Heading out for breakfast at a hip local café is a Saturday activity many spend their week eagerly anticipating.
Imagine the disappointment one might feel at being served up some ordinary old sliced white alongside their poached eggs and grilled halloumi.
The trend towards ‘artisan’ bread didn’t happen overnight, and change has been insidious. On the front line observing it all has been Andrew Bertalli, the fourth generation owner of Bertalli’s Alpine breads – a specialty bakery in regional Victoria trading since 1931.