Boasting an on-site stone mill and a giant woodfired oven, Dust is led by third generation baker, Cesare Salemi and is putting the spotlight squarely on bread.

Launching as part of the new Tramsheds Harold Park food district on 22 September, Dust will offer breakfast, lunch and dinner menus, each driven by the site’s woodfired oven. On offer will be a selection of bread, schiacciata, slow fermented woodfired pizzas, as well as cakes and pastries.

Dust will also have one of Sydney’s first on-site stone mills, nicknamed Heidi and handmade in Austria. Cesare and his team will grind the bakery’s flour themselves and are involved in the sourcing of whole grains from local farms, through to the milling.

“No commercial standard roller mill flour will be used in anything we make,” Cesare said. “We then gently mix, slow ferment and bake the breads. We have sourced a heritage grain that dates back pre-1960s and will make that grain into an authentic wood fired bread which will be our signature bread.

“We are all about quality and ensure we are involved every step of the way – from sourcing raw grains to delivering the finished product. We want to bring the story of baking to our offering so the whole process will happen on site in full view of the public.”

Fellow Tramsheds concepts include Butcher and the Farmer, Belle’s Hot Chicken, Osaka Trading, Fish & Co and Bodega 1904.






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