“Agapē” is an old Greek word for a love that isn’t conditional on anything — the kind that shows up anyway.
That’s the spirit behind this bakehouse. Every sourdough loaf takes three days: the levain is fed a day ahead so it’s ready to work, the dough is then mixed and strengthened by hand with a few gentle coil folds, shaped, rested, and left to slow-ferment overnight in the fridge. Only then does it go in the oven. Nothing is rushed, because the things worth sharing rarely are.
Baking runs in the family — my grandfather started it, my father carried it on, and my brothers are bakers too. My own love for it, though, I owe to Hamlet Café and the wonderful senior chefs there, who first put the craft in my hands and made me fall for it. Agape Bakehouse is where that love has come to stay, here in Hobart.