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Are You A Breadhead?

Molly McLaughlin

Local favourite Three Mills Bakery is branching out to create a new range of simply great bread.

It’s called Breadhead, and it was developed as a contrast to Three Mills’ more sophisticated offerings.

“Working on Breadhead has been so much fun,” explains owner Jarrod Deaton. “The original thought behind it was to offer something completely different to long ferment, artisan sourdough bread because, let’s be honest, fluffy white (as we call it) is pretty delicious sometimes!”

Breadhead is aiming to be just what you need for a classic hamburger, jaffle or sandwich.

“As wonderful as sourdough is (and that’s pretty wonderful), it isn’t the perfect choice for every dish. Hopefully, the Breadhead range will complement what Three Mills Bakery offers,” says Jarrod.

While Breadhead will predominantly exist as a wholesale bakery, supplying local cafes and retail stores, Jarrod is also planning to collaborate with local producers for specific events.

Breadhead will launch its wholesale operation in March, with retail to follow. The initial product range will include potato buns, burger buns, super soft hamburger buns, quinoa and whole wheat rolls, milk buns, milk loaf block, potato high-top loaf, bagels, ciabatta loaves, sliders and rustic ciabatta rolls.

This new range is another success for Three Mills Bakery, who recently picked up a swag of awards at the Sydney Fine Foods Show. To maintain the high calibre of entries, the Fine Foods Show is tasted blind and scored out of 100. If no bread scores high enough, it is possible that the gold medal will not be awarded.

This year, Three Mills took out gold for its beloved quinoa and walnut sourdough and salted chocolate rye cookie, as well as a bunch of silver and bronze medals. So it’s safe to say, your fluffy white bread dreams are in good hands.

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Molly McLaughlin

Molly McLaughlin was less than thrilled to move to Canberra a couple of years ago to study Arts and Economics at ANU, but she can confirm the city has grown on her since then. Along with writing for HerCanberra, she spends her time reading, eating noodles and planning her next adventure. More about the Author

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