Bakeries have a strong history in Ballarat – they're one of the region's oldest industries, dating back as far as 1854.
But since the days of baking by candlelight, the role of the baker has come a long way.
From ciabatta and sourdough to almond croissants and brioche doughnuts, we’re now spoilt for choice when we walk through the doors of our favourite artisan bakery.
We caught up with 1816 Bakehouse owner and head baker Josh Chapman to talk about the secrets behind the perfect loaf of bread...
Where did your baking journey begin?
"My dad has worked in bakeries my whole life, so I grew up around dough. I'd sleep on flour bags as a toddler and was cracking eggs as soon as I was tall enough to reach the bench. My passion for dough began here and followed me through from my apprenticeship at Baker's Delight, my time at The Forge and the Ballarat Specialist School Cafe, all the way to opening my own bakery."
What inspired your move from pizza dough to bread dough?
"While I was at The Forge, I had the opportunity to be involved in the bakery program at the Ballarat Specialist School. I was there for a number of years and loved it, and then a few things fell into place and it all came together for 1816 to begin."
Why did you decide to open an artisan bakery in Ballarat?
"As a baker, my wife and I would travel to Trentham or Daylesford to go to a bricks and mortar artisan bakery. We decided that Ballarat was missing this experience and that we wanted to provide that service to our local community."
Can you tell us about the building and the name 1816 Bakehouse?
"The building was retail for many years and it was originally two shops that we turned into one. We couldn’t decide on a name for ages and while we were fitting out the shop, we were standing out the front and looked up. We’ve got the beautiful original shop numbers 18 and 16 above our doors, which is where our name and logo comes from."
How does it feel to know you're continuing a traditional trade that is deeply engrained in the story of Ballarat?
"It’s an honour to continue a tradition that has been established for so long in Ballarat. We like that our production stays pretty true to the basics. We have electronic scales, a mixer, our oven and a bun cutter, and everything else is done by hand. I’m glad we’ve got our modern stuff though – mixing doughs by hand and lighting the fire for the oven at 2am does not sound fun!"
What's the secret to the perfect loaf of bread?
"Patience, practice and passion."
What's the most popular treat at 1816?
"Our almond croissant, which is hand-rolled and filled with our house-made almond paste and topped with flaked almonds. We call it our stegosaurus croissant because we stand all the little flaked almonds up on top like a stegosaurus’ back.
Our most popular pie is our brisket pie, which we make with locally-smoked brisket from Rebellion Barbecue, our signature gravy and a little hint of chilli."
What do you love most about the Ballarat region?
"It's been amazing to watch Ballarat develop into a food destination, and Ballarat’s hospitality industry is great to be a part of. It's like a big family, everyone knows everyone. And there’s so many great new venues popping up, as well as long-time favourites like L’Espresso and The Turret."
What's Ballarat's best kept secret?
"The amazing local producers and the high level of produce coming out of our region. We’ve got some top-quality suppliers, like Salt Kitchen Charcuterie for sausages and ham, and Hellbilly Roasting for coffee."
What are your top three recommendations for things to do in Ballarat?
"I might sound a bit biased, but the Armstrong Street food precinct is a must visit. The street has really transformed into Ballarat's own little food oasis. There's a venue for every occasion on the street, from a casual drink at Hop Temple, to a sausage roll for lunch on the go from 1816 or Saturday night dinner at The Forge.
The Yarrowee Trail is a great walk to do with the family. Pack a picnic and take the kids out from the CBD out east up to the Gong Gong Reservoir – a great place for kids to run around and a nice spot for a picnic.
The Ballarat Farmers' Market is a great Saturday morning with lots of local stalls at Lake Wendouree. Get some veggies for the week, a beer or two from Red Duck Brewery and then a Tim Bone toastie for lunch."
