to introduce these baking-enthusiasts I've gotten to know through my classes, flours, and consulting. Micro-bakeries are well worth a try; they could become your regular baker!
Micro-bakery: Cantina (Walkerville)
Cantina means cellar in Italian, and in his specially set-up home cellar is where you'll find semi-retired Tony making small batch, handcrafted breads. Many loaves are Italian-style, with both sourdough and slowly fermented yeast varieties (e.g. ciabatta) available.
(Please contact Baker's Treat for Tony's contact details) to find out more about current bake days, varieties, pricing, photos, & address.
- Matthew Thorpe / Baker's Treat Baking School