Making their cake and eating it too
IN THE past decade and a half, people's awareness of what they eat and where it comes from has changed a lot.
This evolution was on display on Thurdsay, July 13 when the Kingaroy Brumby's store celebrated its 15th anniversary.
Store owner Kerrie Fogg said the day was marked with a big celebration and a lot of gifts.
"We gave the first 50 customers a free sandwich loaf,” Mrs Fogg said.
There were free chedder-mite scrolls for students on their way to school and a prize wheel.
With every purchase a customer would get entry into a draw to win a year's supply of bread.
"It was actually one of our regular customers who won,” Mrs Fogg said.
"They are a family of six so they'll go through a loaf of bread a day.”
There were live dough demonstrations with bakers showing off their plaiting and twisting skills.
Mrs Fogg was keen to connect the younger folk with the origin of their food.
"The kids got to touch the dough and experience it,” Mrs Fogg said.
"It was good because some children don't get to understand the process and we bake fresh every day and use 100% Australian wheat.
"I'm very proud of that, being from a country town and supporting our farmers.
"We bake from scratch every day, we have no preservative, no additives.”
Mrs Fogg said the baking trade had changed over the years.
"People are very careful about what they eat,” she said.
"That has given us growth because we can supply to them and they know it's quality, it's fresh and nothing's added.”
Over the years demand for gluten-free has grown.
A lot of the bakery's trade comes from farmers who only do a fortnightly shop, Mrs Fogg said.
"Our bread freezes well,” she said.