fbpx

Catching up with brand ambassador Noel Stewart of Stewart’s Bakery!

MAURI had the pleasure of catching up with brand ambassador, Noel Stewart, owner & head baker of ‘Stewart’s Bakery’ in Ballarat, Victoria. Noel kindly took time out of his busy day to tell us all about the day (or night!) in a life of a baker, including his favourite parts and products. Keep reading for the full interview.

What does a day in the life of a Baker like you look like? Can you describe your day in two words?

Very demanding. Working as a baker, my day is full on from the moment I get out of bed to the minute I get back in at the end of the day. My day also operates in reverse to the everyday person as most of my work is done in the early hours of the morning.

What is the best part about being a baker?

I would say that the best part of being a baker is definitely that rewarding feeling you get when you see the end product after all the hard work has been put in.

What are your favourite MAURI ranges to use? What types of end products do you create with them?

My favourite MAURI ranges to use in my own baking are the Bread and Sweet Goods Mixes, but I love using all of their ranges really. My favourite MAURI products though would definitely be the Sponge Mix or Donut Mix, basically any of the sweet mixes. You could say I have a sweet tooth!

Which are the busiest times of year for you?

The busiest time of year has to be winter. It seems to go on forever! We sell a lot of pastries especially during this time. People love them!

Do you have any specialty products you like to create for the warmer spring/summer months?

In the warmer months, the speciality products I mainly bake are bread, bread rolls and sandwiches. Perfect for picnics!

What is your favourite aspect of the MAURI products?

My favourite aspects of the MAURI products have to be their quality, consistency and the vast range. I also love the taste! People always come back so the taste must be good.

You can view our product range here: https://www.mauri.com.au/products/

Customer Bite! Interview with Ryan Khun of Country Cob Bakery

MAURI had the privilege of chatting to one of our brand ambassadors, Ryan Khun. owner and baker of Country Cob Bakery in Kyneton, Victoria. Ryan kindly took the time to chat to us about his day-to-day life as a baker, telling us everything from his daily routine to his favourite recipes, products and so much more! Keep reading for the full interview.

Tell us about your store – where is it located, how many years you have been in operation, any areas you specialise in, how many customers you serve a month/year, awards and industry recognition…

Country Cob Bakery is located in the small country town of Kyneton, Victoria. We took over the shop 3.5 years ago now and since have had great success, both with the bakery and winning of awards! We have won the Australian Best Pie Competition 2 years in a row which we are very proud of, as well as many smaller gold awards. I would say we have won over 100 awards in total.

What was the main reason you decided to work with MAURI?

The previous owners of the bakery used to deal with another company, who wasn’t MAURI. Shortly after we took over, Paul Greene, one of MAURI’s Sales Reps came to see us. He provided excellent customer service and was extremely helpful, so we decided to try the product. We haven’t looked back since! We make a range of goods using MAURI’s offerings, of which have won lots of awards!

 What advice would you give to other bakeries considering using MAURI?

You never know if you don’t try! If you haven’t tried MAURI products before, it is a good idea to sample and play around with it. The products are really good to be honest and two of our awards (Australia’s Best Pie and Vanilla Slice) have been won using them. It can be challenging to switch suppliers but once you’ve got the quality that MAURI gives, you don’t need to change again. MAURI really is one of the best. 

What are your favourite MAURI products to use and why?

We have quite a few favourite products definitely. The Maximus and Supreme Bakers Flour are our main products and the ones we use on a regular basis in our everyday baking. Although we also love the Cake Donut mix and the Sponge Mix!

How can we make your baking experience better/easier?

When the quality of MAURI products is so good, it enables us to make quality products really easily, and that is such a crucial part of the baking process. The customer service is also very good too. Every time we have a question we can easily call and ask, and we always get a quick response with the solution which is great. This makes our job much easier and definitely makes us very satisfied customers.

What inspired you to become a baker?

My older brother, Chan, who is the head baker. I have learnt everything I know from him. He is my role model and was definitely my inspiration for getting into baking.

Which are the busiest times of year for you? Do you have any specialty products you like to create for these times that you are famous for?

Winter is definitely our busiest time, especially during the school holidays. In the winter, as its colder, we usually make more pies and pastries as people want something warm and comforting to eat. Since we have won Australia’s Best Pie 2 years in a row, people want to try our famous pies.

What does a day in the life of a Baker like you look like?

As we don’t make much bread in our bakery, we don’t have to get up at 1 or 2am, so get a bit of a sleep in! We focus on pies and cakes and so we can get up at 5 or 6am, just like any other job really. For us, being a baker is just another normal job, so we get to live normal working hours and spend time with our families.

What is your favourite part of your job?

My favourite part is definitely the baking and cooking the products. Although I love doing everything in the shop – except the paperwork!

How do our products differ from other products you’ve tried in the past? Pros and Cons

MAURI products are very consistent and of very high quality. We rarely have problems with the products, and if we do, they are very easy and quick to fix. The price is also great for the quality of the product, and that’s why we use MAURI.

TOUGH TIMES. STRONG SUPPORT.

Partnering with Australian grain farmers through the good times and bad.

For over 150 years, MAURI has stood side by side with Australian grain farmers. Through the good times and bad times, our fortunes have always been closely connected. Right now it’s fair to say times aren’t so good, with severe drought affecting large areas of agricultural land across Australia. The current Bureau of Meteorology statistics show virtually all of Australia’s major cropping areas, except for Victoria, have recorded below average rainfall for the last 6 months. The hardest hit areas have been northern and western NSW, and southern Queensland, where soil moisture levels are rated as ‘extremely low’ with less than 60% of average rainfall in 2019, following the 2018 drought. These are some of the nation’s most important wheat growing regions.

The economic and social consequences of the ongoing drought are affecting regional communities right across the country – and with Summer fast approaching, things may get worse before they get better. Understandably, this is having a very real impact on the supply and quality of the grains and meals used to produce the MAURI products you know and love. But far more importantly, it’s also placing increasing pressure on the livelihoods of grain growers. In the face of considerable adversity, MAURI’s commitment to Australia’s resilient and hard-working growers remains as strong as ever. We’re determined to support them in every way we can to ensure the long-term sustainability of their businesses and, by association, our own.

Bake better with us as we continue to work closely with our grain growers and farmers to bring you quality grains and meals.

Two Proud Millers.

As Australian tastes and diets continue to evolve, and sustainable agricultural practices become increasingly important, MAURI is delighted to announce a distribution arrangement with Gunnedah-based Wholegrain Milling Company.

A forward-thinking milling business run by the Neale family for over 40 years, the new distribution-led partnership begins in September, 2019. It provides a national growth platform for Wholegrain Milling to share its innovative range of speciality wholegrain flours with more Australian bakers than ever before.

Equally, it provides MAURI baking customers with greater choice, helping them expand their bakery offer with direct access to some of Australia’s finest sustainable and organic baking flours. A key part of MAURI’s business-wide commitment to meet changing consumer tastes and deliver ongoing value for its customers, the new partnership is an important step in shaping a more robust, profitable and sustainable future for Australian bakers, farmers, millers and the Grain Industry as a whole.

“The new arrangement with Wholegrain Milling means greater choice for MAURI customers. It lets us add even greater value to their baking businesses – not to mention provide even greater profit opportunities – by helping them expand their product ranges with access to Australia’s finest sustainable and organic baking flours.”

– MAURI MD, David Wallace.

“Wholegrain Milling has come a long way since we produced our first stone-milled organic flours on the family’s kitchen table 40 years ago. Today we’re Australia’s largest supplier of chemical-free, organic and sustainable flours. Now, thanks to MAURI’s unrivalled industry reputation and national distribution network, we’re excited to share our range with more Australian bakers than ever before.”

– Wholegrain Milling Managing Director, Craig Neale.

 

Like to know more about MAURI and Wholegrain Milling? Find out here.

Aussie culture, Aussie passion and good old-fashioned Aussie Pies.

MAURI customer, Heatherbrae’s Pies was established in 2001. The founder, Russell Cox, is passionate about bringing traditional tastes and quality foods back to Australian palates. We spoke to Heatherbrae’s Cody Boyd to understand the ins and outs of this famous pie joint.

What are your favourite MAURI ranges to use? What types of end products do you create with them?

We have two stores; located in Raymond Terrace and Sutton Forest. At both of our stores we use MAURI flour for every and any product that requires flour. Pies, breads, sweets, you name it. We love the stuff!

Which are the busiest times of year for you? 

It does vary between our two stores but I would have to say that for both locations, Christmas and the summer period is by far the busiest and craziest time of the year. With so many Aussies packing a bag and hitting the road, we get all the highway traffic stopping in for a bite!

What does Australian Baking mean to Heatherbrae’s Pies?

Our owner, Russell Cox, founded Heatherbrae’s Pies on the idea of preserving Australian heritage and cuisine. It’s really important to us to make sure that we use Australian products wherever we can in our baking so we keep the Aussie heritage and culture at the centre of our products. We are all about Aussie food and Aussie people!

What is the most creative/out-there pie on your menu?

One of our regular menu items which is on the more creative side is our Red Curry Lentil Vegan Pie, it’s a really cool one which is a bit different from our other regular pies. We also do a ‘pie of the week’, these special pies can be really out there in terms of flavor combinations. A personal favourite of mine from this range is the BBQ Pizza Pie, combining the flavor of both a pie and a slice of pizza… there’s nothing quite like it.

What is the craziest experience you’ve had in one of your bakeries?

Last month our Southern Forest store won Best Pie in NSW, we had a big celebration for that which was a really great time for everyone at the store. It was great to get together and celebrate this achievement.

Any awards you are most proud of?

We were awarded Best Pie in NSW this June for our Steak Mince Pie. We have also won a bunch of other awards for our Chicken and Veg Pie and our Diggers Chunky Steak Pie. These continue to be our most popular menu items and for good reason too!

Where do you see Heatherbrae’s Pies in 10 years?

We have some really amazing things in the pipeline! We are moving towards introducing some gluten free pies to our menu. We get so many requests for these pies and it is really important to us to provide quality menu items for everyone, regardless of their dietary needs. We are working on opening a separate bakery which will supply to both our stores; the reason for doing so is that our stores just have too much regular flour there.

We are always looking for opportunities to expand so I’m sure there will be some great things happening in the next few years!

FREE ‘GRAIN POWER’ RECIPES

Australian tastes are changing fast when it comes to baked goods. From breads and pies to cakes and slices, and everything in between, more and more families are looking for the wholesome goodness and great taste of wholegrain flours, grains and meals. In fact, studies show 40% of Australians say the presence of wholegrains now influences their food purchasing decisions1 – and it’s increasing every day.

That means there’s never been a better time to start using your ‘Grain Power’ with MAURI grains and meals.

Fill out your details the link at the bottom of this page and you can download these seven delicious new ‘Grain Power’ recipes for you to try in your own bakery…

The 7 new recipes are:

  • Honey Wheat & Oat Epi
  • Soy, Linseed & Quinoa Loaves
  • Pumpkin & Grain Boules
  • Spelt & Purple Wheat Baguettes
  • Deposited Mixed Grain Loaves
  • Banana & Muesli Rolls
  • Dark Rye & Caraway Loaves.

MAURI now boasts one of Australia’s largest and most versatile ranges of wholesome grains and meals for professional bakers. View the range to learn more by clicking HERE!

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

For more great recipes using our Grains & Meals range, fill out the form below. 

Source: 1. Jones JM, Peña RJ, Korczak R, Braun HJ. CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Carbohydrates, Grains, and Wheat in Nutrition and Health: An Overview. Part I. Role of Carbohydrates in Health. Cereal Foods World. 2015;60(5):224-33.

AN AWARD WORTHY REFLECTION. CATCHING UP WITH WINNER OF THE 2019 L.A JUDGE AWARD.

We were extremely proud to have sponsored the L.A Judge Award event again this year. The prestigious event has been running for over 50 years and is an excellent opportunity for young bakers to get a step up in their baking career. We were lucky enough to attend this year’s gala dinner and see 20-year-old Tristan Beisler crowned the winner of the 2019 L.A Judge Award. A month later, we caught up with Tristan to chat about his competition experience and his plans for the future.

What was the most challenging aspect of the competition? Was there a particular section you found the most nerve wracking? How did you overcome these feelings (if you had them at all)?

The whole competition was really challenging. It’s not only the hands on baking during the day, but working on the speech during the night was exhausting. Overall the whole thing was quite nerve wracking but the speeches were definitely the part I was most anxious about. I think after getting to know the other competitors this really helped with giving the final speech, knowing that they were in the same position as I was. My dad also helped talk me out of the stage fright jitters.

During the competition did you, at any point have a ‘wow I could really win this’ moment?

I think by the end of the competition, I assumed I was in the top half of the competitors. In saying this, it’s really anyone’s game. The competition had a theory section as well as the hands on baking. The theory scores weren’t released until the very end, which kept everyone guessing.

It was so wonderful to see your father up on stage with you when you received first prize. How much has he impacted your baking career?

Honestly, my dad is the main reason why I bake. He’s run the family bakery for many years now and I can remember so many times as a kid going in to help him make pies or cakes. Without his guidance and influence I don’t think I would of had a reason to start baking at all.

Do you have any 5 or 10-year goals you are aiming to achieve when it comes to your baking career?

I think that there is great merit in setting goals, but if you stick too closely to them you can railroad yourself to somewhere you didn’t think you’d end up. That’s why at the moment I’m just focused on working hard and finishing my trade. Maybe someday I’ll take over the family business but that is far into the future, I am keen to keep my options open.

Lastly, what advice would you give to other young bakers looking to be nominated for next years LA Judge awards?

To anyone doing participating in the L.A Judge competition, or any other competition for that matter, I would say just give it everything you’ve got. Practise speaking in front of peers, study hard and just keep working. Most importantly try and enjoy yourself, it is a great experience!

THE UPSIDE-DOWN WORLD OF BAKING

MAURI had the privilege of meeting up with customer, Ian Smith, owner of The Baker’s Corner’ in Brisbane. Ian kindly took time out of his busy schedule to chat to us about his life in the bakery, from his favourite products to the busiest times of the year and everything in between, keep reading for the full interview. 

What is the best part about being a baker? 

I think one of the best parts of my job would be the satisfaction I get out of it, there’s something so rewarding about creating a product from scratch and then watching a customer walk away satisfied with their purchase. The other part of the job, which I really enjoy, is the fact that it is honest work, you can’t cheat people when you’re selling them bread!  

What are your favourite MAURI ranges to use? What types of end products do you create with them?  

As a staple I would say the MAURI Flours, they are just so reliable and consistent which is something so important to any baker. I also love the range of grains products on offer. My favourite product to make with these ranges would have to be a sourdough, whether that be a purple kibbled wheat sourdough or a porridge style sourdough.   

Which are the busiest times of year for you?  

We are actually fast approaching the busiest time of year at the moment. During summer people try to cut back on their carb intake but during the winter period, there is nothing better than a warm soup and some freshly baked bread!  

Do you have any specialty products you like to create for these cold winter months?  

During winter we tend to make heavier rolls, seedier sourdoughs and potato sourdough. Practically anything that goes well with a hearty soup or casserole!   

What does a day in the life of a Baker like you look like? Can you describe your day in two words? 

If I had two words to describe a day in my life, they would have to be upside down. What I mean by this is at 7pm while everyone is relaxing after a long day of work, my day is just beginning. At 8pm I start to prep the products and around midnight the products start to come out of the oven. I usually finish up around 5am, just before the rest of the world is waking up! 

What is your favourite aspect of the MAURI products? 

My absolute favourite thing about the MAURI products would be consistency. The products are so reliable and I always know that I am going to get a consistent and delicious end product.  

Country Cob Bakery wins Australia’s Best Pie for the second year in a row!

MAURI customer, Country Cob Bakery has claimed the title of Australia’s Best Pie 2019 with their win of the ‘Australia’s Best Gourmet Pie’, producing a caramelised pork and pepper pie. Bakery owners Ryan Khun and his brother Chan didn’t stop there, and also took out the ‘Australia’s Best Seafood Pie’ with their curry scallop pie.

Run by the Baking Association of Australia, the competition ran over 3 days from June 9 at the Moonee Valley Racecourse in Melbourne. With over 340 bakeries from across the nation competing as well as more than 1760 pies up for judgement, winning this title for the 2nd year in a row is quite an achievement.

MAURI staff, Jason Fierenzi and Paul Greene were honoured to congratulate Ryan in person. Ryan said that the secret to the best pie is the passion that goes into its creation, “it’s lots of love, lots of care in the product, lots of practice and lots of passion”.

While the competition itself has 12 Industry level judges, the judges that Ryan is more concerned with are those who are working under his own roof. Ryan said, “before we send the pie to the competition, my team are the real judges. They are sure to tell us if something is missing or if we need to add more of this or more of that, we get everyone’s ideas and put it into the pie. I can’t do it without them”.

Country Cobb Bakery may be a small country town business but they have an unbeatable dedication, drive and passion for baking.

If you ever find yourself driving through Kyneton, Victoria, then look no further than Country Cob Bakery to grab a bite of an award winning pie!

Australians everywhere are boosting their ‘Grain Power’

For generations, MAURI has been a passionate advocate for wholesome goodness in baking. As the tastes of Australian families continue to evolve and awareness increases about the importance of ‘Grain Power’ – that is, making better food choices when it comes to our fibre intake and overall gut health – we’re pleased to say we remain very much at the forefront.

In fact, MAURI today boasts one of Australia’s largest and most versatile ranges of wholesome grains and meals.

Good for health, great for taste

Long gone are the days when wholegrain baking meant foods with poor consistency and questionable taste. From breads and pies to cakes and slices, the only limit to what you can now create is your imagination.

The facts about ‘Grain Power’

You don’t have to look far to see why baking with MAURI wholegrains and meals makes so much sense. Here are just some ‘Grain Power’ facts to keep in mind:

  • Grains are the best source of seven key nutrients in Australian diets: fibre, folate, thiamine, iron, magnesium, iodine and carbohydrates1
  • Grain foods provide almost half of the fibre in the Australian diet (44.5%), with the best sources of fibre being breads and breakfast cereals1
  • 40% of Australians say the presence of wholegrains now influences their food purchasing decisions2
  • The increased popularity for wholegrains in the food supply is already being observed on supermarket shelves – a 2017 study revealed that 20 white loaves had been replaced by 20 wholegrain loaves in just three years3.

Like to learn more about MAURI grains and meals? Click here

 

1. ABS. Australian Health Survey: Nutrition First Results – Foods and Nutrients, 2011-12. Australian Bureau of Statistics; 2014.
2. Grains & Legumes Nutrition Council. 2017. Consumption & Attitudes Study. Unpublished.
3. Grains & Legumes Nutrition Council. 2017. GLNC Australian Bread Products Audit.

Stay up-to-date with our FREE 'Baking Better' eNewsletter