Bakery at Farina

Interesting ABC article on the underground bakery at Farina SA (Click here) Very worth visiting Farina.
It has memories for me as my father was a Master Baker who single handedly produced daily bread in a wood-fired oven for many years until he hung up his baker's peel and concentrated on pastries and cakes. In those early days he mixed dough in a 'trough' by hand and managed the stoking and temperature of the oven while at the same time loading and unloading it using a wooden peel.
These occaisional bakers at Farina are doing much the same although I think they now have an electric mixer.
Anyone considering their life as being tough should try that for a living!