Another year, another day...

So 2012 is upon us as is the first public holiday of the year. We don't include New Year's Day as a holiday as you're generally still celebrating from the night before. It's the Australian way isn't it?  Er, maybe not.

Does the Aussie larrikin exist anymore? Or is the new Australian a mishmash of cultures? A blending of nationalities, new foods, intriguing traditions and the hilarity that often comes when learning another language. The celebration of Australia Day and what is means to be Australian is so relative. Some are excited and reflective of the emerging cultural melting pot whilst many just enjoy a day off. 

La Madre Bakery is an artisan sourdough producer based in Geelong, Victoria. Our skilled bakers use simple methods and considered techniques to produce a fantabulous range of hand made sourdough, rye sourdough, 100% spelt sourdough, traditional breads and seasonal sweet treats.

So what is Geelong's La Madre all about?

Time is precious, so at La Madre we like to slow things down a bit. We use traditional baking techniques – including a gradual fermentation – and scour the land for the finest ingredients. Each loaf is individually crafted in the bakers’ hands, plus we say no to preservatives, improvers and additives. La Madre is also passionately committed to sustainable baking and business practices.

Check out our range of products, learn more about our philosophy, or find out where to get your La Madre fix.

And don't forget to stay in the loop with what's coming out of the oven, events, general musings and La Madre lovin' and follow us on Twitter @lamadrebakery and like us on Facebook - La Madre Bakery. We're also YouTube stars so you can watch what we're all about. You can click the icons at the top of the screen. Too easy.
  Focaccia  
   
 

Ah, foccas. That is what our bakers affectionately call our focaccia breads! These soft, chewy slabs of Italian doughy goodness come drizzled with olive oil and sea salt. And the rosemary focca? Well, that comes with er, rosemary.

Traditionally baked on the floor of the fireplace, we at La Madre use our glorious ovens to toast these beauties up. And whilst a curious Englishman once made a version of these Italian staples that included lard, you will find none of this nonsense in our focaccia. 

So we say "Pronto!" to La Madre's focaccia. Whichever way you say it, you'll also need to "fretta" as these goodies won't last long! "Ciao!"