PIZZA LOVERS MAD ABOUT NEW ITEM ON MENU
PIZZA lovers on the Cassowary Coast have gone “mad” for a fast-growing baker’s latest offering, rarely available in Far North Queensland.
Mission Beach’s The Mad Baker grew from the kitchen of Marc Dressler about three years ago to a joint venture with his long-term friend Beau Mangano, now wholesaling slow-fermented sourdough bread to multiple restaurants and retailers across North Queensland.
And just one week ago, the bakers used the popularity of their sourdough to begin selling pizzas, which proved so in demand, they “could hardly keep up with the phones”.
“Our sourdough is going back to the way bread was historically, before the introduction of commercial yeast which really takes aways from the taste but also the health benefits,” Mr Dressler said.
“The fermentation breaks down the gluten, it’s better on the gut, it’s easier to digest.
“We’ve replicated what we do with the bread, with the pizza. There’s not that many pizzerias that are pure sourdough.”
The former teacher with his business partner employ eight locals at their growing business, which Mr Dressler said was about “keeping it simple and doing it right”.