The Artisanal Bakehouse

Using IREKS Wheat Sour, RUCKDESCHEL'S RMS, and Spelt Sour, this session combines live demonstrations, aroma comparisons, and tastings to showcase their impact on dough behaviour and bread quality. Learn the science behind sourdough, fermentation, drying methods, and improver systems in practical, bakery-friendly terms.

Join Chef Paul Kennedy and Andrea from Bravo as they explore the growing demand for portable chocolate snacks and innovative enrobing applications. Featuring the Bravo K24, this demonstration showcases efficient, consistent production techniques that deliver quality results at scale. Ideal for chocolatiers seeking inspiration in modern snack and chocolate manufacturing.

Join World Pastry Champion Chef Wei Loon Tan as he showcases the versatility of Capfruit Raspberry and Blueberry Purées in an elegant dessert creation. Discover how premium berry ingredients deliver vibrant colour, refined flavour, and consistency while elevating modern patisserie. Ideal for pastry chefs, bakers, chocolatiers, and dessert professionals.

From engineering to artisan baking, Miek Paulus shares the story behind building Ket Baker, exploring how science, motherhood, grit and a deep respect for sourdough have shaped her approach to craftsmanship, fermentation and creating real food. Discover the thinking, challenges and passion behind one of Australia’s most distinctive sourdough bakeries.

Roz Kaldor-Aroni, General Manager of the Ice Cream Division at Pure Foods Tasmania who is also an internationally trained artisanal gelato maker and founder of Elato Ice Cream, will take you on a journey across Tasmania where you will smell and/or taste 14 different innovative flavours and 6 gelatos at the cutting edge of food innovation in Tasmania. Some of the products will be available to explore further at the Tasmanian stand at Fine Foods. Ideal for gelato chefs and dessert professionals plus anyone in the food industry seeking flavour inspiration.