Scott and Hannah Baker are fourth-generation farmers from Yetman, NSW, raising their three kids on a property that’s been in their family for over 115 years. After years of droughts, floods, and tough decisions, the Bakers made a bold pivot: moving away from cattle and into Aussie White sheep, a breed changing the face of sustainable farming in Australia.
The Aussie White sheep offered exactly what the Bakers were looking for: a hardy, low-maintenance meat sheep with exceptional marbling and flavour. As Scott puts it, “It’s like steak - soft on your tongue, beautifully marbled, and without that gamey aftertaste.”
Switching to Aussie Whites didn’t happen overnight. The family invested heavily in fencing, genetics, and new management practices. One standout moment was purchasing “Platinum,” a ram that made headlines after fetching $240,000 at auction. Though shared with other studs, Platinum put their breeding program on the map, and his genetics helped lift the quality and evenness of their flock.
Now, their lamb isn’t just surviving tough conditions, it’s thriving. The Bakers’ product is celebrated by customers across the country, with demand reaching as far as Kangaroo Island and Victoria.
Resilience is woven into the Bakers’ story. Hannah recalls sitting with her mum during the 2019 drought, watching dust storms roll in: “It was just dust, you couldn’t even see the sheds 30 metres away.”
But for Scott, floods can be just as devastating. With 80% of their land sitting on a floodplain, they’ve learned to balance risk and reward, making tough calls early to protect stock and keep their farm sustainable.
Beyond the farm gate, the Bakers are deeply rooted in their community. Hannah is active in the local school’s P&C, the trivia nights, and even helped kick-start women’s cricket. As she says, “When the women play, the families come too, it makes for a great Saturday.”
For the Bakers, farming isn’t just about animals and land. It’s about people, connection, and giving the next generation the chance to grow up with the same opportunities they did.
The Bakers have proudly supplied Our Cow with lamb for nearly five years, adjusting their operation to ensure a steady supply. That partnership has allowed them to expand, experiment with trading cattle again, and build real friendships along the way.
Scott summed it up simply: “Business is business, but friendships always come first.”
Every episode of Paddock Talk finishes with a recipe, and Hannah didn’t disappoint. Her household favourite? A slow-cooked beef Massaman curry - simple, hearty, and a winner with both kids and guests.
Farming heritage matters: The Baker family has farmed the same property for over 115 years, carrying forward a legacy of resilience and adaptation.
Aussie White sheep are a game changer: With superior marbling and easier management, the breed has transformed the Bakers’ farm and meat quality.
Resilience in tough seasons: Droughts and floods tested the family, but smart decision-making and sustainable farming practices kept them going.
Community is everything: From school P&C to local cricket, the Bakers are deeply involved in their rural community, helping keep it vibrant.
Partnerships create stability: Supplying Our Cow gave the Bakers a reliable market, new opportunities, and friendships that go beyond business.
The Baker family’s journey highlights the reality of modern Australian farming: it’s about resilience, innovation, and community. By choosing Aussie White sheep, they’ve proven that family farms can adapt, thrive, and deliver premium-quality meat that customers love.
Want to hear Scott and Hannah’s full story, including drought survival, community cricket, and Hannah’s go-to curry recipe?
👉 Listen to Episode 8 of Paddock Talk on Spotify and Apple Podcasts.
