Sprout Artisan Bakery

Sprout Artisan Bakery in New Farm is going to make you S-W-O-O-N. Get your lips around any of these tasty numbers: twice baked apple crumble croissant, a raspberry crumble brioche, baklava scroll or a lemon meringue pie, a croissant toastie, a sweet sugary, cardamom custard scroll, a savoury breakfast danish (try roasted fennel, orange, parmesan custard, roasted walnuts and fine herbs). Run by partners Rebecca Foley and European trained baker Lutz Richter, the bakery has got itself quite the reputation. Lutz has been baking since he trained as a 14 year old apprentice in Germany before working in Bono and the Edge’s Clarence Hotel in Ireland and later working at the 2000 Australian Olympics where high production volume was the name of the game. His creative flair about flavour combinations and also innovative ways ensures Sprout is always impressing customers with new and innovative items. The pair work sustainably and have a closed loop system of food waste courtesy of the Loop farm, which takes their scraps and Sprout later buys their produce. #sustainabilitygoals  

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