Robin Ellenberger Email & Phone Number | In 1970 I baked my first loaf of bread - wholemeal of course, as that was the "hipped out" flavour of the 1965-1975 decade. It failed, obviously, as I'd had no experience of bread baking and not seen it done. But the experience grabbed me like a dog with a bone and NO-ONE ever, ever suggested I stop. I have continuously baked since then, for family, friends, markets, classes, and it's been a thrilling ride! When a career change was so obviously necessary my husband, lovely man, built me a commercial kitchen on our property "Sky Ranch" and not only that, he gave up ¼ of his large workshop space to do it! Only with a throw-away comment from a health food store employee that I should bake gluten free breads did my path become clear. 2½ years on it's still a journey of learning. Specialties: Sky Ranch's most favourite item (upwards of 600 batches each month - 5 buns per batch!!) is our yeast free gluten free bunsky buns. A tasty puff ball larger than a tennis ball, the bunsky's texture is more like a cream puff but with a flavour plain enough to jazz up with your salad roll ingredients, or butter and jam, or even fill with hot casserole. Bunskys are available in pre-mix form, like most of our products.

Robin Ellenberger

In 1970 I baked my first loaf of bread - wholemeal of course, as that was the "hipped out" flavour o...
Launceston, Tasmania, Australia

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Robin Ellenberger’s Email skyranch@iinet.net.au

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Robin Ellenberger’s Location Launceston, Tasmania, Australia

Robin Ellenberger’s Current Industry Sky Ranch Bakehouse

Robin Ellenberger’s Prior Industry Various Businesses In Northern Tasmania

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Owner

2009-02-01 00:00:00 - Present

In Administration Roles For Forty Years

1972-01-01 00:00:00 - 2009-01-01 00:00:00

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Robin Ellenberger is a In 1970 I baked my first loaf of bread - wholemeal of course, as that was the "hipped out" flavour of the 1965-1975 decade. It failed, obviously, as I'd had no experience of bread baking and not seen it done. But the experience grabbed me like a dog with a bone and NO-ONE ever, ever suggested I stop. I have continuously baked since then, for family, friends, markets, classes, and it's been a thrilling ride! When a career change was so obviously necessary my husband, lovely man, built me a commercial kitchen on our property "Sky Ranch" and not only that, he gave up ¼ of his large workshop space to do it! Only with a throw-away comment from a health food store employee that I should bake gluten free breads did my path become clear. 2½ years on it's still a journey of learning. Specialties: Sky Ranch's most favourite item (upwards of 600 batches each month - 5 buns per batch!!) is our yeast free gluten free bunsky buns. A tasty puff ball larger than a tennis ball, the bunsky's texture is more like a cream puff but with a flavour plain enough to jazz up with your salad roll ingredients, or butter and jam, or even fill with hot casserole. Bunskys are available in pre-mix form, like most of our products.