There’s plenty of dough, show and tell at The Bread Social

These baking stars are rising as fast as their signature loaves

The Bread Social boasts 18 different types of bread

The Bread Social boasts 18 different types of bread

They’d been breaking bread together for 15 years, so it only made sense that longstanding mates Tom Scott, Sam Saulwick and Paul Giddings would cook up an idea to open a bakery.

Fast forward eight years and The Bread Social, which has become a firm fixture at The Farm Byron Bay and has shops at Tweed Heads, the Isle of Capri and Currumbin Waters, is now poised to launch its new headquarters on the Gold Coast.

The staggering 1259-sqm space at Currumbin Waters is a long way from the start for these friends and former baking colleagues who came up with The Bread Social over a couple of beers at the pub.

The new bakery and production house, due to open late this year/early next year will eventually contain a 120-sqm internal cafe with a scattering of alfresco dining, a pastry room and a state-of-the-art industrial bakery.

Giddings, Scott and Saulwick at their Currumbin Waters HQ

“I grew up in Byron Bay and we all met in Sydney and were working for Bourke Street Bakery and thought we’d move up to northern New South Wales and focus on local provenance and this unique growing area,” Saulwick said.

“We wanted to focus on solely Australian organic produce and make really amazing products and food. Our focus has always been to make sure we are producing quality goods.

“The idea was to base our business around our sourdough and our business name came from the social aspect. As a baker it is shift work in the early hours and it is quite solitary so this is about making that connection with our customers.

“There is a huge amount of satisfaction to hand someone a loaf of bread I’ve spent the past 40 hours preparing and seeing them enjoy it.”

Their fortunes are rising as fast as their dough at The Bread Social

Launched with a philosophy “to create only the finest and most wholesome hand-crafted baked goods on a daily basis” it appears that mantra has worked.

Saulwick, who described his youth as “a bit wayward”, said The Bread Social also worked with local disadvantaged youth and youth groups to stay involved in “grassroots” community and in some instances, employ baking apprentices.

The Bread Social now employs more than 90 people and boasts a wholesale following between Yamba and the Gold Coast.

The move to create a headquarters at Currumbin Waters, which the owners call “The Queen Bee” due to its Queensbury Avenue address, reflects a new exciting era for The Bread Social.

“We’ve had a really great relationship with City of Gold Coast and we find them really progressive,” Saulwick said.

“It’s not just about creating a factory. The Currumbin site will be open with a café, bread classes and floor-to-ceiling glass so you can see the state-of-the-art quality.

“We’ve had a lot of love from the Gold Coast and that’s the place to make home.”

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Portuguese tarts have become a cult-following menu item

Signature dishes are the naturally leavened “Bread Social” Sourdough and an extra-large custard tart. But there’s plenty of other offerings on the menu, from the morning Halloumi and Egg Focaccia, and lunch Ramen Egg Banh Mi, to Mexican Corn, Bean and Jackfruit pies and Pork, Sage and Apple Sausage Rolls. Sweet treats include Burnt Honey Cake and Brulee Tartlets.

There are even 18 types of bread on the menu here and “Bread Socialites” can purchase merchandise from hats, tote bags and coffee cups to serrated knives and a sourdough-making kit.

“Baking is a science. There is something quite cathartic about producing bread. It is a living, it is a live culture,” Saulwick said.

“We really derive a lot of satisfaction from that early part of the day. It sounds a bit nerdy but people develop a relationship with that bread.

“There is still something beautiful in creating something I’ve made with love.”

Signature sourdough

Saulwick said while the company’s turnover would be in the “double digits of millions of dollars” there are no plans to capitalise on its worth anytime soon.

“Bread Social is a huge part of our identities and I’d be lost without that,” he said.

“Yes, there may well be more satellite stores, but once we get The Queen Bee up everyone will be taking a hiatus for at least a year.

“But…watch this space.”

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