If you ask Lutz Richter and Rebecca Foley for the secret to Sprout Artisan Bakery’s success, they’ll chalk it up to three things – an undeniable passion for the craft, a core ethos that hinges on quality and consistency, and plenty of hard work. Many of Sprout’s fans would attribute it to the bakery’s mouth-watering array of treats, but even the most delicious bread can’t rise without a bit of kneading. Since its establishment 2014, Sprout has grown from small-scale upstart operating out of Food Connect’s Salisbury HQ to an in-demand wholesaler boasting a lengthy list of top-notch cafes on its distribution roster (not to mention plenty more vying for the chance to stock its range of pastries and breads). For most of Sprout’s existence, fans could only source the bakery’s artisanal goods from these eateries or directly from Sprout’s popular stall at the Rocklea markets, meaning many folks had to travel across town for a taste (you’d never hear them complaining, though). Lutz and Rebecca have been careful not to overextend their business, electing instead to gradually cultivate a great team of tip-top bakers – only expanding output if they could guarantee that quality wouldn’t be compromised. Sprout Artisan Bakery opened a pop-up retail location on James Street last week, and when we say it’s a big deal we really mean it. Sprout’s baking team recently moved into a spiffy new commercial kitchen space on Doggett Street and Lutz and Rebecca noticed a lack of dedicated baked-goods dispensaries on The Valley’s stylish promenade. When an opportunity arose to set up a retail location on a six-month lease in the former home of Jamie’s Espresso, the couple decided that the time was ripe to test the waters for something permanent whilst introducing their product range to a larger audience.
Sprout Artisan Bakery’s space is sparsely adorned, but this serves to put the delicious treats, savoury bites and freshly baked loaves front and centre. A bench top is crowded with Sprout’s core range, boasting everything from buttery croissants and creamy egg-custard tarts to seasonal-fruit danishes and crusty loaves of sourdough – all handmade from scratch, lovingly baked and speedily delivered from Sprout’s kitchen down the road. The pop-up will also showcase special goodies on occasion – previous newcomers have included twice-baked cheesecake and raspberry-jam brûlée danishes and pecan-and-chocolate tarts. Those that make a purchase can also snag a cup of batch-brew coffee courtesy of Salt. Coffee Roasters. In addition to being a shop front for the bakery’s products, Lutz and Rebecca also hope it will act as an educational resource for fellow food lovers who are interested in the craft. If you can catch them for a chat, Lutz and Rebecca will happily wax lyrical about Sprout’s intensive 72-hour sourdough-making process (and the secret to making its caramelised crust and chewy interior texture), the bakery’s own closed-loop system, its focus on sustainability and how they foster relationships with local farmers. Even if you’re purely interested in sinking your teeth into as many pastries as possible, it only takes a single bite to know that Sprout Artisan Bakery talks the talk and walks the walk.
Sprout Artisan Bakery’s pop-up will be running for the next six months. For operating hours, head to the Stumble Guide.