Changes under way for Zest
EXCITING changes are under way for Zest Pastries, with new weekend trading hours and a stronger focus on pastries.
Emma and Stephen Lambert have owned and operated Zest for the past four years and have recently decided to lower the amount of bread made in store.
Mrs Lambert said this was partly due to there only being one baker.
"We've had to make changes with the bread, he used to make an instant block bread... we had to focus on what he could do on his own as the only baker,” she said.
"So he decided to stick to his artisan breads, so the sourdoughs, Turkish breads, ciabattas.”
Mrs Lambert said they had always wanted to focus more on being a pastry shop.
"We always wanted to be a pastry shop with a side of bread, and the bread was taking up so much of his time, that we sort of wanted to do something a bit more manageable,” she said.
The pastries, which are made using produce sourced from the Granite Belt when available, are a popular attraction for Zest.
"We get a lot of tourists in, say from France, or people who have toured a lot and they compare our food to the European countries, which something to be really proud of,” Mrs Lambert said.
New gluten and dairy free, as well as healthier options have also been introduced at Zest, which Mrs Lambert said was so they could cater for more people.
In other changes, Zest is also set to open on Sundays, from 9am-1pm.
This will begin on Sunday, March 5.
Mrs Lambert said they decided to extend to Sunday trading to meet the demand present in town.
"(We're opening) mainly for the tourists that are around town... just come in and relax in the air conditioning and have a coffee, read the paper,” she said.
"At the moment it's going to mainly be (pastries), and we also have the breakfast menu,” Mrs Lambert said.
"There's not an awful lot of businesses open on a Sunday either and you do get a lot of people complain that there's not enough open in the streets.”
Zest is also continuing its popular baking classes, on both bread and pastry making.
"He (Stephen) focuses on the traditional bread baking, so he teaches you all about the mother dough, the starter and how to look after it, how to mould the bread and all the steps you need to get your own sour dough happening at home,” Mrs Lambert said.
"He does all the different kinds of pastries in the pastry class, and you get to take your food home and he gives you lunch because it runs for about five hours.”
Mrs Lambert said they had only received positive feedback about the classes.
Classes are $159 per person, or $500 for a group of four people and are held based on demand.
The next bread class will be held on Sunday, March 5.
For more information about Zest or baking classes, visit the Zest Pastries Facebook page, in store on Maryland St, or call 46814320.