News and Press Coverage
24/12/08 - Ho, Ho, Ho!
The team at Uncle Bobs would like to wish all our customers a very Merry Christmas and a very Happy New Year. We thank you for your continued support of our business and look forward to an exciting 2009. We have a number of fantastic new products ready to launch in early 2009 and they are all in keeping with our gradual change to "Traditional Method Baking". We will be continuing our push for more natural ingredients and long fermentation style breads, cakes and pastry, this will ensure our products are the tastiest and freshest in the market.
Cheers from all of us here at Uncle Bobs Bakery!
01/11/08 - Christmas is coming!
Well it is that time of year again, i can smell the rum and brandy!, oh yes our Fruit Cakes are here, Australian fruits drowned in Rum and Brandy and soaked for weeks, are beginning to make there appearance and are available now!
In addition to our fruit cakes we have our Fruit Mince Tarts, the fruit mince is not from a bucket, but our own special recipe handed down from Brett's grandmother Jean Noy. Many people who said they didn't like fruit mince have been tempted by these, and now won't risk getting anything else.
They are being sampled in all our shops now so come on in and try some today.
15/10/08 - New Products Released!
Fresh from our new oven is our Parisienne Baguette, the formula and production methods are the same as those used in France, it gives this product a wonderful flavour and unique crust. Our other new addition to the Uncle Bobs family is our Paris Brest and lovely choux pastry product with a caramel fondant topping and filled with fresh cream.
01/10/08 - Bread for the sole!
Well our new Bongard oven and retarder proofers are here and installed at last. The oven which is built in France has 5 decks of stone sole baking capacity, the quality improvements in our Artisan Breads have been breath taking to say the least. Our new ovens are also natural gas fired, greatly reducing our electricity consumpsion and reducing our carbon emissions, something that we're very proud of. The Bongard retarder proofers allow us to cold proof our sourdough breads to really develop the flavour and crust. Come in and taste the difference for yourself.
01/09/08 - When in Rome!
Uncle Bobs owner Brett Noy will once again represent Australia in next years Sigep International Bread Cup in Riminni Italy. In addition Brett has been honoured with the position of Team Captain which will enable him to sit on the International Jury in the 10 country competition. Training has begun and the Team has been in Brisbane recently developing products and recipes to wow! the internation panel of judges.
15/08/08 - Apprentice of the Year!
Uncle Bobs apprentice Tim Dillon has been named Brisbane Regional apprentice of the Year, across all trades. This is a wonderful reward for Tim who has been dedicated to the craft since giving up a promising career in finance to pursue his love of baking. Tim has won many awards in his time with Uncle Bobs, and is looking forward to heading overseas in march 2009 to work in France, and Germany to continue to hone his skills with the European Masters. Congratulations Tim!!
09/07/08 - New Sourdough for Uncle Bobs
Come on in and try our just released sourdough, Walnut & Raisin, made using our Hunter Valley Rye Levain and packed full of toasted california walnuts and plump juicy raisins. It makes a great breakfast bread, or serve with your favourite cheese, with a semi open texture and mild acidity, it will soon become a family favourite. Come in and check out our full range instore today!!
14/05/08 - Uncle Bobs Wins Australian Artisan Cup - Sweet Yeast
Uncle Bobs again claimed victory at this years Australian Artisan Baking Cup - Artisan Sweet Yeast. Competitors were required to make a range of products including French Croissant, Danish Pastries, Brioche, Stollen, and a competitors choice product, for which we made a superb Hazelnut Gugelhoph. This win follows up Uncle Bobs Bakery owner Brett Noy's win in the Bread version of the same event and see's Uncle Bobs holding the two National Titles simultainiously.
20/02/08 - Brett Noy's Sourdough Culture available online
Hot on the heals of Bretts Ultimate Artisan Pizza Blend is his sourdough culture, available from the Basic Ingredients Home Bread web site (see our classes page) it comes in a semi hydrated form ready for you to activate and use. It is easy to use and comes with full instructions, so you can have success baking your own sourdough right in your own home kitchen. Bretts culture comes from Uncle Bobs working stock so it is healthy and active and once hydrated it is ready for you to use in 24 - 48 hours.
31/01/08 - European Bread Cup - Rimini Italy
Brett returned from Italy this week after competing with the Australian Team in the European Bread Cup, after 4 intense days of competition against 9 other teams from across Europe, the 4 person Australian Team came away with a win in the shop window display and a credible 6th place finish overall. The competition was very tough and the Australian Team had to deal with many set backs including, part of their pre sent ingredients getting distroyed, lost luggage, and last minute rule changes, just to keep them on their toes.
All was over come though and everyone came away with alot of new idea's and many new friends. one of the many highlights of the trip was a visit too the famous Italian Bakery machinery manufacturer POLIN. The Team spent a fantastic day in the POLIN test bakery facility working with local Italian Bakers learning new skills and techniques.
Brett would like to thank all the Australian Team sponsors as well as his own local sponsors and supporters - All about bakery Equipment, Australian Bakels, EOI Peerless, Laucke Flour Mills, and Leading Edge Magazine.
29/11/2007 - Brett Noys - Ultimate Artisan Pizza Blend
Uncle Bobs owner Brett Noy has developed Ultimate Artisan Pizza Blend, available at all Uncle Bobs stores, Basic Ingredients Home Bread, and Kitchenware Plus, this gives a wide range of purchase options depending on your needs. It comes in 1kg, 2kg, and 5kg packs and is able to be prepare days in advance if required, this allows not only greater time flexibility but also increases the flavour of your own homemade pizza's.
It contains no preservatives or chemicals, and feed back so far from customers has been great and has brought comments like "We haven't had pizza like this since we were in Italy"
Grab some today and experience the real taste of Italian Pizza in your own kitchen.
07/11/2007 - Bakefest 2007
It was off to the Gold Coast this week to the NBIA Bakefest 2007 competition. Uncle Bobs owner Brett Noy took the top award of Bakefest Grand Champion, and was presented with his trophy by Olympic Gold Medalist and former world record holder Duncan Armstrong. Bretts apprentice Tim Dillion once again performed well, nocking off the boss in the sourdough class and placing in a number of other classess. The Bakefest success continues an already great year for the Uncle Bobs Team with every competition allowing them to fine tune their skills and develop a greater understanding for this wonderful art.
31/10/2007 - Sydney Bread Show Apprentice Success
2nd year apprentice Tim Dillon tasted success in Sydney this week with major titles at the Sydney Baking Competition. Tim entered 6 classes and recieved 5 firsts, and 1 second, he also won Champion Wholemeal loaf, Champion Artisan Loaf, and overall Champion Loaf of the Show!
Great effort Tim!, and well deserved, he really put alot of time, planning, and effort into the event.
12/09/2007 - Orange Bread Show Success
A 12 hour drive this week took us to Orange in Western NSW for the annual Orange Bread Show, as usual with NSW shows, it was extremely well run and supported by members of the BIA NSW and local Allied Traders.
Whilst it was a long drive our efforts were rewarded with a number of major awards including, Most Successful Bread Exhibitor, Champion Loaf of the Show, and Champion Artisan Loaf. Our 15 y/o 2nd year apprentice Ryan Cave once again did well taking out the apprentice section, he was further rewarded with his Wholemeal Cob (one of the best i've seen) taking out Champion Wholemeal Loaf of the show.
2nd year apprentice Tim Dillion did well also taking out the open Sourdough section and both apprentices recieved placings in other open sections against more experienced competitors.
Brett Noys entry in the Novelty Bread section a Cornucopia took 1st place and was featured in local TV news coverage.
08/08/2007 - Uncle Bobs Bakery takes major awards at Royal Queensland Baking Show
The Uncle Bobs Team this week took out all major awards at the annual Royal Queensland Baking Show, these included Most Successful Bakery, Champion Meat Pie, Champion Loaf of the Show, Champion Commercial Bread, and Show Gand Champion. Our apprentices did well with all of them recieving awards and 15 y/o 2nd year apprentice Ryan Cave winning Champion Apprentice, defeating more fancied rivals taking out the 3rd and 4th year apprentice section.
07/08/2007 - Brett Noy selected in Australian Team to compete at the European baking Cup Rimini Italy January 2008
27/06/2007 - Uncle Bobs owner Brett Noy wins Australian Artisan Cup
After many months of peparation and practice Brett was fortunate enough to be successful in winning the Australian Artisan Baking Cup. Brett would like to sincerely thank the sponsors organizers and his fellow competitors who did their part in making this event a reality. During the months leading up to the competition Brett was fortunate enough to spend time at many different bakeries and talk with many different dedicated bakers from around the country, all of whom freely gave of their time and knowledge and as a result share in this prestigous award.
"If i see further than others, its because i stand on the shoulders of giants"
"Many thanks to all those who contributed and continue to perpetuate true artisan phylosophy's and values"
Thanks,
Brett
