In Focus

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Rolling out second chances

Across Australia, inmates at a number of Australian prisons are gaining training, certifications and experience through in-house bakeries, serving them up with second chances at a new...

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Spotlight on: Kitchener Buns

A South Australian delicacy, Kitchener Buns have formed part of the state’s gastronomic landscape for more than a century. If a list of classic Australian bakery items...

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Workplace Exposure Limits for flour dust

From December 2026 new Workplace Exposure Limits for flour dust will be implemented across Australia. In this edition of Baking Business we take a look at what...

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Spotlight On: Caramel Slice

Caramel slice is the iconic item found in almost every Australian bakery, and with its softly crunchy biscuit base and soft caramel filling topped with chocolate it’s...

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The right to disconnect

When it comes to work, we all know just how important it is to carve out down time so you can recover mentally, physically, and creatively. But...

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Spotlight on Éclairs

You know a pastry’s good when the French declare it their national runner-up. A 2023 survey found éclairs were preferred by 36% of French people, second only...

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So, you want to go into wholesale?

Although it’s a fairly common practice these days for bakeries to have a wholesale arm to their business, the how and why behind the process can remain...

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Spotlight On: hot cross buns

Few baked products leave an impression so strong there’s a song about them. One a penny, two a penny… you’ve almost definitely heard the tune before. The...

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Texture: the missing ingredient

When it comes to product creation elements like superior taste, appearance and aroma are normally high on the checklist. But what about texture? In this edition we...

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Spotlight on: Sourdough

Food tech has evolved a lot since the dawn of the first sourdough, yet the bread remains a staple in Australia’s bakery scene—so what makes these ancient...