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About our bakery

Range of products

Where we sell our products

Health & biodynamic nutrition

How to order

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Fosterton Farm Bakery

Image About our bakery

Fosterton Farm Bakery was established in 2002 to service the Newcastle area and was based at the Honeysuckle Market. It was later moved to the farm at Fosterton where the bakery was custom built to suit our level of production.

The first priority has always been the quality of the product. We are continuously striving to improve the nutrition, taste and appearance of what we make with better ingredients, methods &/or equipment. Therefore, our expansion has always been slow and considered - aiming to improve the quality.

We are blessed by the unique location for the bakery. Overlooking the river flats with good clean air and plenty of fresh clean rainwater, we believe this adds to the subtle taste or energy in our products.

We are conscious that we live in a world of misplaced and dwindling resources, so it is vital that we are responsible and ethical in our business practices. Living on a farm makes it easy to recycle our waste. Animals and chickens eat leftovers and scraps, water runs off into the orchard. We grow the vegetables, eggs and meat for our savoury pastries and are supplied with some biodynamic dairy products from a neighbour's cow. We purchase our grain direct from biodynamic and organic farmers, storing it on our farm and milling it freshly each week. It is our conviction that by being a part of and supporting biodynamic/organic growers and suppliers we are contributing to a more ethical and equitable food supply chain for those who are interested in making a change.

Range of products

Bread

Image Traditional wholewheat W (W = Available Wednesdays / wholesale)
Sesame wholewheat W
Linseed Wholewheat W
Corn Sourdough W (Wednesdays only)
Sourdough Baguettes W
Rye Sourdough W
Spelt Cobs and Loaves W
Light Rye Sourdough
Italian style Country Loaf
Fruit & Honey Loaf

Complete range available on weekends only.

Savoury Pastries

Spinach and Fetta rolls
Pumpkin and Fetta rolls
Beef and Herb rolls
Vegetable Curry

Sweet Pastries

Almond Croissants
Choc Chip Brioche
Lemon Ricotta Danish
Pecan & Cinnamon Swirls
Apple & Walnut Turnover

Where we sell our products

Slow Food Earth Market

Slow Food Earth Market
1st & 3rd Thursday each month
3-7pm
The Levee High Street Maitland

Dungog Saturday Bread Van

Outside CWA building 111 Dowling Street Dungog
8.30am - 12 noon

Shops ... delivered Wednesdays

* Dungog IGA 229 Dowling St ph: 49921988

* Vacy General Store Main Street Vacy mob: 0428 662 590

* Organic Feast Cnr William and Lawes Sts
East Maitland ph: 49347351

* Morpeth SPAR 165 Swan St Morpeth ph: 4933 9502

* Hunter Organics 88 Mitchell St Merewether ph: 4963 6550

* Local Crop 291 Hunter St Newcastle ph:4089 4479

* Goodness Me Organics 617 Glebe Rd Adamstown ph: 4952 4262



We supply bread to the following .................

* B-Side Espresso Charlestown

* JERF Wholefood Cafe Lorn

* Settlers Arms Dungog

Farmgate Sales

Image You can order and pick up bread and pastries at the farm.

Orders need to be placed 2 days in advance:
.... phone on Monday for a Wednesday pick-up (bread only)
.... phone " Friday for a Sunday pick-up (bread and pastries)

To place an order you need to phone: 4992 3408
There is an answer machine and we will return your call.

Biodynamic Nutrition

Contact

Simon Brownbridge &
Loo Boothroyd
792 Fosterton Rd
Dungog NSW 2420

Ph: (02) 4992 3408
Mobiles:
0439 709 296 (S)
0407 457 649 (L)

Email: info@fostertonfarm.com.au

Website: www.fostertonfarm.com.au

News

Traditional Breadmaking Course details on home page

Next course 27th August

The course offered on the 20th August 2017 is now full, so we're offering another one on the 27th August 2017.

Simon runs 2 - 3 Traditional Bread Baking courses each year through Dungog Community College.

It's a practical, hands-on course covering: milling and the significance of freshly milled flour; mixing and developing bread dough by hand; how to establish and maintain a "sweet"
sourdough starter; kneading and shaping techniques; rising procedures and baking techniques; grains and their significance.

Send us an email if you'd like to be on the mailing list for the next course.

Good nutrition supports change for the better.