Uncle Bobs Bakery

Bonjour from Paris!

unclebobs — Wed, 04 Apr 2012 00:34:07 +0000

: Brett with jury members from Austria and Switzerland

Uncle Bobs owner Brett Noy was recently given the honour of being a jury member for the 2012 Coupe du Monde del la Boulangerie, or Bakery World Cup. The Bakery World Cup is contested in Paris every 4 years as part of the Europain Exhibition. It takes 3 years of training and a range of regional competitions around the world to get done to the final 12 teams that compete over 3 days to decide the Bakery World Champions.

This years competition was, as always very close with eventual winners Japan beating the USA by only 5 points, 3rd place getters Taiwan were not far behind and all three countries will be rewarded with automatic selection for the next event in 2016.

Brett said that to be invited to judge this event is the most prestigious and amazing honour and certainly the pinnacle of his baking career, to be recognized for such a role is very rewarding, and shows that anyone who is willing to commit to a continual education process can succeed.

As part of his role Brett was given copies of all the teams recipes, and was able to get an up close first hand view of the latest techniques being used. Some of these Brett has already incorporated into our production at Uncle Bobs.

Whilst in Europe Brett did additional trainging in both bread and cakes, Puratos Foods and Grands Moulins de Paris were once again very generous in providing time and some of Europes top crafts people to pass on some great new ideas, you will notice some new products making and appearance over the coming months as a result.

Easters Here

unclebobs — Wed, 04 Apr 2012 00:08:06 +0000

Well the year is flying by and we are once again well and truly into our Hot X Bun production, this year we have 3 types on sale from Wednesday, Traditional, Sourdough, and Chocolate. Our Traditional are as always packed full of Australian dried fruits, which we soak in spice and vanilla for up to a week before use. Our chocolate are rich in cocoa and chocolate chips from Callebaut, and we add a chocolate ganache to the dough to provide a lovely moist texture.

The new one to our range for this year is our Sourdough Hot X Buns, these are packed full of fruit and are sugar free, we add a little butter to help keep them moist. These are great for diabetics and those wanting a guilt free Easter Bun alternative.

New Macaron Flavours

unclebobs — Thu, 23 Feb 2012 23:06:08 +0000

We have been adding some new Macaron flavours to our range in the last few weeks. Vanilla Pear, Passionfruit, and Valencia Orange are the latest flavours to appear in our range.
As with all our flavours they are based on real fruit, white chocolate, cream, and butter. They make a lovely addition to that family gathering, morning or afternoon tea, or business function. For large quantities please order in advance to ensure we can provide you with the full range of flavours.

More accolades for Uncle Bobs

unclebobs — Thu, 26 Jan 2012 04:52:52 +0000

The internationally renowned Southern Cross Baking Group, a Qld based Not for Profit training organization, this week announced that Uncle Bobs Bakery owner Brett Noy will coach the next Australian Baking Team to compete at the biggest baking show in the world in Munich later this year.

Brett was chosen due to his vast international competition experience and success. Brett was the Artisan Bread representative and Team Captain of last years Australian Baking Team that competed in the World Baking Cup qualification competition in China. He has also been part of 3 other Australian Teams and been Team Captain on 2 of those occasions.

“It is always a great honor to represent your country in any way, most importantly this opportunity gives me a chance to continue my learning, and pass on those new skills and knowledge to our apprentices, and through our products to our customers here at Uncle Bobs.” said Brett

Australian Pride

unclebobs — Thu, 26 Jan 2012 04:30:16 +0000

Well what a great Australia Day, the Aussie spirit and pride was out in force!. Our raspberry, pineapple, and Chocolate lamingtons were a huge hit and along with our damper sold out early. Our Ned Kelly Pies were receiving high praise through our social media and we will have these available until this weekend.

With more rain expected over the next few days enjoy your celebrations but stay safe on the roads.

Cheers from the UBB crew!

New Product – Macarons

unclebobs — Tue, 10 Jan 2012 01:44:48 +0000

We’ve kicked off the New Year with the release of a range of Macarons. After studying this product extensively, and a little inspiration from our good mate Adriano Zumbo we are underway.
We have begun by releasing 4 flavours through our Belmont retail store. These include, Salted Buttered Popcorn, Chocolate, Valencia Orange, and Strawberry Bubble Gum.
We have also developed fillings for a further 3, we will gradually incorporate these over the coming months.
As usual we have paid particular attention to flavour, and freshness, we are making our own puree’s, and blending with white chocolate, and butter, this gives them a lovely rich, smooth texture.
These are available through our wholesale division also.
Check them out next time your in and enjoy one with a coffee.

Buy Artisan Breads Online, and Save!

unclebobs — Mon, 02 Jan 2012 02:29:04 +0000

As part of our New Years resolution we want to make doing business with us easier and more cost effective. We appreciate that these days you lead hectic lives and finding time to come to our stores is not always possible. We have now dropped the prices of our online products, this will now allow you to buy online with us at wholesale prices, saving you time, and money.

Check out the products in our online store and see how we can make your life a litte easier.

Happy New Year, and Good Health!

unclebobs — Mon, 02 Jan 2012 02:09:01 +0000

Happy New Year, we hope that everyone enjoyed themselves and that 2012 has begun well for you. Lets kick the New Year off with a few new products!
We now stock Emma & Toms fruit juices, these are fantastic and come in a great range of fresh flavours for you to try. Emma & Toms juices are made from whole fruit and contain no preservatives or added sugar.
Along with our Barramba Organic Milk we are now able to give you some great healthy alternatives that will go well with our artisan baked breads and pastries.

Merry Christmas!

unclebobs — Fri, 23 Dec 2011 01:24:23 +0000

From all of us here at Uncle Bobs we wish you a very Merry Christmas, and a safe and prosperous New Year. We have had a great year with many new and exciting products in our range.

We love to support local suppliers and ingredients, and have been able to do this throughout this past year, the Sunshine Coast raspberries were a particular standout. Our overriding goal though is to provide our valuable customers with the highest quality, and tastiest products we can make.

Our commitment to this goal saw us achieve a number of firsts, this included; first to use French flour in general production in Australia, we incorporated this into products such as Baguette, Croissant, Danish. We were also the first bakery in Australia to use French Normandy Butter.

Through out 2012 this approach will continue and we are also embarking on a refit of our Belmont store. Our new design and floor plan are just about finished and our new look will be modern with a European touch.

We are looking forward to making 2012 our best year yet, We sincerely appreciate your patronage, and hope that you will continue to support our local family business.

Our greatest thanks!

Baking Experts Share French Flour Secrets

nicole — Fri, 28 Oct 2011 03:57:48 +0000

Uncle Bobs owner Brett Noy recently spent some time with Pastry Maestro Adriano Zumbo at “The Lab” in Rozelle in Sydney, this article is from Australian Baking Business

Two masters of bread and pastry came together in early September to swap baking techniques and discuss the qualities of French flour

Uncle Bob’s Bakery owner and Southern Cross Baking Group president, BrettNoy worked in Adriano Zumbo’s Rozelle business for two days in preparation for Fine Food Australia. The two bakers discussed different aspects of Mr Zumbo’s sourdough production as well as the qualities of the GMP French flour recently introduced into Australia.

While Mr Zumbo is best known for his macarons, cakes and pastries, he also has a range of traditional sourdough breads baked in-house. Mr Noy said he was impressed by his pastry counterpart’s insight into sourdough bread as well as his general food
knowledge. While many of the industry’s best bakers are known for their passion, Mr Noy credited the pastry chef’s food science
knowledge for helping to set him apart from the pack.

“He’s learning all the time. He’s got a really good interest in bread because he takes interest in the science of the production of everything,” Mr Noy said.

Click to read full article