The Food Connect team is chuffed to be welcoming Rebecca and Lutz of Sprout Artisan Bakery back to the fold, now delivering some of their breads and treats to you!
After years at Rocklea's Saturday Fresh markets and supplying venues like Merriweather, Sourced, Botanica and Felix for Goodness, Sprout opened their own digs in New Farm last year. They've quickly become one of the hottest bakeries in town. But did you know they first got started in the Food Connect Shed's commercial kitchen, way back in 2014? Just arrived from Sydney, they were setting out to make a (sustainability conscious) impact on Brisbane's appetite for artisan baked goods.
Since then, they've expanded into a team of like-minded bakers and pastry chefs, kitchen hands, drivers and shop staff who support and share their passion for creating the highest quality sourdough breads and pastries. All underpinned by Lutz's experience as a pastry chef - he learned the craft in Germany when he was just 14, before working in Ireland, and eventually joining the many international chefs who came to Australia around the Sydney Olympics.
Sprout limits their environmental footprint; sourcing sustainable, local and organic ingredients, and using a closed loop recycling system with a local farm for our food waste.
We're absolutely mad for their products and sense of community, and are so glad they've come back to collaborate. We only wish we could reliably deliver one of their famous croissant toasties!
Shop our Sprout Artisan Bakery range here and let us know what you think!