Geoff Dance, co-founder and Director of Burleigh Baker, is an agricultural economist who traded the corporate boardrooms of New York for a return to Australia, so he could revive the lost art of artisan bread.
After building one of Australia's largest privately owned grain trading companies, Geoff embarked on a different kind of journey: following his passion for artisan bread and the long-standing baking techniques found in Paris, rural France, and Italy.
Established in 2014, Burleigh Baker was born from the philosophy of slow baking, naturally and without compromise.
In a market flooded with $1 supermarket loaves, Burleigh Baker uses organic and sustainable flour, sea salt, and a 25-year-old starter culture. They introduced long lacto-fermentation techniques to create bread that's as nourishing as it is delicious.
It hasn't been without challenges: Queensland's hot, humid climate and a vanished artisan baking culture meant building state-of-the-art fermentation rooms and training every staff member from scratch. But their commitment has paid off, and today Burleigh Baker employs over 50 staff, have expanded into pastries, pasta, and cake flour, and have grown over 30% annually.
Read on to learn about Burleigh Baker’s journey and how Ordermentum has helped support their remarkable growth.