Christin Plint’s new sourdough bakery Boat Ramp Bakehouse at Balberra is creating delicious sourdough bread
Regional foodies can now buy their fresh sourdough bread right here in North Queensland. Find out where.
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Stone-baked sourdough bread is the order of the day for a fresh, new wholefood, micro bakery.
Bakery owner Christin Plint opened the Boat Ramp Bakehouse at Balberra after a visit down south made her realise how difficult it was to get genuine sourdough breads in regional Queensland.
“When I’d travel down south I would always try to bring back some delicious sourdough bread because it is a bit hard to find up this way,” Christin said.
“Eventually I decided to do a course to learn how to make it myself. It’s proven very popular, very quickly.”
The bakery’s scrumptious range includes classic white, country, seeded loaves and ancient grains along with chunky fruit varieties, all of which go through a stringent 48 hour fermentation process which makes the bread easier to digest.
Christin aims to use sustainably sourced and organic flours in her products and prides herself on the fact that her breads contain no preservatives or ‘fake’ food ingredients.
Christin makes her sourdough loaves in a dedicated commercial bakery kitchen.
The superior taste and quality of her bread has locals clamouring for more but she has no plans for a quick expansion.
Eventually she may branch out into providing gluten free options but is cautious.
“At the moment I don’t have a designated oven and equipment to cater to allergies because you can’t risk exposure for people who are very sensitive to gluten.”
Boat Ramp Bakehouse loaves can be found fresh and warm at Camilleri’s Farm Market With Longy and Carol in Balberra from 8am on Tuesdays and Fridays.