Credits

Artisan tradition

Before the days of mass production it was the skilled artisan who would mix, ferment, shape and bake a loaf of bread crafted by hand. Today, a small group of individuals maintain this tradition of craft and training, usually handed down from father to son.

So it is at Skala. From the selection of the ingredients to the hand-crafting that goes into every individual item, tradition triumphs over mere convenience to deliver consistent quality, time after time.

Each piece is hand-kneaded, rested for up to four hours, folded, moulded and baked by a united nations of dedicated bakers whose work continues to win awards in South Australia and nationally, under the watchful eye of a second-generation Dutch master baker.