Battling ‘big bread’ with the help of a century-old Scotch wood-fired oven

Third-generation baker Corey Fechner is passionate about long-ferment sourdough, his grandfather’s tried and tested recipes, and their 100-year-old Scotch wood-fired oven.

It’s the beating heart of their bakery, nestled in South Australia’s Barossa wine region, and hasn’t missed a day of work…