Like everyone else in lockdown, Adelaide-based chef Nathan Adam took up baking as a COVID-era hobby. However, while the rest of us emerged with burnt sourdough and an Instagram pic touting our substandard loaf, Adam emerged with a new company: Nath Breaks Bread.
Adam started his passion project bakery, which he calls a “micro-bakery,” in November. The new venture operates predominantly through a pine green-branded Instagram.
The page boasts gorgeous loaves of bread, spongey crumpets, and glossy hot cross buns as an Easter special––all of which are sourdough. Adam offers $2 delivery, or customers can opt to pick up their purchase from his in-house Adelaide bakery.
Baking a sourdough loaf takes Adam three days. The process is mixing the levain, working and shaping the dough, and baking it after a night of refrigeration.
“It’s a slow process, but I really enjoy it,” he says.
“So much that I hope to slowly scale up the business and expand our offerings.”
In the future, Adam, who also works as a chef at Roxie’s, wants to experiment with focaccia, baguettes, and different varieties of sourdough, such as whole wheat and rye.
“I’m really flexible and open to trying new things,” he says. “I’ll do whatever the demand is.”
The hot cross buns have a blend of spices and dried fruits, but for now, the crumpets and sourdough are plain in flavour. Adam recommends bruschetta on the sourdough, but likes to keep his crumpets simple.
“I’ve definitely seen people do crazy things with crumpets,” he jokes. “But I’m all about Vegemite myself.”
Order Nath Bakes Bread here, or visit their Instagram.
More News
