The Milawa Kitchen is located at the Milawa Cheese Factory Complex in North East Victoria. Open 7 days a week, we are a bakery, cafe & eatery utilising only the freshest and most local produce that we can.
For those of you who don't know, a man by the name of David Brown gave me the start and a crack at making a few loaves of bread in a small oven in the back kitchen at the Milawa Cheese Company in Milawa roughly 20 years ago! At his core, Adam is curious.
Our new flour mills come from France from a small artisan mill operation and now homed at the Cheese factory site, home to Milawa Bread and The Milawa Kitchen.
History of Milawa & Co.
Milawa & Co started its concept in 1999 as a bakery and restaurant based at the Milawa Cheese factory site in Milawa. It has since grown into one of the most successful family-owned artisan bakeries in regional Victoria producing handcrafted slow-fermented breads.
The Milawa Kitchen is our showroom eatery with in house prepared food, Milawa Bread, pastries and now Milawa Mill our stand-alone boutique stone-milled flour milling operations supplying our bakery and retail area with nutritionally dense flour and grains. Our vision as a brand is to keep traditional skills alive in regional areas through our three core businesses Milawa Bread, Milawa Mill & The Milawa Kitchen.
Our mission - to inspire communities by being curious about where our food is grown and how, and by connecting people to their food. We know that a Kitchen is a critical link between growers and consumers, and we feel a responsibility to protect the future of food. To that end, we’re committed to supporting growers who are farming sustainably, to creating transparency around what’s in your food and where it came from, and to creating more accessibility to healthy, real food for more people. We want to make an impact and leave people better than we found them.
Milawa and Co-owners Adam & Florence are passionately curious about all things food and how they can ensure a sustainable & healthy life for their family. Florence was born in the Flemish country at the border between France and Belgium. One of her grandmothers was a bean & sugar beet grower as well as a dairy farmer. They also had a butcher and a baker in the family. At 7years old they left for the south-west of France, 1 hour north of Bordeaux. Their life was made of the beach, bicycles and markets.
The region of Medoc is well known for its wines so she naturally went into wine making and moved to Bordeaux to study marketing. She came to Australia in 2008 and did a vintage at Brown Brothers and this is where she met Adam who was the head chef at the Epicurean Centre at the time (AND he had a very nice 1975 Kingswood wagon). She absolutely loved the country hospitality but they decided to explore New Zealand and came back to Wangaratta 1 year later.
They knew then that they wanted to build their life here and decided that buying back Adams business was the natural thing to do. ‘The past 6 years have been full of ups and downs but the company makes our life so rich with beautiful people and projects.
There are 6 core values that make up our brand:
- Be CURIOUS every day
- Create meaningful CONNECTIONS
- The 3 C’s - Create solutions where the CUSTOMER wins, the COMMUNITY wins and the COMPANY wins
- Cultivate AUTHENTIC food and cultural relationships
- Be SUSTAINABLE – make decisions that last longer than you will
- Make an impact – leave people better than when you found them