Article Summary: A micro bakery is a small-scale, home-based business built on limited batches, low overheads and direct local sales. Structure sets it apart from casual home baking, with regular bake days, a set menu and consistent customers. Starting one means checking local requirements, setting up your kitchen and choosing equipment suited to your power, […]
Article Summary: Dough dividers portion large batches of dough into equal-sized pieces, saving time and ensuring consistency across every bake. Dough rounders take divided portions and shape them into smooth, even balls, ready for proofing. Dough moulders take rounded, rested dough and shape it into its final form, like loaves, rolls, or baguettes. Choosing the […]
Article Summary: Industrial baking equipment helps bakeries scale up and run all day without constant monitoring Automated equipment isn’t about replacing staff, it’s about keeping up with growth and demand spikes Longer shifts, dipping quality and turning down orders are signs your setup can’t keep up Rijkaart has built reliable, customisable bakery equipment since 1963 […]
Here at Vanrooy, we’ve just introduced our range of industrial vacuum cleaners by Nilfisk vacuums. These are to help keep your bakery staff safe and your bakery clean, as well as to help you meet Australia’s new stricter Workplace Exposure Limits for flour dust from December 2026. Is Flour Dust Hazardous? It might be hard […]
Thirty years is a long time to do anything. Thirty years of selling out before lunch, training apprentices and producing large quantities of handcrafted pastries every single day, without shortcuts? That’s something else entirely. Industry: Artisan Patisserie, Chocolate Confectionery, Wholesale Baking Location: Bowral, Mittagong, Berrima, Southern Highlands NSW Vanrooy Equipment Used: Gemm Blast Freezer, Chocolate […]
Diogo Ferreira’s father Agostinho was a pastry chef who migrated from Portugal to Sydney in 1985 with a suitcase, a young family and a handwritten set of recipes. He went on to build a bakery in Bondi Beach that was hand-pressing 3,000 pastel de nata every single day. Industry: Artisan Patisserie, Portuguese Bakery, Wholesale and […]
Rowan Attwell spent more than ten years wanting to open her own bakery. That’s a long time to have an idea rattling around in your head, but when she finally took the plunge and launched Bobo Bakery in Sydney, she didn’t mess around. Industry: Artisan Bakery, Specialty Brownies and Pastries, Markets and Online Retail Location: […]
Sebby’s Scrolls’ story starts the way a lot of great food businesses do: with too much time at home and a stubborn determination to get a recipe just right. Industry: Artisan Bakery Location: Caulfield South and St Kilda, Melbourne, Victoria Vanrooy Equipment Used: Escher Spiral Mixer, Venix San Giorgio Wheel in Combi, Salva Iverpan Retarder […]
Maaryasha Werdiger is a paediatric physiotherapist (she still holds her licence), but somewhere between a sourdough starter gifted to her in Jerusalem in 2011 and a garage in Elsternwick that became the open secret of Melbourne’s Jewish community, baking took over. Industry: Artisan Kosher Sourdough Bakery, Retail Bakery Location: Ripponlea, Melbourne, Victoria Vanrooy Equipment Used: […]
Creme De La Creme’s story is one a lot of bakers will recognise. It starts with real talent, a home kitchen and word-of-mouth demand that just keeps growing. Industry: Artisan Patisserie Location: Spotswood, Melbourne Vanrooy Equipment Used: Tekno Stamap LAM Sheeter, Salva Iverpan Retarder Prover, Venix San Giorgio Combi Oven, Escher M100 Spiral Mixer Starting […]
Key Points in this Article Commercial bread slicers produce uniform, consistent slices that improve presentation, reduce waste and support faster packing Bread must be between 30 and 36°C internally before slicing for clean, accurate cuts The main types are compact, semi-automatic, industrial band slicers, reciprocating slicers and slicer-bagger combos Choosing the right slicer comes down […]
Quick Points about Cookie Depositors Automatically portions and shapes dough onto trays, replacing slow, tiring hand-scooping Load the dough in the top, it portions through nozzles and lands on the tray ready to bake Swappable nozzles and settings for different shapes, sizes and products including macarons, éclairs, shortbread and more Three main types: drop, wire-cut […]
