Local Bakeries
The Red Hill Baker
Premium artisan bakery on Victoria’s Mornington Peninsula known for their uncompromising sourdough and fermentation-led craft.
Read more
baking better together
When Precision
Defines Every Decision
At The Red Hill Baker, exacting standards are non-negotiable. Every loaf, every baguette and every batch of dough reflects a commitment to traditional methods and precise fermentation. Founder Ray Johns, alongside his family, has built their reputation for exceptional bread by being uncompromising. Mauri provides the flour performance and technical partnership to make that possible.
Technical
Getting technical
How have Mauri’s flour and ingredient solutions helped your bakery maintain artisan quality and consistency?
Getting the feedback on the new season’s flour from Mauri is vital. You need to know these things so you can adjust hydration and mixing times. That technical information helps maintain the standard people expect. The flour takes hydration well, which gives you the bubbles you want. It’s very usable flour, running at about 11.8 protein, which is perfect for what we want.
Craft
Strengthening craft proactively
How has Mauri’s technical and customer support team helped your business?
Scott from the Mauri technical team is terrific. There’s never been a problem because the technical support is proactive. With their experience and ours combined, we’ve overcome challenges and developed new products. We’ve got a few products that are seriously good, and they helped along the way.
A partnership of excellence
For The Red Hill Baker, consistency starts long before the dough is mixed. Understanding seasonal flour variation and having access to technical expertise allows the team to adjust their process and maintain the quality their customers expect. With Mauri’s support, they continue to refine their craft and develop new products while staying true to traditional baking methods.
Supporting
Supporting signature products
How do Mauri’s products help you stay competitive and meet changing consumer demands?
Our business has grown at the same time as our supply with Mauri, so our customers are happy. Our wholesale business has also grown significantly since COVID. We’ve developed our products with Mauri’s products. Our baguette is as good as you can buy anywhere because of the fermentation and Mauri’s flour. We also make a loaf called the Cafone, a sourdough using our own yeast and Mauri’s flour. It’s amazing.”
gallery
Click an image to expand and browse the gallery.
our products
The Red Hill Baker Favourites
Ray and his team rely on Mauri’s Maximus Flour for almost everything.
“Maximus is a very solid flour. We can make all our doughs out of it without any problem. We also use the Mega Grain Mix in our grain bread. It has 11 different grains and is seriously good, and you don’t have to soak it.”
Baking Essentials
Maximus Strong Bakers Flour
A high to medium protein content that delivers consistent and stable dough properties across a range of applications.
Health & Specialty
Mega Grain Mix
A no-soak mix containing linseed, kibbled soy, malted wheat flakes, rolled oats, barley, triticale, maize, buckwheat and sunflower kernels.
Become a Customer
Whether you’re choosing the right flour, improving consistency or troubleshooting a process, our team is here to help with practical advice and support.
back
Baked by Keiran
Keiran’s bustling Dulwich Hill bakery works night and day to produce and deliver top-tier bread and pastries to his bakeries across Sydney. Mauri helps Baked by Keiran deliver the craft and consistency customers expect.
Read more
next
Pinjarra Bakery
Famous across Western Australia for its pies, Pinjarra Bakery knows its humble Aussie pie is met with the highest of expectations. See how Mauri helps them balance serious volume with quality across Western Australia.
Read more