There are, in fact many German traditions that the Tanunda Bakery have been producing since the beginning that have only recently become popular in Australia, like sour dough.
“It was never really sought after by Australians in the past,” Elke explains.
“More so the Europeans. But we’ve had people come up from Adelaide over the past 25 years to buy it.”
Ciabatta is also a product that has been on their shelves from early years.
The traditional loaf is also a favourite amongst customers, made from a 24-hour ferment, the yeast in this dough uses up its sugar in the proving process, leaving a healthier bread with more flavour.
A gluten free loaf is available each day which actually feels like real bread.
“Though if you’re not required to eat gluten-free but are either gluten intolerant or after the healthiest option, go spelt!” Elke suggests.
One of the oldest grains to be used in the world, spelt flour is far healthier.
Spelt products are available daily from the Tanunda Bakery.
Fourteen years ago, Elke and Harding even began making ice cream from the finest Italian ingredients.
“Europeans know that in an ice creamery, there is always an Italian behind counter,” Elke says.
“Because like pasta, pizza, and espressos, they do it best. Even in Germany we know that.”
As with all products at the Tanunda Bakery, the ingredients are the best to ensure consistent flavour and appearance.
Also excelling in Donuts since their beginning, Harding has succeeded in combining a Canadian twist with an impressive range that continues to grow.
“Harding is a guy that does not sit still, he has ants in his pants,” Elke chuckles. “He’s always developing recipes and making improvements.”