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Photography by Martin Ollman

Not just A. BAKER: Three Mills Bakery’s new home

Beatrice Smith and Belinda Neame

A. BAKER has long been the go-to place for a steaming latte and a buttery croissant.

Whether it’s the cheeky name, the chic New Acton location or the nonchalant display style of the baked goods (piled casually behind the coffee machine and still in their industrial trays on the cooling rack), A. BAKER has become a bright star in the constellation of artisanal bakeries in Canberra.

Photography by Martin Ollman

Photography by Martin Ollman

But what happens when a business can no longer supply increasing demand? The answer, in this case, is moving the bakery operations offsite and into an exciting new venture—Three Mills Bakery. Located in Majura Business Park (opposite IKEA), it will encompass a large bakery space, shop and café…but never fear, Three Mills will still be supplying A. BAKER with all your favourites.

“Three Mills Bakery is taking on the ambitious task of reinvigorating an industry which has remained the same for 30+ years,” explains Jarrod Deaton, company Director and familiar face at A.BAKER.

Photography by Martin Ollman

Photography by Martin Ollman

“Although our perceptions of the baking industry have shifted in recent years as a result of the spotlight being cast towards artisan craftspeople, the industry at large has remained relatively the same.”

The basement of A. BAKER may have been a nurturing environment for the start of their cult following, but Jarrod wants to expand both the product line and the team, teaching young bakers the best artisanal methods.

Photography by Martin Ollman

Photography by Martin Ollman

“Our concept is to further build on the artisan bakery movement by combining relevant products, thoughtful experiences, contemporary shop design and more appropriate working conditions for bakers,” explains Jarrod.

“Three Mills Bakery was born out of the necessity to create nutritious breads while being thoughtful to where our raw ingredients were coming from,” says Jarrod.

Photography by Martin Ollman

Photography by Martin Ollman

“We relocated to our new space simply because we outgrew the space we previously occupied in the basement of A. BAKER. The philosophy remains, we’re completely committed to long ferment, wild yeast sourdough using the best products we can get our hands on.”

So aside from a need for more space, what’s Three Mills’ point of difference?

“We tend to focus on working with healthy and interesting variations of bakery items,” says Jarrod. “Our breads use house-milled flour, ancient grains and organic ingredients where possible to produce high quality breads and pastries [and] our products are available for wholesale and retail.”

“We’ll have lots of pastries (sweet/savoury) and breads on offer. We hope that our menu can evolve as the seasons change and as we interact with our customers.”

Photography by Martin Ollman

Photography by Martin Ollman

There will also be a café on the premises at Three Mills serving breakfast and lunch, which will surely be the highlight of the year for office workers in Majura Park and surrounds. Jarrod explains that their menu will put a twist on some old bakery favourites.

“To begin, our breakfast and lunch will include our take on a Baker’s granola/muesli, sausage rolls with lamb, harissa and parmesan, pizza and flatbread such as roast beetroot, Persian fetta, red onion and rosemary, and toasties like slow cooked lamb shoulder, cumin, pumpkin seeds, cream cheese and hot sauce.”

Photography by Martin Ollman

Photography by Martin Ollman

If that doesn’t make your mouth water already, Jarrod also says that there will no doubt be delicious soups with fresh bread during the winter months.

So when can you swing by? Well Three Mills are offering wholesale from now, and the shop front will be serving coffee and pastries until Monday 4 April when the café will open for breakfast and lunch from Monday to Friday each week.

Photography by Martin Ollman

Photography by Martin Ollman

the essentials

What: Three Mills Bakery
Where: 5 Lancaster Place, Majura Park
When: Breakfast and lunch will be on offer on Monday – Friday 7.30am – 3.30pm from Monday 4 April. Wholesale is available 7 days.
Web: www.facebook.com/threemillsbakery

Photography by Martin Ollman

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Beatrice Smith

Bea loves that her job as HerCanberra’s Editorial Coordinator involves eating, drinking and interviewing people - sometimes simultaneously. The master of HerCanberra’s publishing schedule, she’s usually found hunched over a huge calendar muttering to herself about content balance. Otherwise you’ll find her at the movies, ordering a cheese board or ordering a cheese board at the movies. More about the Author

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Belinda Neame

Belinda is HerCanberra's Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her 'spare time', Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim. More about the Author

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