Bakers bring home swag of medals

MANUBREAD has been recognised for producing gold-winning sourdough bread and brioche at the recent Royal Melbourne Fine Food Awards.

The two-year-old Launceston-based artisan bakery won two golds, one silver and two bronze in the bread and baked goods category, as judged by a panel of five last weekend.

They won gold medals for their white sourdough traditional loaf and framboisienne-raspberry brioche, a silver for their sourdough loaf and two bronzes for their traditional grain baguette and lemon tart.

It is the first time the burgeoning business has entered its bread and pastries for judging.

Manubread manager Archana Brammall said yesterday the small team was ``over the moon'' with the results, winning a total of five medals from the eight categories it entered.

The bakery even impressed judges with its dedication and confidence in its goods, by catching the 6am flight to Melbourne over the two days of judging last Thursday and Friday, to deliver the freshest product in time for the entry cut-off at 9am.

``We were very, very pleased with the results - we were up against all of these bakeries from throughout New South Wales and Victoria and we came out on top,'' Ms Brammall said.

``I'm really proud that a small Tasmanian business can take it to the rest of Australia.''

Ms Brammall said they didn't change the recipes for their products at all, so what people buy at the Harvest Market and elsewhere is exactly what they were judged on.

She said the business had stuck to its mantra of only using fresh and as much local produce as possible in its products, brought together by the international team of French, Swiss and Australian food artisans. 

The Manubread team at the bakery at Invermay are Sam Renaud, Gregory Noemie, Archana Brammall, David Bell, Harlee Triffitt and Damien Mellot.

The Manubread team at the bakery at Invermay are Sam Renaud, Gregory Noemie, Archana Brammall, David Bell, Harlee Triffitt and Damien Mellot.

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