What's it all about?

Thomas and Gabi Moritz own and operate the organic farm and bakery with their daughter, Sabine. A large part of their subsistence is producing bread and other goods for local markets.

Besides fulfilling Thomas and Gabi’s passion for bread, the bakery provides a way of value adding their own organic farm produce. Home-grown produce are used in pumpkin and herb varieties. Thomas even talked of experimenting with growing rye, a grain that could possibly contend with the farms cool mountain climate.

A large Alan Scott oven and an Austrian stone mill are the bakery’s key production tools. The mill is a more recent addition. Running at a cool 300rpm, it produces 60-70 kg per hour of wholemeal and sifted flour. The mills ability to sift means that Boonderoo Farm can produce a white sourdough from freshly milled organic white flour….many bakers dream of this.

Sweets and pastries are an important part of the bake. Coming from a European background, Thomas and Gabi are keen strudel makers. Varieties of strudel include hazelnut, apple and poppy seed. Thomas has also been experimenting with a product similar to semolina, produced by the mill as a consequence of making other flours.

Related Keywords: bread bakery sourdough

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• conventional retailer

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