Tradition fires up Barossa bakers
Most people head to the Barossa Valley in search of fine wines and German smallgoods, but a hidden gem in a side street is holding firm to some other traditions.
The premises are steeped in baking tradition, which third-generation baker Corey Fechner said began with his grandfather's efforts back in the 1920s.
"The Apex Bakery has been here since 1924. Albert Hoffman started the bakery and my grandfather, at the age of 12, started working here a year after it opened," he said.
"He then bought the business when he was 33 years old and worked here until he was 90.
"He is now 99 years old."
Corey Fechner is proud of the traditions he maintains
The Fechners are proud of their business and have kept their traditions while other bakeries have moved to gas and electric ovens.
"Our wood-fired oven is quite unique," Mr Fechner said.
"We've got an oven that's been here since the start of the bakery and has never gone out, apart from four days.
"We believe this makes us the longest continuously-lit fired wood-fired oven in Australia."
The bakery also uses slow-fermenting doughs, meaning it takes nine hours to make a batch of bread.
Although Corey Fechner has been tempted to switch to gas or electric ovens, he has resisted and stuck with tradition.
Source: ABC News, 13 March 2013
