Fresh sourdough bread straight from a wood-fired oven
The historic Dover Bakehouse was built to provide bread to the Far South community around 1920. One hundred years on, the bakehouse once again is filled with the delicious smells of fresh bread every Friday.
We bake a variety of wood-fired sourdough breads and other goods using the finest local ingredients.
Call 0428 172 315 to pre-order your choice of breads by Tuesday, when we start preparing the dough. Baking is completed on Friday morning, when we’ll send you a text message to let you know your bread is ready for collection. Please try to bring the correct change!
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|100% RYE LOAF||6.00|
|HONEY & OAT LOAF||6.00|
|BLACK OLIVE LOAF||7.00|
|RYE WITH CARAWAY SEEDS LOAF||7.00|
|SALTY SEEDED LOAF||7.00|
|SPICED FRUIT LOAF||7.00|
|WHITE EVERYDAY LOAF||7.00|
|PARMESAN & CRACKED BLACK PEPPER LOAF||8.00|
|NUT & SEEDS LOAF (no flour, just oats, grains & seeds)||9.00|
The bakehouse in times gone by
The Far South of Tasmania was once a bustling and populous region, with activity centred around a number of sawmills that shipped Huon pine to the world. At the busiest time, most of the sawmills had their own bakery and shops. The town of Dover had three bakeries, the other two situated where the local school now stands.
The Dover bakehouse was once a hive of activity, producing bread, cakes, tarts, buns and pies for most of the population of the Far South. These were sold from a cake shop at the front of what is now the Bakehouse Distillery. The ovens were wood-fired out of necessity, having been built before electricity reached the area.
Bread deliveries were made by horse and cart to regional communities as far afield as Dover, Francistown, Raminea, Strathblane, Southport, Lune River, Catamaran, Glendevie and Police Point. The journeys were long and the horses were pushed to their limits. In around 1950, the horse and cart was replaced by a delivery van and the horses were given a well-earned rest.
Deliveries were even made by ship to Dennes Point and Lunawanna on Bruny Island aboard the SS Cartela and SS Dover. Sometimes, fishermen would dock in Dover during rough weather, and the bakers would work extra hard to make sure there was enough fresh bread to go around.
Established by the Clennett’s circa. 1920 at the peak of activity, each batch of bread baked at the Dover Bakehouse used 3 bags of flour and produced 300 loaves. The bakery employed 3 delivery drivers and 3 bakers, who began baking at midnight and worked all night. In 1924, new owner Mr Kurth developed a groundbreaking recipe for a quicker rising dough, which meant shorter working days for the bakers. The Gould family then purchased the bakery in 1941. Brian Baker recounts how he began as an apprentice in 1945 on an annual salary of £1.0.5 and by the end of his 5-year apprenticeship had taken over as head baker, receiving a hefty £4.8.6 a year.
Jan O’Connor continues the tradition of baking bread for the community, now in a new Alan Scott designed masonry oven. Producing on a smaller scale allows her to bake each loaf with love and care, and to share her passion for this region’s sustainable, healthy and delicious local produce.