DOJO BREAD - Braidwood

The bakery is open five days a week, Tuesdays to Saturday.  Just follow the laneway and the smell of freshly baked bread and you will find DOJO BREAD. 

DOJO BREAD is located in one of Braidwood’s oldest buildings.  It has been used as a brewery, stables and workers cottage.

The renovation of the premises was done with the historic importance of the building in mind, while also meeting the requirements of a food premises.  It is a pride of the bakery to contribute to the upkeep of the building.

DOJO BREAD is also available for retail sale at BRAIDWOOD NATURAL FOODS (open till 6pm weekdays) and is also featured on the menu at the finest eateries in Braidwood.

THE BREAD

DOJO BREAD is tasty and nutritious natural bread.  DOJO BREAD is made with the highest quality ingredients and careful preparation.  All kinds of bread are made.  Every day there will be a selection of breads to suit different meals and tastes.  The bread will be labelled indicating the ingredients, preparation and texture. 

We make breads like the SOFT WHITE, WHOLEMEAL, CRUSTY WHITE, DARK RYE, WHITE SOUR, FRUIT, PUMPKIN, RATION BREAD, RICE AND CORN BREAD, GRAIN, SPELT and also special breads for special days.  Please enjoy the photos of the bread on this page.

DOJO BREAD is connected and intertwined with the history of bread and civilisation, the local community and visitors to the town, the life and family of the baker and the Braidwood Aikido Dojo.

To appreciate this, it is best if you come and visit.   Allow plenty of time if you want to see a lot.  If you are short of time, just drop in for a look and a grab a loaf of bread to sustain you.

THE BAKER

The baker’s day starts sometime between when the rooster first crows and the magpies begin to sing.  This is the perfect time to start making bread.

The baker will mix the flour, mould the dough, prove the loaves and bake the bread to perfection.  When the flour, temperature, humidity and production schedule change daily, the baker must concentrate to make good bread.

Matthew Hulse is the grandson of a baker and the nephew of a pastry cook.  He has been baking for more than 10 years.  He has worked in different bakeries, making many types of bread.  Matthew enjoys both the challenge of making “the perfect loaf” and also seeing people enjoy the bread with their friends and families.

In addition to baking experience, Matthew is a competent butcher and barista.  He has corporate experience in retail franchising, business management, mediation and consulting. 

In addition to this, he is a student of Aikido and founded the Braidwood Aikido Dojo.  The connection between the bakery and the dojo goes way beyond the “DOJO” name.  The mindset of the martial artist is perfect for making good bread.  The baker also nourishes people and serves the community.

Baking DOJO BREAD enables the baker to serve the community's daily need for nourishing food and teaching AIKIDO offers an environment for lifelong learning and improvement.

CONTACT

Rear Lane, 91 Wallace Street, Braidwood, NSW, 2622

Trading Hours:
Tuesday to Saturday
9am until sold out

Closed
Sunday and Monday

Bus Reg No: BN98206224
ABN: 66 259 822 650
BNRN: 34698
Bakers Certificate: 39266/ATA031127

The Baker: Matthew Hulse
www.dojobread.com.au
braidwoodaikido@internode.on.net
mobile: 0438 648 468