At the recent Breads of the Creative Cities Meeting in Daylesford, the talented baker Allison, founder of Two Fold Bakehouse, was honored with a special certificate recognizing her dedication to sustainable and locally rooted breadmaking. Organized as part of the Breads of the Creative Cities initiative, this event—led by the UNESCO Creative City of Gastronomy of Bendigo—celebrated the artistry and cultural significance of traditional breadmaking.
Allison has pioneered an exceptional approach by replacing all foreign ingredients with locally sourced or First Nation alternatives. Her bread is made with grains from regenerative agriculture, and all milling is done using traditional stone-ground methods. This commitment to sustainability and authenticity not only enhances the quality of her products but also ensures a fully traceable and controlled value chain.
The meeting highlighted how creativity in breadmaking flourishes through the fusion of diverse cultures, ingredients, and techniques. Allison’s use of First Nation ingredients and time-honored methods exemplifies this spirit, making her work a true representation of the Breads of the Creative Cities ethos.
