Wrap your mouth around one of David Johnson’s scrolls on a Saturday morning and all will be well. Polish it off with a whisky fudge brownie and your weekend is complete.
Where ever possible I use Tasmanian flour and grains i.e. Kindred in the north of the state or Callington Mill in Oatlands, all other seeds, grain and flours are Australian from certified organic sources i.e. Kialla, Four Leaf.
I use eggs from our truly free range happy chickens and duck eggs for the cakes, muffins and slices.
I do a range of breads that include Dark Rye, Multigrain, and Honey Oat (with honey sourced from our own bees or from close friend’s bees),
Pullapart’s (apple/cinnamon, cheese/spinach, etc.) and occasionally Sourdough.
I also do gluten free and am experimenting with new recipes as I have personal friends who have this need and have found the range available to them is not always satisfactory.
A selection of our range are available at the Huon Farmers’ Market every Saturday