Wonky Loaf to your Door

Image source: Contributed

Just like its sourdough starter, The Wonky Loaf continues to rise. Deb Caruso discovers what’s next on the menu for this little business with a big heart.

The Wonky Loaf started as a passion project for Katie Faulkner whose organic, slow fermented sourdough bread struck a chord with people all over the Coast.

Struggling to keep up with the demand, Katie was offered the opportunity to go into partnership and open a full production bakery and café in January 2021 with loyal customers turned investors, Alana and Anthony.

Over the past two years, this has allowed Katie to expand her team, introduce new lines and focus on her love of baking. Alana and Anthony have since relocated overseas for Anthony’s work with their young children giving Katie the option to buy their share of the business.

“I’m so grateful to them for believing in me and investing in building The Wonky Loaf with help when I needed it most,” Katie said. “It’s a beautiful, positive thing because partnerships can become difficult over time so it’s great that our time together was full of positivity and support. I feel like I’m ready to do it on my own now and I don’t think I would have gotten here without them.

“I know the future is bright.” 

Katie’s love and understanding of sourdough is at the heart of The Wonky Loaf which uses the slow fermentation process in everything they produce from bread to pastries and pies – even perfecting a 100% sourdough croissant!

“Our commitment to not use baker’s yeast or mass-produced products in baking results in a more digestible and delicious product,” she said. “The wheat fermentation breaks down gluten making it kinder on tummies – and much yummier.”

Add in a commitment to support local suppliers such as Good Harvest Organics, Echidna Creek Eggs, Montville Chai and so many more and the end result is a commitment to do good for the community, the customer and the planet. 

These days, Katie is less caked in flour and more buried in bookwork or working on the next phase of the business. 

“It’s an evolution from my kitchen bench to now running my own business,” she said. “It’s been hard work and this is just another step in the journey. 

To share the load, Katie has brought on Ash Thompson who brings hospitality experience from management roles at Kondalilla Eco Resort and Mapleton Pub. 

“He brings expertise and a good energy and in the short time he’s been here, he’s really brought a new wealth of knowledge and the staff are really stepping up into new systems and procedures.

“One of the things he’s been working on is catering packages which include pastries, sweets and sandwiches; along with our signature savoury dishes.” 

You can create your own Wonky adventure for any occasion, big or small.

Sweet tooths can rejoice with a large range of sweet treats to choose from including such as Caramel Macadamia Tart, Basque Cheesecake, Persian Love Cake and Croissants. 

Savoury treats include quiches, savoury Danish and croissants; fresh sandwiches and toasties; and hot box goodies of sausage rolls and gourmet pies.

You can choose packages such as the Wonky High Tea Box with half sandwich, pastry, house salad or fruit salad; a Sweet or Savoury Pastry platter; Wonky Mezze Platter with house made dips dhukka, olives and signature sourdough; Tradie Box with pie, sausage roll and toasted sandwich; or Teachers Pet Platter with a premium tart, almond croissant and seasonal fruit salad. 

Pair any order with a seasonal fruit platter or salad bowl. Go for the full The Wonky Loaf experience and hire staff to deliver your event.

Delivery options are available with free delivery for orders over $150 and within a 10km radius of The Wonky Loaf Café. 

To view the full menu, delivery options and terms and conditions email [email protected]

Grab your wonky fix at The Wonky Loaf Café in Kuluin; at various markets and through Silo Wholefoods, Yandina; Flying West Roasters, Doonan; or add it to your Good Harvest Organic Farm box.

About the Author /

[email protected]

Deb has 25+ years' experience providing strategic communications and brand reputation advice to clients in the government, business and not-for-profit clients. She is passionate about Noosa and is an active member of her community, providing PR to Slow Food Noosa and other clients. Her passion lies in working with small businesses to help them succeed. She is planning to release the Tastes of Noosa cookbook with Matt Golinski in 2019.

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