A “hidden gem” bakery specialising in fermented breads is making a name for itself with its specialty flavours, including a fruit loaf soaked in wine for two months.
Keep Rolling Bakery is the dream-turned-reality for Sanjay Timalsina, who believes bread crafted with the right ingredients and fermentation process is the secret to his success.
Born in Nepal, Mr Timalsina moved to Sydney when he was 19 and his love of bread began when he landed a job at a bakery.
“From that I learnt that people love bread here,” he said.
“Coming from Nepal, we don’t even eat bread. So, coming from a place where we eat rice for everything, I was like, ‘Oh, wow, bread is such a big thing here,’ and that drove me into trying more.
“Over the years I worked in different places and I found bread is not that healthy and that a lot of places are using bleached flour and putting a lot of canola oil or sugar to make it softer.”
“We are not trying to change the world, but if we can make a little bit better bread and little bit better pastries … we just want people to eat good bread.”
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Moving to the Sunshine Coast two-and-a-half years ago, Mr Timalsina and partner Tracy Huang, who is originally from Taiwan, opened the bakery at Kayleigh Drive, Buderim, last December.
Mr Timalsina’s sourdough uses salt, water and organic stoneground flour, which contains more micronutrients than machine-milled flour.
The dough then ferments for 48 hours before it goes direct from the fridge to a stone-based oven.
Specialty loaves include extra ingredients, such as porridge in the Khorasan porridge sourdough.
“Sourdough is naturally a hard bread and a little bit chewy. So, we put porridge (in it) so that gives the moisture to the bread for a long time, so this bread would last soft for four or five days,” he said.
“It’s a way to make it softer, but not by putting oil or sugar in it. It’s a technique from Japanese bread, but we created something a little bit different.”
Another popular specialty bread is the fermented fruit sourdough, which uses a star anise and cinnamon spice mix that is soaked in red wine for up to two months.
Keep Rolling Bakery also offers seasonal loaves, including pumpkin and turmeric made using pumpkin roasted in-house, a seeded sourdough using a homemade blend that includes caraway seeds, and an apple, honey and walnut loaf.
As well as fermented bread, Mr Timalsina makes a small selection of pastries like the popular cinnamon scroll, almond bar – which is his take on an almond croissant – and Earl Grey croissant.
Keep Rolling Bakery is open to the public on Tuesday and Sunday mornings at 3/12 Kayleigh Drive, Buderim, plus at the Aura Farmers Market every Saturday and Caloundra Street Fair every Sunday.
