Share our passion.
There are many types of bread, but this is Dojo Bread
We are an artisan bakery in historic Braidwood NSW, specialising in German style bread, fresh pies, sausage rolls and cakes.
We proudly serve ONA Coffee.
About
Dojo Bread was established in 2006 on a shoestring budget in a tiny cottage, up a laneway behind Wallace Street, in Braidwood, NSW.
Mark Barrington bought the business in 2012 and began his life-changing journey into a world of creativity, dedication and discovery.
Discovery of passion, failure and success, determination and sacrifice.
Dojo is the dream of one, but the creation of many. Nourishing in the traditional way, without surrender to the modern cheat.
OUR BREAD
Crusty White Vienna
Guilt-free white bread with a rich fermented palate yet mild enough for any occasion.
Mixed Grain Sour
We mill 10 grain mix, add them to a dough and ferment them for 20 hours in organic rye culture and a speck of fresh yeast, yielding flavours of nutty seeds and grains, the richness of fermented wheat flour, finishing with a pleasant yoghurty tang.
Beer Bread Cob
Ten grain mix left whole, combined with flour, salt and a dark beer we make ourselves. We don’t want the alcohol, we want the ale yeast to ferment the flour and grains. The resulting boisterous grainy flavour is well complemented by the tender chew of long fermented grains.
Caraway Rye Sour
We stonegrind Australian organic rye grain, combine it with some wheat flour for a little lift, a handful of caraway and ferment in our own organic rye culture. The long fermentation reveals the rye’s true depth of malty sweetness, umami, soft bitter notes, the mild anise of caraway and soft balancing sour.
The Brick
A dense and very rich German classic produced throughout northern Europe, made at Dojo with our own stoneground rye, organic stoneground wheat flour and coated with a melange of grains. Fermented for 18 hours, then slow baked in a cooling oven for up to an hour, this bread is best eaten 2-3 days after baking. Slice thin, serve with flavourful cheeses, smoked salmon, pickled herrings, chargrilled vegetables and a Dunkel or Kolsch beer.
bagels
Stiff, white, yeasted dough is hand rolled into classic bagel rings, cold fermented for 20 hours, poached in a solution of malt extract, ice bathed, drained, dressed then baked. Anything less than that is not a bagel.
Come on In!
Weekdays
8AM -1PM
Saturday
8AM – 1PM
SUNDAY
CLOSED
Contact
Phone
0407 222 334