Inspired by the rugged beauty of the Flinders Ranges, Flinders Gin and Spirit of the Finders have been capturing the essence of Quorn for many years.
But now, owners, husband and wife duo, Alby and Leah Trotto are venturing into something entirely different, reviving a piece of the regions history with the Spirit of the Flinders Bakery.
The bakery, who’s history dates back to the early 1900’s, first opened its doors in a response from the local community.
“There was a bakery across the road that put their prices up, and the town said they couldn’t afford it,” Alby said. “So the community pooled the money together and built this bakery as competition.”
The community spirit was what founded it, and now what brings it back to life. “We think it was fired up until around 1957, and then it shut down and nobody touched it for decades.”
The original oven, a massive four-and-a-half-metre by four-metre marvel, has been revived for wood-fired sourdough, pastries, and breads that promise to transport guests back in time.
“It’s amazing how it holds temperature,” he said. “Even after two days without fire, it’s still warm, the thermal mass of the sand around it just works wonders.”
The oven features couldn’t be more historic, a trap door sits above the oven so you can access and repair it if needed. There’s also an old prover underneath, a heated space where bread rises, using the oven’s warmth.
“You can see it, smell it and experience the process in a way you don’t get anywhere else.”
Although the duo won’t be offering table service, they’ve transformed the precinct, with an alfresco garden area for diners to enjoy their the treats and wonder into their news-agency sister venue.
The menu offering will be the classic bakery food we all know and love, bread loafs, croissants, donuts and baked treats daily.
“Feedback from our trial run showed the bread has a smoky flavour, stays moist longer and is just completely different to modern baking.”
Having an Italian background meant that Alby has always had a nick for baking, enjoying the process not just the end result but he was also a baker for many years.
“What’s interesting for me is going back to traditional baking,” he said. ‘With modern ovens, you know exactly how long things take but with a wood oven, it’s ready when it’s ready.”
“It produces a beautiful product, but it’s less predictable.”
Alby’s passion for creating a tourism drawcard for Quorn is clear, and the community is already backing him. Passersby are stopping at the door, drawn in by the smell of fresh bread wafting from the open kitchen.
“We had a woman come in the other day, she worked here when she was 15 back in the early fifties,” the owner recalls. “She told us all about the history, slicing bread and working the front of the shop.”
Whether or not you’re a fan of baked goods (but who isn’t?), the history behind the venue what the real drawcard is.
Spirit of the Finders Bakery
Where: 28 First Street, Quorn, SA
When: Coming easter weekend, April 3-6
For more info and updates, click here
