Earning a crust: Wollongong restaurants turn to baking during COVID-19 shutdown

Kate McIlwain
By Kate McIlwain
Updated March 24 2020 - 8:43pm, first published 5:00am
Awarded chef Andy Burns has started selling loaves of sourdough out of his Keira Street restaurant Babyface Kitchen, after all eateries became take-away or delivery only from Monday. Picture: Adam McLean.

It's humble, comforting, sustaining, one of the most basic forms of cooking and - in the time of COVID-19 shut downs - has literally become the bread and butter of several Wollongong businesses trying to survive.

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Kate McIlwain

Kate McIlwain

Journalist

For the past 11 years, I've helped the Illawarra Mercury set the news agenda across the region. In that time I've covered breaking news, education, politics, urban affairs, council, environment, data journalism and development news. More recently, I became the paper's health reporter - covering the stories of Illawarra workers and residents two years into a global pandemic and at a time where our health systems are stretched to the limit.