Our Ingredients - Updated
The Millett Road Maker has come a long way since I did the last version of this post - almost exactly three years ago!
For one, you can see the up to date detailed information on what is in every product on the label - our ingredients change from time to time, and to reflect that we invested in a thermal laser printer that can print our labels on demand. Every morning I print out the labels for that day, listing the actual ingredients used that day.
Another big change is the consolidation of our farmers and suppliers. We are lucky enough to have made good friends in the farming and food community. Through these relationships we've been able to consolidate our list of suppliers to use only the best local ingredients, made by good people.
So without any more waffling from me, here is our updated producer list!
Flour
Wheat Flour
We use Woodstock Spitfire Wholegrain Flour and Woodstock Sifted Rosella Wheat Flour which is milled by Courtney & Ian in Rutherglen (Lilliput actually), and grown by their family in Berrigan, NSW.
We use Sifted Rosella Wheat Flour in our Sifted Rosella Wheat crumpets, our soft white sourdough loaves, and our sourdough treats.
We use Spitfire Wholegrain Flour in our Wholegrain Spitfire Crumpets, and many of our loaves.
We also use Spitfire Wholegrain Flour in our sourdough starter, along with rye flour.
Rye Flour
We mill all of our rye grain fresh within 24hrs of mixing the dough to ensure the most flavour and nutrients make it into the bread.
We source our rye grain from Burrum Biodynamics which is grown and processed by Tania & Steve in Marnoo, VIC.
We use rye in our sourdough starter, which is used in all of our products, as well as our Rye Tinned Loaf, and our Dark Rye Loaf. We also use softened rye grain in our Burrum Multi-Grain Loaf.
Spelt Flour
We mill all of our spelt grain fresh within 24hrs of mixing the dough to ensure the most flavour and nutrients make it into the bread.
We source our spelt grain from Burrum Biodynamics which is grown and processed by Tania & Steve in Marnoo, VIC.
We use freshly milled spelt flour in out Spelt Tinned Loaf. We also use softened spelt grain in our Burrum Multi-Grain Loaf.
Dairy
Whey - a byproduct from the cheesemaking process, whey is an incredibly tasty and nutritious ingredient.
We use sweet goat whey from Dreaming Goat Dairy. Sarah & Daniel run the dairy from their farm in Monegeeta, VIC.
Whey is used in our Country Whey Loaf and our Whey Crumpets.
Other Ingredients
Honey - earlier this year we transitioned our bakery to using honey instead of sugar in all our products. We use Collins Honey from Bendigo.
Salt - we have previously used Pink Lake Salt from the Barenji Gadjin Land Council, but several wet seasons has limited production, and we have been unable to source it for the last couple of years. In the meantime we are using Australian Sea Salt from various sources.
Butter - we use Lard Ass Butter in some of our baked goods, and served on our toasted crumpets.
Chocolate - we use Monsieur Truffe dark chocolate and cacao powder in our Dark Chocolate Crumpets and Coffee Mocha Scrolls.
Coffee - we use Rafael's Coffee in our Coffee Mocha Scrolls, more importantly, Raf's coffee is what we brew each morning for ourselves before a day of crumpet making.
Black Garlic - Knagwood Black Garlic salt is the headline ingredient in our Black Garlic Pretzel Rolls - it's also used in our Black Garlic Crumpets which appear from time to time.
Beer - since getting involved with Rock & Ranges Brewing Cooperative, we have incorporated several of their beers in our crumpets and breads.
Mushrooms - our fortnightly delivery of Shiitake Mushrooms from Sporadical City Mushrooms appears in our Shiitake Mushroom Butter which is served on our toasted crumpets at markets.
Greens - when the seasons allow we get to use leafy greens from Ortale Market Garden in our baked goods and crumpets.
We also feature, from time to time, Long Paddock Cheese, Ultra Culture Hot Sauce, Wolftown BBQ, Chin Chin Farm, Homegrown Shoyu, DC Cartel Chilli Oil, and many more.