LATEST NEWS

Openings

Tarts Anon to open in Richmond

Following the shock closure of their Cremorne flagship store, Melbourne-based Tarts Anon has announced the opening date for their...

Industry

2025 La Liste winners released

The world’s international pastry scene gathered to celebrate creativity entrepreneurship and a new generation of female leadership when the...

Industry

All Are Welcome announces store closures

Melbourne bakery chain All Are Welcome has announced all three of its stores will close on June 15. The...

Industry

Craig Perry receives Order of Australia

Australian baking industry stalwart Craig Perry has been recognised in the 2025 Order of Australia list. The ABINSA Scholarship,...

Industry

Food scientists reinventing the cheese wheel

Chemical engineers from UNSW Sydney have successfully created a plant-based cheese that melts, stretches and browns under the grill...

PRODUCT NEWS

KAM Refrigeration range arrives

KAM refrigeration range has finally arrived at Carlyle! Built...

Ready to take your bakery production to the next level?

Direct Bakery Bakeware is designed for high-volume production....

Ready to up your pastry game?

The John Hunt Little Champion Pie Press can...

Introducing Carlyle’s New KAM Refrigeration Range

Launching in May 2025, Carlyle’s KAM refrigeration range...

CREATE

Recipe

Jo Barrett’s Beetroot and ap...

Jo Barrett shares her recipe for beetroot and apple cake with wattleseed icing...

by Kylie Triggell
13 June
With Jo Barrett and Ruby Goss. The Bakers Book. Murdoch Books
Images By Rochelle Eagle

Masterclass

Macadamia, Wattleseed and red gum ...

Michael James shares, "Native ingredients aren’t widely used in modern baking, and I wanted to explore the possibilities. We now...

by Kylie Triggell
1 June
With Michael James
Images By Modform Photography

Recipe

Orange and rhubarb melting moments

You can never ever go wrong with a good melting moment. They really do seem to delight everyone, especially with...

by Kylie Triggell
25 May
With Sophie Hansen. What Can I Bring? Murdoch Books

LATEST POST

Recipe

Richard Hart’s Marble Rye City Loaf

Richard Hart’s Marble Rye City Loaf

Richard Hart shares, "Don’t be confused by the word rye in this loaf. It...

Recipe

Peanut Butter and Jelly Cheesecake

Peanut Butter and Jelly Cheesecake

A sweet and silky peanut butter ﬁlling is elevated by the crunch of a...

Recipe

Chocolate Tarts with Caramel or Raspberry Sauce

Chocolate Tarts with Caramel or Raspberry Sauce

Not overlay sweet, these decadent chocolate tarts are perfectly paired with either raspberry or...

PROFILE

Places

A love letter to country pies

When asking an Australian to name a nostalgic bakery classic, their answer will almost...

Places

The Bruny Baker: a bakery that runs on trust

Tucked at a lonely roadside corner on Bruny Island in Tasmania, a humble retro...

People

Mary George: Dreaming big From Sydney to New York

As a young girl Mary George had dreams of making an impact in the...

Profile

Five Minutes With Kun Du from Piece of Cake Bakery

Last year saw Piece of Cake Bakery take home the top titles at the...

IN FOCUS

Spotlight On

Spotlight on: sausage rolls

It’s no secret that Australians have a love affair with the sausage roll. In this edition of Baking Business...

Spotlight On

Reducing bread waste: cheers to that!

In a move that goes beyond the standard business mantra of reducing food waste, Local Brewing Co and Hang...

Spotlight On

Spotlight on: Finger Buns

The history of the finger bun is one that is not set in stone. Baking has been a part...

EVENTS

Events

Rise Bakery’s Rise & Rave event returns

Brisbane’s early risers are in for a treat this weekend. On June 7 Rise...

Events

2025 Baking Industry Trade Show registrations open

The 2025 iteration of the Baking Industry Trade Show is looming once again, and...

Events

Australian Society of Baking 2025 Members Brunch

On Thursday, May 15, 2025, the Australian Society of Baking (ASB) hosted its annual...

Events

Are you ready for the Australian Baking Scholarship Awards?

The baking industry isn’t for the faint hearted. Early mornings, perfecting techniques, and always...

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