Bakery

Dough nuts.

Jennifer Ingall and Brent Hersee own Hominy Bakery and they specialise in Sourdough bread which all starts with a mother of a recipe.

The ‘starter’ is called ‘mother dough’ and it’s flour and water which is allowed to ferment.

To learn how to make proper sourdough, Brent went to Paris and learnt the trade from bakers at a 200 year-old bakery. Brent makes the sourdough in the traditional way, maintaining a craft that's been handed down generation after generation.

To get to the Blue Mountains, Jestar flies to Sydney from 14 cities across Australia. From there, it's about a two hour drive to escape the hustle and bustle and just . . .  relax.