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.
Meet Courtney, our Product & Training Specialist. Courtney was working in a bakery and had started her apprenticeship at Bakers Delight when she was offered the Product & Training Specialist role at the Support Office. Looking for her next challenge, Courtney made the move from Brisbane to Melbourne where she has been able to learn […]
Tasked with finding a way to incorporate Nutella® into a new irresistible product, our extremely talented Product Development Manager, Luke Farrell had a game-changing idea. Wanting to create a new Danish product, Luke thought the famous Nutella® spread would perfectly complement the crunch of Bakers Delight’s pastry, and he was correct! Light and flaky pastry […]
Lachlan Plunkett is the franchisee of Casey Centarl, he has been a part of the Bakers Delight family for many years. His career progression has grown from being a 17 year old employee to becoming a successful franchisee today. Hear his journey hear and learn more about how Bakers Delight have helped to make his dream […]
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 […]
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 […]