Learning from the masters
In 1998, Andrew travelled to San Francisco to learn all he could about the art of sourdough. He stayed with Alan Scott, a pioneer of wood-fired oven building. Here Andrew was inspired by the Northern Californian-style of baking naturally fermented sourdough bread, directly on the hearth of a wood-fired oven and he was determined to recreate this in Australia.
His next stop would be Point Reyes in California where he met the maestro of sourdough, Chad Robertson. Chad was baking what Andrew considered to be the best sourdough bread he had ever eaten out of an Alan Scott-designed oven in an outdoor converted laundry.