Cafe owners raising a new business

They fell in love with the bread the moment they tasted it, but Cafe 140 owners Alex and Kristy Garbelini never thought Yallingup Woodfired Bread would become a big part of their business.

Taking the plunge with the help of German baker Gotthard Baller, who started Yallingup Woodfired Bread, they transformed the empty shop next to Cafe 140 on Victoria Street into a bakery. Bread and Butter opened a couple of weeks ago and the response from the community has been overwhelming with the bakery selling more than 100 freshly-baked loaves each day.

With their team of two bakers, one apprentice and three juniors to run the store, Mrs Garbelini was confident business would remain strong.

“This for us was the next step in our business and is a massive investment but we were already using his fruit bread, so now we can make it fresh on site and don’t need to order in any bread, ” she said.

“We are all about natural products, the bread has no preservatives and is 100 per cent organic.

“We will keep on growing as the demand increases, we already have businesses in town who we are supplying to, so I am sure that will grow.”

To accompany the bread, non-homogenised butter is available which has sold out faster than it could be made, she said.

It was 13 years ago she started the business and said “well, now we pretty much have the whole corner”.

Mr Gotthard said the bread was unique and he had customers from all over the State coming to try it.

“It is a unique cooking process as the oven reaches almost 1000 degrees with the wood fire and then the bread is put in once the oven cools down to about 450 degrees. There is no fire while the bread is cooking, it is a dry strong heat, ” he said.

“The bread is made by hand with nothing added to it, a lot of my customers in Yallingup who can’t eat gluten can eat my bread because it does not have all the added gluten proteins that supermarket bread has.”

Bread and Butter also offer a gluten-free loaf made from quinoa, polenta and chia seeds.