{"id":1904,"date":"2015-10-26T14:49:02","date_gmt":"2015-10-26T04:49:02","guid":{"rendered":"http:\/\/blog.moffat.com.au\/?p=1904"},"modified":"2015-11-09T13:34:54","modified_gmt":"2015-11-09T03:34:54","slug":"baking-in-the-blood","status":"publish","type":"post","link":"https:\/\/www.moffat.com.au\/blog\/baking\/bakery\/baking-in-the-blood\/","title":{"rendered":"Baking in the blood"},"content":{"rendered":"[spb_text_block animation=”none” animation_delay=”0″ padding_vertical=”0″ padding_horizontal=”0″ width=”1\/1″ el_position=”first last”]\n

While artisan baking has recently taken Australia by storm it\u2019s been in the family of Angelo\u00a0Frelingos for generations. Now, with Stone Ground Bakery on Sydney\u2019s north shore, Angelo\u00a0continues to bring the greatest things from unsliced bread.<\/strong><\/p>\n

Over 25 years ago Angelo\u2019s\u00a0father opened the well-known\u00a0Gregory\u2019s Bread Bakery at the\u00a0Sydney Fish Markets. When\u00a0Angelo was 19 he joined him as an\u00a0apprentice baker.<\/p>\n

\u201cWhen I was young and on school\u00a0holidays Dad would take me to\u00a0work with him,\u201d says Angelo. \u201cI\u00a0learnt a lot.\u201d At the time Angelo\u00a0says, \u201cI wasn\u2019t even sure if I wanted to become a baker.\u201d<\/p>\n

\u201cBut when he opened a new bakery at the Sydney Fish Markets\u00a0and asked me if I wanted to join him, I said \u2018okay\u2019, and well, I\u2019m still\u00a0there now!\u201d<\/p>\n

While the traditional methods have stayed the scenery has changed\u00a0somewhat, and late in 2014, Angelo and his wife Melina launched an\u00a0exciting new venture in Hunters Hill \u2013 the Stone Ground Bakery.<\/p>\n

\u201cWe realise bakeries are changing a lot and we wanted to renovate\u00a0our Pyrmont bakery,\u201d says Angelo. \u201cBut there are lots of restrictions\u00a0in doing so there, and the plans were taking a while.<\/p>\n

\u201cWe make a wide range of different breads, including wholemeal,\u00a0rye, quinoa, spelt, olive sticks, olive and rosemary, ciabatta and\u00a0pane de casa. Everything is done the proper sourdough way \u2013 we\u00a0simply use a starter culture, flour, water and salt. No additives. No\u00a0preservatives,\u201d he says.<\/p>\n

Once the bread is ready at the bakery it is served in beautiful\u00a0ceramic \u2018bread baths\u2019 which the Frelingos sourced and imported\u00a0from Turkey. With this attention to detail and a generation-spanning\u00a0passion for the craft, Stone Ground\u2019s success looks sure to continue.<\/p>\n[\/spb_text_block] [spb_image image=”1910″ image_size=”full” frame=”noframe” intro_animation=”none” animation_delay=”200″ fullwidth=”no” lightbox=”yes” link_target=”_self” caption_pos=”hover” width=”1\/3″ el_position=”first”] [spb_text_block title=”IN THE KITCHEN” animation=”none” animation_delay=”0″ padding_vertical=”0″ padding_horizontal=”0″ width=”2\/3″ el_position=”last”]\n

When it came to setting up the bakery the Frelingos installed a wide\u00a0range of Moffat equipment including a Tagliavini 9 Tray Deck Oven<\/a><\/span>,\u00a0Sottoriva Twist 60 Spiral Mixer<\/a><\/span>, Washtech UD Dishwasher<\/a><\/span>, Waldorf\u00a0800 Series 4 Burner Gas Cooktop<\/a><\/span>, Paramount 20 Litre Bench\u00a0Planetary Mixer<\/a><\/span> and a Silhouette Bread Slicer.<\/p>\n

At the same time they also upgraded some of the equipment in the\u00a0Pyrmont site to facilitate demand, including a Rotovent Rack Oven,\u00a012 Tray Tagliavini Deck Oven and a Rapidmac50 Water Chiller<\/a><\/span>.<\/p>\n

\u201cWe had a look around at the available options and decided we liked\u00a0the Moffat equipment the most. The service and equipment was\u00a0simply better than what others could provide for the same price,\u201d\u00a0says Angelo.<\/p>\n

One of the most striking features of Stone Ground Bakery (besides\u00a0its food) is the open design, with the busy kitchen area completely\u00a0on display to customers through a large glass panel. The high-end\u00a0design of the new technology fits right in.<\/p>\n

\u201cThe equipment looks great in there,\u201d says Angelo. \u201cPeople get\u00a0really excited about seeing the finished products come out.\u201d<\/p>\n[\/spb_text_block]\n","protected":false},"excerpt":{"rendered":"

[spb_text_block animation=”none” animation_delay=”0″ padding_vertical=”0″ padding_horizontal=”0″ width=”1\/1″ el_position=”first last”] While artisan baking has recently taken Australia by storm it\u2019s been in the family of Angelo\u00a0Frelingos for generations. Now, with Stone Ground Bakery on Sydney\u2019s north shore, Angelo\u00a0continues to bring the greatest things from unsliced bread. Over 25 years ago Angelo\u2019s\u00a0father opened the well-known\u00a0Gregory\u2019s Bread Bakery at the\u00a0Sydney Fish Markets. When\u00a0Angelo was […]<\/p>\n","protected":false},"author":2,"featured_media":1909,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,98,11,177],"tags":[73,74,115,92,119,120,19,118,117,116,113,88],"class_list":["post-1904","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakery","category-bakery-news","category-baking","category-nsw","tag-bakery","tag-bakery-equipment","tag-baking","tag-commercial-baking-equipment","tag-gas-cooktop","tag-mixer","tag-moffat","tag-paramount","tag-sottoriva","tag-tagliavini","tag-waldorf","tag-washtech"],"_links":{"self":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/1904","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/comments?post=1904"}],"version-history":[{"count":5,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/1904\/revisions"}],"predecessor-version":[{"id":1914,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/1904\/revisions\/1914"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media\/1909"}],"wp:attachment":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media?parent=1904"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/categories?post=1904"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/tags?post=1904"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}