Address: | 649 Rathdowne St, Carlton North VIC 3054, Australia |
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Postal code: | 3054 |
Phone: | 0410 446 003 |
Website: | http://www.kyliesslowdough.com.au/ |
Monday: | Closed |
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Tuesday: | Closed |
Wednesday: | 8:30 AM – 6:30 PM |
Thursday: | 8:30 AM – 5:00 PM |
Friday: | 8:30 AM – 5:30 AM |
Saturday: | 8:00 AM – 2:00 PM |
Sunday: | Closed |
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Kylie's Slow Dough is located in City of Yarra of Victoria state. On the street of Rathdowne Street and street number is 649. To communicate or ask something with the place, the Phone number is 0410 446 003.
Kylie's Slow Dough Melbourne; Kylie's Slow Dough, Carlton North; Get Menu, Reviews, Contact, Location, Phone Number, Maps and more for Kylie's Slow Dough Restaurant on Zomato
0410 446 003 Description Kylie's Slow Dough is about lifestyle: bringing quality ingredients to life with wild yeast culture, time and love, is a magical and immensely satisfying process.
0410 446 003 Book online at www.kyliesslowdough.com.au ... This event will take place on 2018-11-11 09:00am at Kylie's Slow Dough 649 Rathdowne Street Carlton North ...
Best Bakeries in Parkville, Melbourne Victoria, Australia - The Village Bakery Brunswick, Sugardough, The French Quarter Patisserie, Baker D. Chirico, Kylie's Slow Dough, Trinity Bakehouse, Swan Street Bakery & Patisserie, Lune Croissanterie,…
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You go to Kylie's Slow Dough for bread and nothing else. The choices are full-flavoured, distinctive and come with a side of good conversation. Accountant-turned-baker Kylie Moppert is a curve ball on the scene. She first started baking bread and selling it at local markets as a young mum.
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Meilleurs Boulangeries-pâtisseries à North Melbourne, Melbourne Victoria, Australie - The French Quarter Patisserie, Queen Victoria Market Cake Shop, Bakers Delight, Ferguson Plarre Bakehouses, 123 Cake, Brick Lane, Q75, Kylie's Slow Dough,…
This fun workshop covers basic theory as well as the tactile pleasure of all the steps of making bread from wild yeast culture. The day is suitable for novices and those who want to experience another artisan's approach to bread-making.