From the bakers oven

THERE is nothing better than waking to the smell of freshly baked bread and warm toes. For the Bearded Baker of Inverloch’s two children, this was the way of life for three years until the recent conversion of an old woodshed/garage was transformed into a micro baker’s delight: much to the kids’ disappointment.

But how did a rugby loving, Coca Cola supply chain manager become one of the most sort after sourdough bakers in South Gippsland?

“I came across in 2006 originally,” Rob Mason smiled, as he cut the sourdough to size.

“The intention was to try and play some rugby league and watch the NRL.”

Fast forward 17 years, a career with Coca-Cola and raising a family in Sydney, Rob and his wife, Ingrid, packed up and moved to Inverloch.

“We made the decision to move down here so the kids could be closer to their grandparents.

“Ingrid got a role that allowed her to work down here, whereas I knew my time was limited in terms of travelling into the city, so we looked at options…”

Business plans and cafes were tabled but the pair quickly discovered they would have to employ a sourdough baker.

“I thought how difficult could it be? So, I enrolled at William Angliss and attended for about 18 months (of a two-year course) then COVID hit.

“I was working part time at that point in time and decided to take a month off work and figure out (sourdough) myself.

“We started Queen’s Birthday weekend three years ago. Looking back, it’s phenomenal in terms of where our sourdough was to where it is now – the consistency.”

Operations initially kicked off with one Rofco oven. Quickly outgrowing a second oven there was no room for a third and the business migrated downstairs into the purpose-built micro bakery space last August.

“COVID had a big impact on us and worked really well for us in terms of home deliveries and allowing us to establish ourselves – we’ve been really lucky.

“Everything I do is something I like to eat – I base it on that principle: ‘If I like it then I’ll do it.’

“But we’ve become too busy to have time to develop new things...”

With aspirations to grow the business, Rob alongside Ingrid have decided to tread a different path. A path that will allow Rob to spend more time with the family, get back their Friday nights and embrace the freedom they initially set out to achieve.

“Running a small business has been the biggest challenge we’ve ever faced, as other small businesses would understand, I came from Coca-Cola, dealing with suppliers and spending $10-20 million. When you rang somebody, they answered. When I started (Bearded Baker) I didn’t have any relationships, you’ve got very little volume, and nobody gets back to you. Nobody cares.”

With supplies running low to near impossible, as every man and his dog tried their hand at sourdough during COVID, Rob did manage to build a rapport with a supplier who helped obtain the oval bannetons.

“My wife really does the hard work – managing the socials and website, engaging people and making sure the websites interface is user friendly.

“It’s been great, but I found (as we grew) I was spending more and more time in (the bakery) and less with the family – it’s impossible to do both. It’s a shame we can’t continue doing what we’ve been doing but to grow would be at the costs of the kids and I’m not prepared to do that.”

The change will also give Rob more time to create a greater variety of authentic delights for the markets.

“The kids really enjoy the markets, and it’s something we can do together, so we have decided to cease the wholesale and home deliveries and focus on Koonwarra Market once a month and Kongwak Market on a Sunday.”

With experience in delectable macarons, pretzels, pastéis de nata and fruit buns to name but a few, Rob will be bringing more than just sourdough loaves.
As for Rob’s favourite’s:

The cheddar and jalapeño sourdough – “it’s great and has a real kick to it!”

And the date and pistachio sourdough – “a slice for dessert is perfect.”

Catch the Bearded Baker of Inverloch at Koonwarra Market on the first Saturday of the month, and weekly at the Kongwak Market from the end of April.