Jay’s motivation to bake sourdough bread arrived in the form of necessity when back in 2008, he opened a suburban cafe in Hobart called Pigeon Hole.


He decided to make his own bread to serve each day on the small menu.  After lots of failed attempts he finally had something that resembled sourdough bread, well, six loaves anyway.


In 2011, Pigeon Whole Bakers was then born in a small bakery in Moonah, Tasmania which continued to gain a bread cult following.  Then on the first day of Spring 2014, moved the business into his very own purpose built sourdough bakery in the Old Mercury Building in the Hobart CBD.


Jay is always looking for flavour, nutrition and a way to use interesting grains in his loaves, whilst maintaining  a strong connection to the land the bread is from.


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THE TEACHERS

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CLASSES TAUGHT AT

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Secrets of Sourdough


JAY PATEY