Signature Fig Leaf
Wood fired fresh in Apollonia every morning, our Signature Fig Leaf is made up of a mix of sustainable and organic, unbleached stoneground white and heritage flour from our partners at Wholegrain Milling Co in Gunnedah and baked with a fig leaf on top.
When Kimmy, the creator and owner of Cherry Moon, was living in the Blue Mountains she had a beautiful fig tree in her backyard. One day, she knew she would do something special with these beautiful leaves. She was baking in as many wood fired ovens she could get her hands on, zipping around the mountains on her motorbike with 25kg bags of flour loaded on the back. She was preparing and honing her craft, dreaming of one day opening a store front. Kimmy popped home to grab something for her bread and heard a calling from the sun, shining through onto the leaves of the fig tree in her backyard. She knew then that she had to try baking a fig leaf onto her bread. The next morning’s bake, when she opened the oven door, the aroma was sweet and floral. She knew she was onto something! She dreamed of recreating this fig leaf sourdough daily in her shop so people could be reminded of their connection to nature through food … and now she does! Due to the nature of this special product, stock is limited. Every year, we handpick fig leaves from our friends at Reiby Farm on the Hawkesbury and bank enough to get us through the winter.
Wood fired fresh in Apollonia every morning, our Signature Fig Leaf is made up of a mix of sustainable and organic, unbleached stoneground white and heritage flour from our partners at Wholegrain Milling Co in Gunnedah and baked with a fig leaf on top.
When Kimmy, the creator and owner of Cherry Moon, was living in the Blue Mountains she had a beautiful fig tree in her backyard. One day, she knew she would do something special with these beautiful leaves. She was baking in as many wood fired ovens she could get her hands on, zipping around the mountains on her motorbike with 25kg bags of flour loaded on the back. She was preparing and honing her craft, dreaming of one day opening a store front. Kimmy popped home to grab something for her bread and heard a calling from the sun, shining through onto the leaves of the fig tree in her backyard. She knew then that she had to try baking a fig leaf onto her bread. The next morning’s bake, when she opened the oven door, the aroma was sweet and floral. She knew she was onto something! She dreamed of recreating this fig leaf sourdough daily in her shop so people could be reminded of their connection to nature through food … and now she does! Due to the nature of this special product, stock is limited. Every year, we handpick fig leaves from our friends at Reiby Farm on the Hawkesbury and bank enough to get us through the winter.
Wood fired fresh in Apollonia every morning, our Signature Fig Leaf is made up of a mix of sustainable and organic, unbleached stoneground white and heritage flour from our partners at Wholegrain Milling Co in Gunnedah and baked with a fig leaf on top.
When Kimmy, the creator and owner of Cherry Moon, was living in the Blue Mountains she had a beautiful fig tree in her backyard. One day, she knew she would do something special with these beautiful leaves. She was baking in as many wood fired ovens she could get her hands on, zipping around the mountains on her motorbike with 25kg bags of flour loaded on the back. She was preparing and honing her craft, dreaming of one day opening a store front. Kimmy popped home to grab something for her bread and heard a calling from the sun, shining through onto the leaves of the fig tree in her backyard. She knew then that she had to try baking a fig leaf onto her bread. The next morning’s bake, when she opened the oven door, the aroma was sweet and floral. She knew she was onto something! She dreamed of recreating this fig leaf sourdough daily in her shop so people could be reminded of their connection to nature through food … and now she does! Due to the nature of this special product, stock is limited. Every year, we handpick fig leaves from our friends at Reiby Farm on the Hawkesbury and bank enough to get us through the winter.
