Weston Milling’s Moorooka mill is back in business following an extensive rebuild after Queensland’s devastating floods in January. After more than six months of clearing and rebuilding,...
Sparkle Cupcakery held Halloween food workshops for children in September and October as part of the Crave Sydney International Food Festival. Children learnt baking tips and tricks...
In September UNICEF and The Sydney Morning Herald held the Bread for Good campaign in support of East Africans. The campaign asked Sydney’s top restaurants to give...
New South Wales-based Glenorie Bakery won the restaurant and catering section of the Greater Sydney Tourism Awards in July. The bakery was selected by a panel of...
Victoria’s Ferguson Plarre Bakehouses has spent three years perfecting its visual management system, which is now helping the business to manage its operations “at a glance”. “It’s...
Baking Industry Association of Victoria president, Andrew O’Hara recommends bakers improve their business in the new financial year by implementing the Hazard Analysis Critical Control Point (HACCP)...
Queensland bakery owner, Savico Basset-Rouge has begun experimenting with a French flour recently introduced to Australia. He intends to add a dedicated French bread line to his...
Sydney’s Sonoma HQ now has a new home, with the official opening of its Alexandria café in July. The new Alexandria HQ café and bread shop is...
Patties Foods donated a full-day’s production of its iconic Four’N Twenty pies, in total 138,000 pies, to Australia’s largest hunger relief organisation, Foodbank. More than 70 staff...
William Angliss Institute, a specialist centre for foods, tourism and hospitality training, is expanding its New South Wales operations with a new base in Surry Hills to...
