Salt plays a very important role in the control of the whole bread making process, really making it what we know it to be. Any change, particularly a reduction can and will mean change in area’s of dough consistency, handling, water absorption, shelf life, and of course taste.

Other products such as cakes and pies, it really is in there for taste purposes mainly so not quite as critical to the process.

With the ever increasing research and awareness of the detrimental effects of sodium on health, we have been struggling for ways to appropriately assist with a reduction in sodium content in bakery products.

Look no more!

Uncle Bobs has done it first, for the last week thanks to the latest technology in ingredients all of our products have had a 30% – 38% reduction in sodium content, every loaf of bread, pie, cake, and pastry from Uncle Bobs is now the healthiest it’s ever been. We are the only bakery in the country that can give you that.

This is a landmark moment that will change baking in Australia for ever!

But, most importantly we have done it without ANY compromise on taste, in fact, we believe that in many of our products we have achieved an increase and improvement in taste!

30% less sodium, 100% taste

So, how have we achieved this you ask?

We have been working with the Nu-Tek salt company, these guys have found a way to replace sodium with Potassium and make it taste like salt, there is no chemical change, simply and change in the processing that allows it to work.

We are very fortunate to be able to bring this to our customers first, and that they have been, and will continue to benefit from the improvements in taste, and health from our products. Don’t risk your health anywhere else, continue to enjoy delightful bakery breads, cakes, pies, and pastries, with a little less guilt, knowing that we’re assisting you to reduce you’re daily sodium intake.

So, choose “Uncle Bobs bread, instead”

Stay tuned as we will be making this very important announcement a little later on today.

Be sure to check out the changes at Uncle Bobs soon.

Be warned!!

This is NOT sourdough, and it is NOT Artisan bread, it is a quick short cut version of the real thing. This type of bread fails to deliver on quality, taste, and nutrition, it is nothing more than deceptive marketing. Typically though they will still charge you a fortune for it as they call it sourdough.

Ingredient lists this long in bread exist due to a lack of skill, knowledge, and basic understanding of the bread making process. Don’t be fooled, make sure you’re getting REAL sourdough from you local baker.

Real sourdough only contains flour, salt, water, and sourdough leaven, it may contain a very small amount of yeast also. It’s flavor comes from the elaboration and control of the leavens fermentation process, during which time we extract the natural goodness from the flour.

Anything else is just a shortcut!

well we’ve put on our Wham records, and gym boots and we’re rocking, and rolling back the price on our mini cream buns to 80′s tuckshop prices.

Now available in all stores for just 50 cents each, or 6 for $3.00, these are unbeatable value and an easy way to treat the family.

Croissants are a great example of this, most bakeries sell a croissant, and, to look at them they nearly all look the same, colour and slight shape variation is probably the only difference to the untrained eye. As  I’m sure you noticed though price can differ dramatically also.

Why is this?

Most bakery customers wouldn’t realise though that most croissants aren’t made by the bakery that sells them, up to 95% of bakeries in fact. They are brought in frozen and only baked off on site, yes they are baked fresh but that’s about the extent of it, it is at best misleading!

Many of this frozen style don’t even contain butter, only butter flavoured substitutes.

Our Croissants are made by us, they’re long cold fermented and laminated with real butter, a traditional French method in production. Obviously this is more expensive to do, but we believe that it is worth it, it provides greater value through taste, quality, and health.

A properly made croissant should have a beautiful golden colour, short flaky pastry, with an open texture like the ones below. Basically this is the best thing to remember, the more like bread they are, the less butter they have in the layers and the less likely it is to actually contain butter.

As they are every year we have packed them full of Australian dried fruits, not the imported stuff like most bakeries use.

Our recipe was the winner of the 2011 Courier Mail Brisbane’s Best Hot Cross Bun, so come in and give them a try.

Sign up next time you’re in store and start with your first purchase, save on coffee, pies, and breads.