All about The Baker

The baker's day starts before dawn, after the rooster first crows and before the birds begin to sing. He will come to the bakery in the still of the morning. The lights go on first and then each machine in turn. The oven's gas burner firing up is the most important sound he is listening for. With the equipment ready, the baker turns his attention to the dough.

The overnight fermented dough is fully risen within its tubs, all being well. The fresh dough is weighed up and the mixer goes to work. Over the next few hours a succession of doughs are mixed, divided, moulded, trayed or tinned up, proved, baked and then carried into the shop, ready for the day's trade.

Baking is early starts, heavy manual handling and long hours. This effort does not suit the faint hearted. However, the results make it worth it. Although this bread is harder to make, it is easier to sell. The bakers are making bread for their families and their friends, using the best quality ingredients they can find.

Dojo Bread has been made by Matthew Hulse in Braidwood since 2006, a grandson of a baker and the nephew of a pastry cook, baking for more than 10 years and enjoying both the challenge of making “the perfect loaf” and also seeing people enjoy the bread with their friends and families. Matthew is also a competent butcher and barista, has corporate experience in retail franchising, business management, mediation and consulting, has been called to perform the duties of an expert judge at the annual Braidwood Shows, presented at the Canberra Home show and have been on television, radio and National newspapers.

He was recently joined by Mark Barrington. This partnership has allowed Dojo Bread to extend the trading hours and product range.