Millett Road Maker is a sourdough micro-bakery producing a range of delicious breads and crumpets daily from a four-hectare property in the Macedon Ranges. When he started his baking business in his home kitchen in 2016, owner and baker Simon Matthee wanted his output to be as sustainable and locally focused as possible. This has meant working with locally sourced biodynamic and organic ingredients, as well as a large solar array, which powers all the baking and the electric delivery van. Simon believes that good relations with producers are vital in ensuring his baked goods are the best they can possibly be. “We’ve spent years getting to know the producers that make the stone-ground flours and grains we use,” he says. “We know them, but more importantly, we like them. They are all good people, and the love and care they bring to their craft shines through in the produce they make.” Millett Road Maker no longer operates from the family kitchen – a purpose-built bakery on the property has enabled Simon to expand production, though he still bakes in small batches and sells his range through small retailers and farmers markets across the Macedon Ranges and in Melbourne.
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