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Places

Dojo Bread: The Country Difference

Dojo Bread is taking it back to basics with rustic, fully fermented loaves and hand-made pies deep in the new south Wales countryside. Located just off the...

People

Five Minutes with: Benny Rivera

Internationally renowned pastry chef Benny Rivera of New York’s City Cakes will be making the trip to Australia in November for the Cake, Bake & Sweets Show...

Places

The Pastry Emporium: Patissiers Paradise

What do you do when you live on one of the most famous stretches of australia’s shoreline but you don’t like the beach? make pastries, of course....

Places

Bruns Bakery: Now Showing

With the ovens and the people who work them visible from the shop’s entrance, there’s no need to peer behind the curtains of Bruns Bakery to reveal...

Supplier

Daintree Vanilla and Spice

George Gonthier grows over 10,000 vanilla bean vines in the humid Daintree Rainforest of Far North Queensland at Daintree Vanilla and Spice. When he’s not growing, harvesting...

Places

Frank’s Bakery: A flair for tradition

A passion for tradition, good bread and hard work has seen Melbourne-based Frank’s Bakery flourish for more than five decades. In 1959, Frank Rieck packed up his...

Places

Southern Rise Bakery: A highland winter

Winter in the New South Wales Highlands means frosty days and log-fired nights best enjoyed with the aroma of pie pastry browning in the oven. We chat...

Places

Pierrick Boyer Café Patisserie: Sweet new digs

Pierrick Boyer has opened his much-anticipated café patisserie sweet new digs in Prahan. He took a moment to tell Baking Business about the business, his approach to...

Supplier

Bronzewing Farm: Pepper Pioneers

Bronzewing Farm: Pepper Pioneers Something exciting is happening in the mountains about 25 kilometres east of Launceston. There, Andrew and Sharon Rath are cultivating Tasmanian Mountain Pepper,...

Supplier

Woodstock Flour: Stoneground Flour

Ian Congdon and Courtney Young run Woodstock Flour, a farm in Berrigan, New South Wales where they produce stoneground, wholegrain flour. They took a break from sowing...