Thistle and Whey

I’ve been passionate about living sustainably for quite a few years and I have always loved baking, and with Thistle and Whey I have combined the two. I bake cakes and other sweet treats with the best local and seasonal produce I can find. I use Paris Creek butter, flour from Small World Bakery and Laucke Flour Mill, yoghurt and cream from the Fleurieu Dairy Company and fresh produce from hills growers. I bake with lots of fruit and not very much sugar because I want you to be able to taste the seasons. Some examples of what you might find at my stall are: Rye and burnt caramel brownies, bay and cinnamon custard tarts, frangipane tarts, seasonal fruit galettes, loaf and layer cakes and giant meringues