Back in 1997 the great Aussie Chef Phillip Searle was on a mission to bring the purest form of artisan bread making to Sydney. Stumbling upon a small Parisian bakery by the name of “Poilane”, he found the inspiration and know-how he needed to bring his dream to life. It was here in the back streets of Paris that Philip decided to bring organic sourdough culture to Sydney.
Instilled with this ancient knowledge and burning passion of the old French baking traditions Phillip set-up Infinity Bakery right where it is today. As the sourdough process involves taking a small part of the dough from each batch and using it in the next day’s process, each loaf of Infinity sourdough includes a small part of the initial ‘mother’ dough. It’s this French legacy that gives Infinity sourdough its trademark taste to this day.
Sharing Phillip’s vision and dedication, Infinity was passed on to Will and Sophie Petersen, two bright Australians with the youthful energy needed to drive the business forward. Together with Mounir, Infinity’s original head baker, and a dedicated team of enthusiasts, Infinity is continuing to provide its customers with the highest quality sourdough.
And yes, Phillip Searle still regularly drops in for a chat and a tea and will remain Infinity’s patron and godfather for the years to come.
Read the full SMH article “A slice of life” about Philip Searle and the beginnings of Infinity Bakery in Darlinghurst.