Organic pies so great, they’re wooing workers
THE Plantation Organic Bakery now uses 100% organic beef in their pies and owner David Lorenzo said it was already a hit with customers.
While it was $5 more expensive a kilo to buy, or 20c a pie for customers, Mr Lorenzo said the benefits were worth the extra dollars.
"Eating it for the first time you probably wouldn't notice it, but if you ate a normal pie and an organic one at the same time, you would definitely notice the difference," he said.
"The flavour is better, there are no chemicals or growth hormones and there is no repeating on you."
Mr Lorenzo said roadworkers were among his daily customers.
"The roadworkers come in and say 'this is the first time I can eat a pie without it repeating on me all day'," he said.
Since they started the organic beef pies, to match the already organic pastry, their customer base has increased by about 10-15 a day.
"We've even got people from Nimbin and Bellingen and Armidale who say it's okay there, but not as nice as here," he said.
Mr Lorenzo and his wife Rhonda took over the Tyndale bakery in August last year and said they had doubled their turnover in six months.