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Baked in the Barossa

Season 2

When you’ve been farming in the same pocket of South Australia’s Barossa region for 7 generations, marrying into that kind of legacy is immense. The family specialty is wine with the oldest remaining vineyard dating back to 1875. But something else is cooking on this impressive estate - sourdough bread - and just like the wine, it’s organic and biodynamic. Amie Kalleske has turned a hobby into a thriving business, offering diversification to the regular income streams on the property. The woman pairing the bread with the wine joins us to discuss:

  • Aime’s favourite place on the family estate.

  • Her husband’s family has been farming there since 1853 and the history of the farm.

  • Aime’s transition to country life she says, ‘For me, I always thought it was the city or the country – I didn’t realise there was anything in between.’

  • The skills she quickly learnt and fell in love with, once making the move to the farm.

  • The Kalleske Farm does it all including, livestock, cropping, grapes and of course bread!

  • The beginning of Amie’s micro-bakery and how this hobby turned into a business.

  • A day in the life of Amie the baker.

  • The huge demand of from the community for her bread and, how she manages to balance life and work.

  • Feeding her family with the food she grows is paramount for Amie and she shares how she has created balance between work and business.

  • Certified organic and the aspiration to become 100% home grown.

  • The garden to plate cooking and Amie’s approach to feeding her family.

  • A small history of the winery and the Kalleske Wines.

  • What Amie loves most about life on the land.

  • The most unexpected thing to happen since choosing this path

  • The biggest common misconception about her work.

  • The ultimate dream for the future of this historic farm.

We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.



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