Share Our Passion
There are many types of bread, but this is Dojo Bread
Artisan Bakery in historic Braidwood NSW, specialising in German style sourdough, stunning coffee, handmade pies and sausage rolls, and decadent cakes.
We proudly serve ONA Coffee.
Mark Barrington | Owner/Baker at Dojo Bread
After relocating from England in 2002, Mark Barrington has tried several careers, before landing on Baking. After just a few weeks of learning to bake, Mark fell in love with the craft. Mark embodies a passion for the alchemy of fermentation and the artistry of baking. His journey into the world of sourdough and artisan breads began decades ago, sparked by a fascination with the transformative power of yeast and time. As a devoted father, Mark not only nurtures his dough but also cherishes moments spent with his children and partner Linda, finding joy in their shared love for culinary adventures.
Beyond his bustling bakery, Mark finds solace in the pages of cookbooks and novels, indulging in both the science of recipes and the stories woven within them. His kitchen is a sanctuary where creativity thrives, whether experimenting with new flavors or crafting meals that bring his family together.
Mark’s life is a blend of flour-dusted mornings, the aroma of freshly baked loaves, and the warmth of family meals. Through his dedication to both his craft and his loved ones, he continues to find fulfillment in the simple pleasures of life’s daily bread.
About
Dojo Bread was established in 2006 on a shoestring budget in a tiny cottage, up a laneway behind Wallace Street, in Braidwood, NSW.
After years of learning the tricks of the trade, 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.
The timeless classics
Crusty White Vienna
Rich white bread with a stunning 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 and say hi!
Monday – Saturday
8AM -1PM
SUNDAY and Public Holidays
CLOSED
Contact
Phone
0407 222 334
markbarrington@bigpond.com