Sky Ranch Bakehouse in Travellers Rest | Bakery

Sky Ranch Bakehouse

Locality: Travellers Rest

Phone: +61 405 435 083

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• Bakery
• Wholesale bakery

20.04.2022 So, following the success of our Rough Puff and Short Crust pastry last week, this week the wiz decided it was time for PUFF pastry. Oh my goodness me! So lost for words at the taste, texture, and appearance. Although the dough had 14 laminations during the process it was worth EVERY minute. Today's offering to the kitchen elves was a baked tart shell. Once baked, a thin layer of melted 150g each g.f. white chocolate and sour cream was poured into it then left to set. Freshly picked raspberries and some blueberries topped it off. And thanks for asking - yes, it did disappear in record time! psst:. you don't know how lucky you are that we have given up our secret tart filling.

11.04.2022 Hello readers. One of the Sky Ranchers has too much time to play. Specifically...play with pastry. Gluten free pastry. YES, true! Recipes which has been quietly waiting to breathe air have been transformed into some delicious, sensational, salivatingly tasty treats. Here's one of our best yet: Apple Turnovers fresh out of the oven and then broken open. Second best using the same pastry are Cornish pasties .. So, so good that lunch-time arrived at 11.15am and one of each was consumed (by one greedy person). We will keep you posted.

25.01.2022 A good fortune story here: these delicious Strawberry buns were introduced to the market about six months ago, made with milk, eggs and YEAST. One special customer and store owner reeeeally wanted to eat these but cant have, among foods, yeast. Not to be beaten we set to work making considerable changes. Surprise! Surprise! An even better, lighter, and tastier product that the original! Changes are: Yeast to g.f. baking powder, removed egg whites and replaced the weight with soda water, milk to coconut milk, butter to coconut nuttlex. If you are super quick you may be able to have a taste at SAMUEL PEPYS CAFE today.

24.01.2022 Sky Ranch friends: Robin and Jimmy have a new, small business and a brand new, small, tiny, weeeee, coffee van. Come and visit us at the Batman Bridge, eastern side, from 9.30am tomorrow, (Saturday 23rd). Well make you a cup of freshly brewed espresso coffee / tea/ hot chocolate!

24.01.2022 Two cob loaves, freshly baked, emerged from the oven today and filled the air with a dreamy fragrance. One loaf was for a customer who required the removal of almond meal which we replaced with potato flakes; the other loaf was for us to taste test. rating? 10/10 ! If any of our followers live nearby and want to take a drive to us at 3 Heald Road, we can offer you a buttered, or nuttlexed, slice of this fresh creamy textured bread. Its 1.10pm Easter MONDAY. You may even get a cuppa. 3 Heald Road, Travellers Rest.

23.01.2022 There you go, followers. Done. If you can get to Samuel Pepys cafe this morn you can try some. I will leave a loaf there. Thanks so much for your interest.

21.01.2022 Lively sourdough starter and end result. Gluten free, of course

21.01.2022 4th instalment, day 7. I think. This evening the bread starter ( yes it did rise) was mixed with the bread dough ingredients in the mixer. Looking as it should... eggs and warm milk and sugar were added and lastly salt. Adding salt in the middle of mixing, not at the beginning, always improves any bread dough. More silky. Now our gf sourdough is patiently resting in the fridge where it should, over the next 24 to 30 hours, rise again. Samuel Pepys Cafe do you think we should have a free tasting session, say Friday p.m.?

20.01.2022 Heres something a little different for you: Munskys. munskys?? Some time back we put together for a customer a batch of BBBunskys - which includes bbbesan flour but for dietary purposes removed the besan and replaced it with MMMillet - hence mmmunskys. We found them to be as good as bunskys (perhaps even better) and a little less oily also. Then, after wed batched up a large bag of the premix our customers daughter decided she wouldnt eat them any more. If anyone would like a premix or two of the munskys we are selling them at wholesale price until the bag of mixture has gone. Just give me a call....

18.01.2022 Day 8. Into the OVEN! I am getting the feel that the dough has run out of oomph...gonna be intetesting.

17.01.2022 So, perhaps some of our Sky Ranch followers are considering a visit to the ABT Railway at Queenstown over Christmas? These wee pastry cups are now being served at both Tracks Cafe, in the station, and also on the train ride for those purchasing a ticket which includes being fed. Our Shortcrust pastry, which does contain egg, is filled with savoury cauliflower, chick pea and white cheese sauce. And the lemon curd and cream is filling a ever-so-slightly sweet, vegan pastry. PREMIXES AVAILABLE if you give us plenty of notice.

17.01.2022 2nd Instalment, g.f. sourdough attempt. Rather like having a new baby: up at midnight last night giving the starter its 8-hourly feed. Another one this morning at 6am. At 1pm today the final feed led into the next step of throwing away 3/4 of all that good starter, feeding it once more then adding it to more flour, tapioca starch and modified whey protein powder. Phew - this protein powder came in a $26 bottle and used HALF of it... So this pic is the mother starter just mixed. Its now sitting in a sunny window until it doubles in size - IF it doubles in size - then refrigerated. It will be ripe for 7 days, awaiting the next step to a loaf of bread. Not sure this project is clever as a loaf will cost a LOT OF $$$.

17.01.2022 Oh my goodness, give us a break! Recipes are popping up everywhere. Yesterday these vegan meringues appeared and you will NEVER EVER guess they are made with the liquid from a can of chick peas....yes...no joke! To the liquid add half tsp vanilla extract, quarter tsp of Cream of Tartar, and 3/4 cup caster sugar and whip, whip, whip for about 6 to 7 minutes, or until very thick and peaks hold their shape. Small dollops on baking paper lined trays and bake (fan-forced oven...) at 100degC for about an hour and a 3/4s. A larger one bake for around two and a bit hours. The taste was not unlike the old fashioned "Bakers Toast", or more recently, the honeycomb in a Crunchie bar. I think Id like to try it with a can of corn. And by the way, there was no flavour of chick peas at all. Do you like our chia-muesli gel with yoghurt, blueberries topped meringue crunch?? See more

15.01.2022 Another sourdough experiment this week using teff flour. The mix has been fermented with red cabbage leaves and red apple skin. Day two it was bubbling away, fed again and by day three I thought my baby had died despite the tender care with wrapped blankets and cuddled in a doona overnight. By discarding 3/4 of the mixture, replacing with fresh the cabbage and apple skin it bubbled up mightily with the assistance of a heated blanket this morning. And heres our first boule of this type of sourdough: looks dry (and probably will be) but havent yet tasted. Its destined this morning for the staff at SAMUEL PEPYS CAFE if you can sneak a piece off Jason...

11.01.2022 Today, readers, was one for the records. After seeing a facebook site yesterday for sliders with fillings, we found time to play. Heres the result. These tasty morsels were made from our turkish dough, so all gluten free, of course. Heres where I saw the you-tube clip: Google RECETAS CITY SLIDER RECIPES. There will be four short, video clips to watch. So, why not get yourself a premix of Turkish bread (which makes two normal rolls). After youve made the dough (dead easy and fast) youre going to weigh out 6 x 60g balls, place in greased tin rather close together then bake for between 18 and 22 minutes. Bon Apetit! Never forget that we are always Busily Baking For You! 1 and 2: scrambled eggs, ham, bacon, cheese, spinach 3 and 4: cooked chicken, bbq sauce, red onion, parsley, cheese.

10.01.2022 In the first few months of our business we began a new line, called Little Baker Series, including a premix, wooden spoon and these hand made tiny bakers jackets. These jackets , ranging in age from about 18 months to age 8, are now for sale. $20 each if anyone is interested.

09.01.2022 Gluten free and vegan: Playing around with pastry this afternoon, here is a crunchy, almost shortbread-textured, pastry covering a raspberry-boysenberry and black cherry pie. Whilst the pastry procedure was overly fussy, the result was a delicious afternoon tea. Samuel Pepys Cafe staff received this treat to finish off another busy, busy day.

08.01.2022 So, following the success of our Rough Puff and Short Crust pastry last week, this week the wiz decided it was time for PUFF pastry. Oh my goodness me! So lost for words at the taste, texture, and appearance. Although the dough had 14 laminations during the process it was worth EVERY minute. Todays offering to the kitchen elves was a baked tart shell. Once baked, a thin layer of melted 150g each g.f. white chocolate and sour cream was poured into it then left to set. Freshly picked raspberries and some blueberries topped it off. And thanks for asking - yes, it did disappear in record time! psst:. you dont know how lucky you are that we have given up our secret tart filling.

08.01.2022 BREAKING NEWS.... Today Sky Ranch Bakehouse operations have been transferred to new owners. The business remains in Launceston and further details will be posted by the new owners. Thank you seems inadequate for so much valued support from everyone over the last ten years, helping us to grow a unique business.... We have met (and fed) so many wonderful people during that time. Its been a truly enlightening and pleasurable experience.

08.01.2022 Gluten free pie shells - butter/ cream cheese. DELICIOUS. One will be a banana cream pie. For serving at Woolmers on Saturday, their "woofs, wags and walkies" dogs day out.

07.01.2022 Pastry posts: some of you are keen for pastry recipes, especially you, Lara Ann. Can you all email me, [email protected], and Ill answer with attachments. Recipes too big to type here.

05.01.2022 We are always sampling new products so we can also pass on the information to our followers: these delicious crackers are light, gluten free and made with flax seed, pumpkin and sesame. Well worth buying a packet. (Woolworths/Coles)

05.01.2022 Saturday 12th May, next week: Miss Baggies Tea Parlour will be enjoying a "dog" day, at Woolmers "Woofs Wags and Walkies". AND theres going to be a Sausage Dog race! We are offering tea (various) freshly brewed espresso coffee, hot chocolate, hot milk chikory - who remembers chikory? plus a range of eats, including GLUTEN FREE. Fruit pies, shortbread, chocky covered oat biscuits and whatever else we find time to make. Grab a friend and visit our stall. Remember too that you will get to wear a most glamorous hat! 10.30am until 2.30.

05.01.2022 Feeling excited! A gluten free SOURDOUGH starter beginning its first froth. Looks promising after years of failures.

05.01.2022 Sweet cinnamon sticky buns anyone? With an orange zest cream cheese topping? Made for my coelic guests at this weekends Cancer Council Biggest Afternoon Tea. Does anyone want to try making these? Premixes available with help if you need it. Sinfully delicious...

05.01.2022 So, using same method as the last (unpalatable) loaf, for extra moisture we added potato flakes, extra tablespoon of maple syrup and more olive oil. To reduce the bitterness of teff flour we exchanged with 1 cup amaranth, half cup white sorghum and a touch of millet. The taste was pleasant until a sand-like grittiness of something showed up. You know what? That first loaf, two pics back, was truly the most appetising. Experiments underway to shorten the seven day starter fermenation. Then we can help you make your own. Stay tuned.

03.01.2022 Theres another batch of g.f. sourdough starter brewing quietly. Give away with recipe and instructions. 0428191155.

03.01.2022 Gluten free sourdough starter is once again ripe and lively and ready for halving. Anyone interested? Free starter, free lesson

02.01.2022 Last weekend saw Mr & Mrs Sky Ranch deliver pastry samples to the West Coast Wilderness Railway cafe. Then we ventured deep in the back blocks of a misty, wet Queenstown so one of us could fish the King River. The other one spent time in the mobile Sky Ranch Office labelling bags... listening to thunderous roar of the tumultous waters thundering downstream joined by the viaduct waters! The serene quietness of the wet bushland helped along a little snooze too... Economica...l little van travelled from Launceston, up and over the Cradle Mountain-West Coast link road,, down to Queenstown, side bush drive, then from Queenstown back to Derwent Bridge, Lake St Clair, Bronte Park and over the Marlborough Highway back to Miena at Great Lake, down the Golden Valley to the Bass Highway and on to home. Around 9 hours of driving time and guess what??? Less then half a tank of fuel used. Thats about $30. No grizzling from us. See more

02.01.2022 Todays Cob loaves - delicious, hearty, rustic. These six are going to The Sebel restaurant in Launceston.

02.01.2022 Every so often I return to the age-old quest of gluten free pastry. Todays puff pastry is a mixture of flours and starches, a heart-stopping quantity of butter, a bit of baking powder and not much water. Pastry, for me, is an indulgent time-out pleasure, and heres a portion todays result. The rest will end up as sausage rolls. I want to offer this as a premix, and if you need help send me an SOS! Believe me when I say its too easy for words!

02.01.2022 Found this post for the week ending August 28th, 2014: We mustve been hammered at the end of that week...... our slogan: BUSILY BAKING FOR YOU. Yeah? Really? Hot tootin youre right about that!! Thanks to all you precious customers out there we spent three days and two evenings baking.... get ready for it....8 COBBS, 42 HAMBURGER BUNS (Flip Burgers), 134 PACKETS BUNSKYS (x 5 buns = 670 bunskys) 136 LOAVES, 4 PKTS WRAPS (x 3 per pkt = 12), 95 SAMPLE TURKISH BREADS (avail. next week), 2 CAKES (Muffin Kitchen), and sent out 32 bunsky premixes. Didja get all that? we just loooove our bakery.

02.01.2022 Hello readers. One of the Sky Ranchers has too much time to play. Specifically...play with pastry. Gluten free pastry. YES, true! Recipes which has been quietly waiting to breathe air have been transformed into some delicious, sensational, salivatingly tasty treats. Heres one of our best yet: Apple Turnovers fresh out of the oven and then broken open. Second best using the same pastry are Cornish pasties .. So, so good that lunch-time arrived at 11.15am and one of each was consumed (by one greedy person). We will keep you posted.

02.01.2022 Our cherished, mischievous work colleague "Shazzlebedazzle" (she of the camera around neck) snapped a pic during the usual morning play time....

02.01.2022 After a dismal day of continual power outages we finally baked up two more sourdoughs - first one was mostly white sorghum flour and buckwheat flour; second was white sorghum and red sorghum flour. Aroma: unpleasant and very sour (as always) Texture: fine, dense, perfect. Taste: surprisingly delicious, considering the smell. Seriously thin slices toasted up were spread with butter one end and butter and raspberry jam the other end. And, truly, they were a fabulous taste! So chuffed! 10/10 from us.

01.01.2022 Gf sourdough 3rd instalment. Day 6. Taking some mother starter it was mixed with more water to make a slurry then more flour mix was added. Kneaded for about 2 minutes to reach this shiny, smooth ball. Left to sit quietly in a warm place (car dashboard) for 6 to 8 hours until doubled. We shall see if this is the end of the trial or whether it does in fact rise. If so, tonight will see it mixed with more ingredients to FINALLY make the bread DOUGH. Phew! This loaf may be ready for baking on Friday. Keep you posted.

01.01.2022 So, followers, I was correct, this teff sourdough loaf WAS gaggingly awful. Dry, crumbly, and the bitterness of teff was evident. However, not to be outdone, now that I know how to tickle the starter I can now begin exchanging ingredients. Quite possibly potato flakes or mashed potato will assist with moisture, and using different flours, more olive oil and more salt will also help. Tomorrows task. Be patient, its a nail biting surprise...

01.01.2022 The post two down from this shows our fruit pie. We saved a smidgen of the pastry so that we could freeze it after filling this single serve pie dish. Freezing: 10/10. And after eating this delicious morsel, complete with a decorative borage flower, we believe the crumbly, almost shortbread textured, pastry is very good both ways, but BEST in a single serve. Who wants the recipe? Warning: it is horribly tricky!