Latest Posts

The Sugar Man announces new chapter

Adelaide favourite The Sugar Man has left its fans stunned after announcing it will be closing its doors. However, it’s not all bad news. The popular patisserie...

Buddy Bakery Melton claims Australia’s Best Pie title

It’s official – Buddy Bakery Melton is home to the nation’s best pie, after claiming the title of Australia’s Best Pie last week It was the second...

Sucre du Jour settles in Melbourne’s CBD with a second location

Award-winning patisserie Sucre du Jour has officially opened the doors to its long-anticipated second location in Melbourne’s CBD. This marks a significant milestone for the Camberwell-based bakery...

Events

Le Cordon Bleu claims 2025 Victorian Trainee Patisserie Challenge

The popular Victorian Trainee Patisserie Challenge returned once again in 2025. The event, held in July at Melbourne Polytechnic in Preston, brought together six teams from some...

Industry

Nonna’s Bakehouse feels the heat as they lose lawsuit

A heated legal standoff between two major players in Australia’s baking industry has ended with Nonna’s Bakehouse ordered to pay more than $783,000 to its flour supplier,...

Recipe

Neil Perry’s chocolate cake

Neil Perry shares that this chocolate cake is his own personal favourite recipe....

Shop Talk

How to attract and grow young baking talent in a trade that starts at 2am

Industry tips from judge Michael Prowse from this year’s prestigious LA Judge Award. Passion is in the DNA of every successful baker. When I began my baking...

Events

Team Australia claims 2025 ANZBake

For the second year running Team Australia has claimed the ANZBake trophy. The competition saw Team Australia, comprised of Jonny Pisanelli (pastry) and Brendon Woodward (bread) team...

Industry

Christopher Thé launches cookbook Modern Australian Baking

Christopher Thé, the name behind Blackstar Pastry and Hearthe, has recently released his first cookbook, Modern Australian Baking. In the cookbook the lauded pastry chef delves into...

Industry

New Zealand chef develops two-ingredient meringue method

A New Zealand Tauranga-based patisserie chef has developed a streamlined method for making meringue that could dramatically simplify production. Noel Remacle’s innovative technique, requiring just pasteurised egg...