Sarah voigt - raised locally in Brownlow (Eudunda area), Barossa valley

fully qualified chef, 2016

Bread is the center piece of every meal. Go to a restaurant and the first thing listed on the menu is bread. Bread is life – its corny but it’s true, It’s a living thing, it’s a story, a journey. 

Back track 6 years, I started working at Fino Seppeltsfield. Fino’s sourdough is the heart and soul of the menu.

As an apprentice, I was intrigued by sourdough – not yet aware of the science of it all – As the seasons changed, so did the bread but I had no idea why or how to adjust, it was a guessing game. Sometimes it worked, sometimes it didn’t. Cue beginning of my Bread/Baker/San Francisco obsession.

December 2017, i’ve learned a LOT about sourdough and need to know more… WIth an American heritage, I decided to go back to my ancestral roots and started a new job as a baker with MH bread and butter after an initial stint at tartine.

MH Bread and Butter in San Anselmo, San Francisco. It’s a small bakery, owned and run by Nathan Yanko, former head baker of Tartine. It was early starts, 3am, I walked/rode to the bakery everyday. The bread team was small, only two bakers on at 3am, one to bake and one to mix. I was given creative license to create the bread that I wanted to make.

This drove my passion to come back and start my own little bakery where sourdough is not well enough represented in my home town/state. making bread and pastries that I love and am passionate about with the core ethos of using locally sourced organic ingredients and building relationships and ties with the small producers.

You can always stop by otherness wines to come and have a chat about bread and all things sourdough.

thank-you for your support, I look forward to baking intriguing and adventurous new products. Watch this space!

Sarah xx