Sour dough hits the sweet spot
THE Rottnest Island Bakery has introduced its own sour dough as part of changes to the shop that former Cottesloe restaurateur Kim Gamble took over last year.
Mr Gamble manages the bakery for owner Greg Brindle and spent six months rebranding and transforming it in to “the traditional bakery it used to be”.
The former owner of Cottesloe’s Blue Duck and Barchetta has vivid memories of the bakery’s early days.
“I worked here as a child; Frank Thorson was the baker in the ’70s and ’80s,” Mr Gamble said.
“I tried to buy the (Rottnest Island) bakery last year as part of a group but that fell over.
“Then Greg brought it and knew I was keen to be involved.”
The Mosman Park ratepayer, who lives on the island, travelled to Italy and France compiling ideas on recreating the original bakery feeling on Rottnest Island.
Awnings, a rustic interior and scratch dough are just some of the concepts Mr Gamble has introduced, along with French pastry chefs and a baker from Singapore.
He said it was important for the bakery to be part of the island culture. “There’s nothing better than talking to a tourist and helping them,” Mr Gamble said.
Last month, the State Government released the Rottnest Island Management Plan 2014-2019 that includes a 20-year Master Plan.
The Government received 177 submissions during the twomonth public comment period with most raising concerns about too much private enterprise on the island and attracting too many international visitors, which make up about 12 per cent of users, over locals.
One aim of the plan is to implement strategies that will attract more visitors during off peak periods when numbers can drop by up to half.
Rottnest Island Bakery manager Kim Gamble is seeking to restore the ‘traditional bakery feeling’ to the iconic shop.