A “hidden gem” bakery in Buderim is gaining popularity for its unique approach to bread-making, featuring specialty flavors like a fruit loaf soaked in wine for two months. Keep Rolling Bakery, founded by Sanjay Timalsina, is redefining the local bread scene with its commitment to quality ingredients and innovative fermentation processes.
Sanjay Timalsina, originally from Nepal, realized his passion for bread after moving to Sydney at the age of 19. “From that, I learnt that people love bread here,” he shared. “Coming from Nepal, we don’t even eat bread. So, coming from a place where we eat rice for everything, I was like, ‘Oh, wow, bread is such a big thing here,’ and that drove me into trying more.”
Over the years, Timalsina worked at various bakeries and noticed a trend towards using unhealthy ingredients. “I found bread is not that healthy and that a lot of places are using bleached flour and putting a lot of canola oil or sugar to make it softer,” he explained. His mission became clear: “We are not trying to change the world, but if we can make a little bit better bread and little bit better pastries … we just want people to eat good bread.”
A Dream Realized on the Sunshine Coast
In December last year, Timalsina, along with his partner Tracy Huang from Taiwan, opened Keep Rolling Bakery on Kayleigh Drive, Buderim. The bakery has quickly become a local favorite, thanks to its dedication to traditional techniques and high-quality ingredients.
Timalsina’s sourdough is crafted using only salt, water, and organic stoneground flour, which retains more micronutrients than its machine-milled counterpart. The dough undergoes a 48-hour fermentation process before being baked in a stone-based oven. Specialty loaves are enhanced with unique ingredients, such as porridge in the Khorasan porridge sourdough. “Sourdough is naturally a hard bread and a little bit chewy. So, we put porridge (in it) so that gives the moisture to the bread for a long time, so this bread would last soft for four or five days,” he noted.
Innovative Flavors and Techniques
Another standout offering is the fermented fruit sourdough, which features a star anise and cinnamon spice mix soaked in red wine for up to two months. Keep Rolling Bakery also provides seasonal loaves, including a pumpkin and turmeric variety made with in-house roasted pumpkin, a seeded sourdough with a homemade blend of seeds, and an apple, honey, and walnut loaf.
Beyond bread, the bakery offers a select range of pastries, such as the popular cinnamon scroll, an almond bar inspired by the almond croissant, and an Earl Grey croissant.
The Rise of Artisanal Bread
The rise of Keep Rolling Bakery reflects a broader trend in the food industry towards artisanal and health-conscious products. According to industry experts, the demand for bread made with traditional methods and organic ingredients has surged in recent years. This shift is driven by consumers’ growing awareness of health and sustainability issues.
Timalsina’s approach aligns with this movement, emphasizing quality over quantity and creativity over convention. His techniques draw inspiration from global bread-making traditions, including Japanese methods that focus on texture and flavor without added oils or sugars.
“It’s a way to make it softer, but not by putting oil or sugar in it. It’s a technique from Japanese bread, but we created something a little bit different,” Timalsina explained.
Looking Ahead
As Keep Rolling Bakery continues to thrive, Timalsina and Huang are considering expanding their offerings and exploring new ways to innovate within the bread-making industry. Their story is a testament to the power of passion and perseverance in pursuing one’s dreams.
For those interested in experiencing the unique flavors of Keep Rolling Bakery, a visit to their Buderim location promises a taste of something truly special.
