Food and Drink
Posted by Becca Z
20. Jun, 2012
The low carb diet, the paleo diet, the high fat-high protein diets. In recent years, carbohydrates have taken quite a beating. Yet there’s something really special about clutching a brown paper bag filled with fresh bread. It smells good and brings out all sorts of warm and fuzzy feelings.
Four week old Woodfrog Bakery is now handing over brown paper bags of bread from their shopfront, located on the junction of Grey, Barkly and Inkerman Streets in St Kilda.
While Woodfrog are sourdough specialists with a range that includes the elusive dark rye sourdough, they also stock beautiful ciabattas, bagels and challah, a soft, fluffy egg bread.
Jarrod, the baker and co-owner, previously worked at Baker D. Chirico and Chimmey’s in South Melbourne and it shows. A pastry chef is set to join the team soon, so customers will have even more to look forward to. Sausage rolls, pies, pizza slices, croissants and the usual sweet stuff will be available soon.
Look for the black and white striped awning, a vertical garden and the large Bakery sign out the front. If you don’t see anyone at the register, chances are that Jarrod and his team are in the bakery on the other side of the wall. Give the frog on the counter a stroke and someone is bound to help you.
By the way, don’t feel too bad about the carbs. According to this author’s June edition of Women’s Health, ‘carbs are back’.
108 Barkly St, St Kilda
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