Gumnut Baking

07/09/2026

Saturday’s class was such a good one.
A room full of first-timers, flour absolutely everywhere, and everyone walking out with dough to take home, ready to shape and bake the next day. That part always makes me smile, the class doesn’t really end when they leave, it finishes in their own kitchen.
Thank you to everyone who came along, and to the team at Sirens Bayside for having us again, it’s such a lovely space to teach in.
A special thank you to Jen Ammer | Life & Leadership Coach too for taking these videos of me, I’m usually the one behind the camera so this is a rare treat! 🌾

Stay tuned for the October dates 🫶🏻

07/09/2026

Come to the Cotters market this Sunday for all your sourdough needs.
Same spot 8am -1pm 🌾

Also a quick note for the next few weeks 🌾
I’ll be taking a short break from markets and orders, with my last market this weekend. Orders will start back up the week of October 7th, and I’ll be back at markets on Sunday, October 11th.

05/09/2026

When you make sourdough loaf with new kind of flour and it turns out to be one the best ever(and I mean it)🤩
This loaf is made with Kialla Pure’s Organic Artisan Flour. A strong flour, milled from hard Queensland wheat, grown by organic farmers across the Darling Downs.
The colour is a soft golden tint, just slightly darker than plain white. The crust is thin and gentle. The taste is clean and lightly nutty, with a gentle wheat sweetness that comes through more than I expected from a white flour.
A new classic country loaf 🌾

31/08/2026

She arrived and she’s beautiful 🤍
Kialla Pure Organics organic white spelt — ancient grain, Australian certified organic, milled right here in Queensland. 12.5kg of something I’ve been wanting to work with for a while now.
The bannetons are ready. The starter is fed. Now we wait for the right moment. 🌾

30/08/2026

Today’s market was one for the books.
Huge thank you to all beautiful customers who came by today and got something - sold out almost completely, came home with one baguette for myself, which feels like the biggest win of all 😂
Beautiful morning, right up until the wind decided to test us all. Genuinely the strongest gusts I’ve seen in two years of doing markets, my tent nearly took off Mary Poppins style, and my table went down more times than I’m willing to admit.
Thank you so much to everyone who stopped what they were doing to help me pick things up. Other stallholders came over to help tie down the tent. Market management brought extra weights when things got serious. Jen Ammer | Life & Leadership Coach you’re legend!🫶🏻
So today wasn’t really about the wind. It was a reminder of how good this little community is Cotters Market
Thanks again to everyone who lent a hand, you made a wild morning a truly lovely one.🌾

29/08/2026

It’s almost Sunday and I’m looking forward to see you in the morning ☀️🌾
Organic sourdough, active starter, sourdough making tools, eco-kitchen supplies and more… you’ll find me in my usual spot from 8am to 1pm 🫶🏻
See you at Cotters Market

27/08/2026

A lot of people ask me why I only bake with organic flour. Short version: non-organic wheat here can be sprayed right up until harvest, and that residue doesn’t just disappear before it hits your loaf. Swipe through if you want the full story.
But this post is really about why I chose organic, not just what I avoided.
Ethically, it means supporting small growers who actually care for their soil and their crop, not big mills chasing volume. Health-wise, it’s one less thing in my family’s bread, and in yours, that never needed to be there in the first place. And honestly, as a baker, organic flour just performs better. It ferments cleaner, it smells different, alive almost, and my starter’s always been happiest on it.

It costs more, it’s slower to source, and I’d still choose it every time. That’s the whole reason Gumnut exists. 🌾

23/08/2026

21/08/2026

Dough day🌾
My favourite kind of organised chaos.
There’s a very specific arm workout that comes with tipping ten kilos of dough out of a bowl and pretending you’re in control of it. I am not. She goes where she wants.🫣
Shape, basket, stitch, repeat! 💪🏻
If your kitchen isn’t a little bit floury and chaotic on dough day, are you even doing it right? 😉