There’s nothing quite as comforting as the smell of freshly baked bread, and this is the first thing your senses are met with when stepping into the brand new Danny’s Bread in Teneriffe.
The European-style sourdough is made with a San Francisco technique that produces a crispy crust, soft interior and that wonderful slightly tangy taste you only get with good sourdough.
All ingredients are locally sourced, with flour from Gunnedah and salt from the Murray River basin.
You can also pick up a rye beer bread, which uses local Green Beacon Brewing craft beers, or as a daily special you may be able to hunt out an olive focaccia which again uses regional produce.
Future bread offerings will include an array of ancient grains you don’t normally find around town, such as pepperwheat and teff.
While Danny’s Bread currently focuses on serving up fresh loaves, there are plans for Danny to also make the most of his pastry chef skills in the near future.
Currently on offer are freshly baked chocolate brownies as well as individual brioches.
We tried out the brioche which was delicately soft and buttery. It is made with Pepe Saya cultured butter which is fermented and then left to ripen over three weeks, giving it an intricate slightly sour flavour that perfectly complements the sweetness of the brioche.
For local lunchers, there are freshly made quiche lorraines available, with plans to expand to freshly made pizzas. Fresh is best according to Danny, and once these items are gone, they’re gone.
The bakery itself is as rustic as its sourdough, with a small, provincial French-style marble-topped counter in the middle of the shop.
The airy wooden shelves stock an array of condiments, as well as Danny’s organic maple granola full of almonds, pecans and seeds. The granola is sold in a jar, with a special refill price available for anyone who brings their jar back into the shop.