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Richard Hart’s Marble Rye City Loaf

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

Peanut Butter and Jelly Cheesecake

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

Chocolate Tarts with Caramel or Raspberry Sauce

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

PROFILE

A love letter to country pies

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

The Bruny Baker: a bakery that runs on trust

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

Mary George: Dreaming big From Sydney to New York

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

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: sausage rolls

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

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: Finger Buns

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

EVENTS

Rise Bakery’s Rise & Rave event returns

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

2025 Baking Industry Trade Show registrations open

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

Australian Society of Baking 2025 Members Brunch

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

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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