Rachel Scott Bread
Rachel Scott is so dedicated to baking excellent quality breads that she stays up all night three times a week to get them just right. To date, her inspiration has come from French and Italian bread-making traditions, but recent time spent with artisan bakers in France where regional cuisine is so important has reinforced her desire to create breads “which speak of New Zealand, evocative of both land and sea”. The first, paraoa moana, will include the unique savoury flavour of native seaweed, karengo.
Largely self-taught and uncompromising in her quest for perfection, Rachel aims for an elegant simplicity with her breads. She trials her recipes again and again until satisfied. Each of her ‘menu’ of breads is very individual, with its own starter and fermentation process. She uses top-quality ingredients and allows their slow natural fermentation at cool temperatures to maximise their depth of flavour. And she always hand-moulds the dough because the hydraulic dividers commonly used by commercial bakers would make the bread tough.
Although Rachel has achieved recognition as a breakmaker, she also makes superb chocolate truffle. These are further evidence of her philosophy of using quality ingredients and enhancing, while not clouding, their flavours.
Rachel Scott Bread
48 Ashworths Rd, SH 1, Amberley
Ph: 03-314 8020
Email: rachelscott@snap.net.nz
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