Bakery serves up Porchetta special

The famous Haberfield Bakery will be running a special “baking” of panini bread for Annual Porchetta Day, the food and wine festival in Gunnedah on Saturday, September 20.

The bread, slightly softer than the usual crusty table panini served on Italian tables, is perfect in combination with the succulent Porchetta (traditionally seasoned roast pork) that will be a feature of Annual Porchetta Day.

Gunnedah’s Italian families and local italophiles have long made the trek to Haberfield to buy special Italian breads, freezing them and using them over months before their next resupply journey.

The Haberfield Bakery has backed Gunnedah’s major food and wine festival for the last five years by having a special baking session of breads – predominantly panini and ciabatta – so that they can be served fresh at the festival.

Haberfield, in Sydney’s inner-west, is known as “the garden suburb”; since the early 20th century the region has been renowned for its tranquil parks, tree-lined streets and classic Federation architecture – with the suburb being entirely heritage-listed.

However people are drawn to Haberfield for more than just the pleasing aesthetics – for 40 years crowds have been flocking to traditional Italian outlets such as the Haberfield Bakery to sample some of the finest bread outside of Italy. This family-run enterprise supplies wholesale throughout Sydney, baking some 20 tonnes of bread a year.

Now one of Sydney’s culinary icons, this unpretentious little bakery was started as a small family business by Antonio and Agatha Cassaniti. The couple moved to Sydney from Sicily more than 40 years ago, and since 1969 the family has been supplying the city with some of the best ciabatta, panini, focaccia, rosetta and filogini around.

Antonio gets his recipes from his brother-in-law back in Italy, who previously had a bakery in Milan. Like the recipes, all the machinery is from Italy as well.

The Haberfield Bakery continues to use flour from the Manildra mill in Gunnedah so, ironically, on Annual Porchetta Day, the flour ends up travelling full circle.