Indian-born pastry chef Alistair and French-born business wizard Lou grew up with food as an integral part of their lives and cultures, and bread in all shapes and forms were loved daily staples.
“We were raised in epicurean families, where fresh local products, family meals, and all sorts of deliciousness were made using traditional and ancestral recipes,” Lou said. “And of course where food is the love language.”
Their love of sourdough is instinctive. Traditional family recipes and premium local and imported ingredients make their bread a cut above the rest. “Our chocolate is from France and Belgium and our flour is Australian, so we don't compromise on quality. We use produce from our garden too.”
Lou and Alistair imported two Rofco bread ovens from Belgium, allowing them to bake according to the ancient principle of the wood oven with chamotte brick. Their sourdough starter is one of a kind and has developed its specific flavour over the years.
“It's very cliché, but we say our secret ingredient is love because food is our love language, and that's how we express ourselves. Alistair says he pours 48 hours of love into each loaf. Everything we bake must be delicious and nutritious too.”
The flute is a must-try. Originating from Lyon, a city known as the capital of French gastronomy, it's a hybrid between a baguette and a white round loaf of sourdough. The famous cinnamon scrolls are made from a secret recipe, and they're super-fluffy and not overly sweet.
You'll find Balu's Bakery at Bittern Community Market on Sundays; at Nourish in Balnarring Thursday-Saturday; at Tulum Store in Balnarring Fridays and Saturdays; and once a month on a Saturday at Emu Plains Market, Little Beauty Market, and Red Hill Market from September to May.
Balu’s Bakery P: 0431 870 131 FB: Balu’s Bakery Insta: balusbakery.mornpen
