Bread With Sole
The Age
Tuesday December 12, 2006
The "sole" in Solebake Artisan Bakery sounds like it should be a reference to the Spanish word for the sun (sole) but it refers to the baker's term for the floor of an oven, the place where a loaf develops its crunchy crust. Baking on the sole may mean you fit fewer loaves in an oven but the results are worth it - consistently toasty and golden bread. Solebake owner Dave Barden is a veteran of Camberwell's Cafe Moravia, The Authentic Village Baker, Degani and Filous Patisserie in Carlton and many others. Barden produces a small range of artisan breads and patisserie at his new bakery in Reservoir. The range includes casalinga, a six-seed multigrain, a European rye, ciabatta, sourdough baguettes and a shoo-fly loaf with fresh oranges and currants. Solebake breads will be familiar to fans of some farmers' markets, where Barden still sells the range. If you can't make it out to Barden's cafe, Solebake products will also soon be available at Poached Cafe in Brunswick East and the Rose Street Gallery in Armadale. -- JUSTINE COSTIGAN
Solebake Artisan Bakery, 299 Broadway, Reservoir, phone 9460 7999, open Mon-Fri 7.30am-5pm,Sat 7.30am-4pm. Cash only.
© 2006 The Age
