Latest Posts

Shokupan 2.0 with Quentin Berthonneau

Quentin Berthonneau takes us behind the scenes at Oji House to share how to make shokupan. ...

Mike Fleming: Baking it big in Singapore

From Sydney to Singapore, Australian baker Mike Fleming has spent over six decades kneading, mixing, and mentoring his way across continents. Now semi-retired, he’s swapped lamingtons for...

Scientists create natural plastics for everyday packaging

Researchers from Monash University have successfully transformed food waste sugars into natural plastic films that will offer compostable alternatives to commonly used plastics for food and agricultural...

Industry

Baking Industry Award changes in effect in WA

A new Baking Award will cover all state system baking and pastry businesses in Western Australia from October 1. The Baking Industry Award now covers all employers...

Industry

Australian Junior Pastry World Cup team announced

For the second time pastry chef Bianca Piromalli is preparing to compete in the Juniores Pastry World Cup. The competition, which will be held in January at...

Industry

NYC bakery run redefines the half marathon

The concept of run clubs finishing up at bakeries has been popular for a while now, but a recent half marathon in New York City recently redefined...

Events

Tickets available for 2025 Grainz

Planning is well underway for the 2025 Grainz event, which is set to be held from November 10-11, 2025 in Pomonal in the Grampians district of Victoria....

Shop Talk

The future of marketing: six trends to watch

Marketing has taken huge strides in the last few years. With rapid AI innovation, rising ad fatigue, and a more competitive playing field, brands have had to...

Recipe

Champagne and Rose Macaron

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Openings

Martha’s opens doors in Sydney

Boutique, Mediterranean-inspired bakery Martha’s has opened its doors in the inner-west Sydney suburb of Wareemba. Owner Paris Nassif said the menu, which has been inspired by the...