My name is Ryan and along with my business partner Eddie, we run a small Artisan Sourdough Bakery Called 'Volare' here in New Zealand.
I am a 5th generation baker but unfortunately none of the previous generations made sourdough so everything i make has been self taught. We have been operating at our wholesale premises for the last 2 and a half years but started out in a converted garage supplying a single farmers market.
We have 5 bakers including myself and bake 7 days a week. Our levain is still the original and is feed twice a day.
The reason im posting this is because in 3 weeks time Eddie and I are coming to Sydney to check out the Artisan bakeries around Sydney and if possible, bake with some of the bakers
If anyone in Sydney has a bakery or knows of anyone that owns a bakery and would be happy for me to come a learn a few things it would be greatly appreciated. I have never worked in another commercial bakery only ours and i would love to see how other bakers go about their bake.