Bakery
 
Fosterton Farm Bakery was first established in 2002 . The bakery was custom built and the first priority has always been the quality of the product.  We are continuously striving to improve the nutrition, taste and appearance of what we make with better ingredients, methods or equipment. Therefore, our expansion has always been slow and considered - quality maintained and built on, rather than the wasteful practice of flooding the market with bread.
We grow the vegetables, eggs and meat for our savoury pastries and purchase grain from Demeter Biodynamic Farm on the Breeza Plains 3 hours west. The quality of the grain grown sustainably on rich volcanic soils is first class. It is our conviction that by being a part of and supporting biodynamic/organic growers and suppliers we are contributing to a more ethical and equitable food supply chain for those who are interested in making a change.
 
About the mill

Out of a need to guarantee the flour in our products is absolutely fresh, we decided a mill alongside the bakery was essential.
Fortunately Demeter Farm at this time offered us their Austrian built stone mill built from European beech and housing two enormous composite granite stones, one of which rotates to grind the grain.
We love the mill because it slowly and powerfully processes the grain without overheating the resulting flour. This ensures maximum retention of nutrients in the flour itself, in particular maintaining the integrity of the wheat germ oil in the heart of the grain.

Certification

Our farm is certified biodynamic by ACO.  While the bakery itself is not certified, we mill flour freshly each week using certified organic/biodynamic grains.  The savoury pastries we sell use beef and vegetables grown on our farm.