Peach & Wolf Bakery is a favourite Coffs Harbour destination for delicious pastries and sourdough. Owner Laura Gonzales and her team are committed to creating outstanding baked goods. “We believe in making food without shortcuts, and with the best ingredients as possible.” Laura has been a full time baker since 2016, when she made the switch from working in Corporate Finance to food – her true and lifelong passion. Laura’s food philosophy is to “build a strong foundation with really well executed classics”. “We grow and develop … and keep creating new offerings.”
Monkey Bread is a popular new addition. Made with croissant pastry, it pulls apart to reveal the delicious fillings inside, which could be butterscotch, apple compote, or vanilla custard. For sourdough lovers, Peach & Wolf Bakery specializes in three types of sourdough bread: their Signature loaf; a seeded loaf; and a fruit loaf – described by some customers as “life changing!” Locals also queue up for their Viennoiseries pastries – these are long fermented, using sourdough culture and yeast.
If you crave cultured butter croissants you can choose from pain au chocolat, almond, cinnamon scrolls, or indulge in a mouthwatering brûlée custard tart, or kouign-amaan – aka their ‘toffee bottom boys’. Savoury bites include their hugely popular – and seriously huge – 300g sausage rolls. Not forgetting ham and cheese croissants and quiches, all made with cultured butter puff pastry. Are you hungry yet?
Locally sourced ingredients
Peach & Wolf Bakery uses seasonal, locally grown vegetables and fruits. And in the spirit of reciprocity the bakery exchanges their baked goods for local fruit. Lemons, cumquats, and mandarins are grown in Valla Beach. Limes and lemons from are sourced from Korora. Blueberries are grown nearby in Woolgoolga, and grapefruits and blood oranges come from Repton. Apples and pears are grown and sourced from Stanthorpe in Queensland, which has a reputation as the ‘coldest town in Queensland’ in winter. The super fresh greens used in their savoury goods are sourced from New Farm Life in Sapphire Beach.
Peach & Wolf’s flagship bakery and café is in Ocean Parade, opposite Park Beach. In Woolgoolga (Woopi), you can visit their kiosk in Market Street. A selection of sourdough and pastries is also available from retail outlets around the Coffs Coast. Coffs Harbour and Sawtell locations include: Hub Café Jetty or Daze Café, both at Park Beach Reserve; Village Pantry at Homebase; Go Vita in Park Beach Plaza; and at Affordable Wholefoods, The Happy Frog Café in Coffs Harbour CBD, Emerald Beach General Store; or The Hilltop Store in Sawtell. Other locations include HYDE in Bellingen; Matilda’s or Duo, in Nambucca; Driftwood at Scott’s Head; North Beach General Store in Mylestom; Little Shack in Port Macquarie; and Yamba Wholefoods.
Catering cravings
Laura’s Crowd Feeders mini pastries are perfect for casual catering. For larger events, you can order from the regular menu. Peach & Wolf Bakery are happy to adapt these options to suit a customer’s foodie vision and budget. Laura says “We like to create tables of baked goods that resonate abundance.“
Training bakery
Peach & Wolf is also a training bakery, and their bakers specialize in bread and pastries. All components are made from scratch – frangipane, crème pâtissière, béchamel – giving trainees well rounded skills.
What makes a good baker?
A good baker has a high sense of self awareness and determination. Laura looks for people who are team players, but who also know how to make judgement calls. A typical trial shift is about two hours. Based on their experience, a trainee is asked to create something they are familiar with, then taught a new recipe and asked to replicate it. Owner Laura also observes how well they take instructions, and how well they communicate. Laura says questions are always welcome, “It shows their curiosity and interest”. Trainees also benefit from a team camaraderie that embraces creativity and innovation.
Peach and Wolf Bakery
Website peachandwolf.com
Email contact@peachandwolf.com
Instagram @peachandwolfbakery
Facebook @made.of.flour
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