20% less added sugar in our delicious snack range! Bakers Delight have made the switch to Nucane, a low GI sugar, which is 100% natural. The switch to Nucane means the delicious snacks you know and love will now contain 20% less added sugar.
Whole Grain Week (17-23 June 2019) kicks off today and is challenging Aussies to swap refined, white grain foods to whole grains such as whole grain bread, breakfast cereals, crackers, rice and pasta.
Two of Australia’s most loved family brands have come together to create a new, mouth-watering hot cross bun flavour that’s set to make dreams come true for chocolate lovers this Easter. Bakers Delight and Cadbury have joined forces to create the exclusive (and simply irresistible) Hot Cross Bun made with CADBURY DAIRY MILK® Chocolate Chips. […]
By Scott Darkin We all know that flour is an essential ingredient in bread, but have you ever thought about where it comes from? Where our food comes from is something we don’t think about too much when we are tucking in, but if you dig a little deeper, you would be amazed at just […]
By Dr Marina Iacovou & Professor Nicolas Georges We are very proud to announce that Monash University and Bakers Delight have partnered to bring to you, freshly baked low FODMAP bread. Wholegrain LowFOD™ loaves and rolls by Bakers Delight have been laboratory tested by Monash the founders of the low FODMAP diet and the pioneers behind […]
My little brother is a sparky by trade, but there wasn’t enough work for him once he completed his apprenticeship. He came into the bakery for a couple of shifts to earn a little bit of money while looking for another job. I showed him some baking processes to which he was a natural at. […]
My old boss once said to me, ‘Baking is 10% bread and 90% people’ and he isn’t wrong. Unexpectedly, the most satisfaction I get as being a baker is watching apprentices grow and mature through their apprenticeship and succeed. Baking is an artform – I find it exciting because I know I am creating something […]