Viv Markham, Tarrangower Times
Maldon Bakery owner Rebecca Barnett is pretty chuffed that her business has been selected as the National Bakery Industry of Australia’s bakery of the month for July. Her business has only been open for nine months, but under her guidance, it has been going from strength to strength.
“I’m thrilled that the Maldon Bakery has been chosen,” Rebecca said. “It’s a real honour.”
So how’s business at the Maldon Bakery? “We’re busy – very busy!” Rebecca said. “We have great bakers on board and truly multi-talented staff.”
And the staff really delivers the baked goods – fabulous organic sourdough bread baked in the 170-year-old Scotch oven and a range of delicious pies, pasties, sausage rolls and cakes.
According to Rebecca, the Bakery’s beef pies are hot favourites, but the spinach and ricotta parcels are catching up. “Our vegetarian range is going gangbusters,” Rebecca said. “But so are our sausage rolls. The tradies often buy a pie AND a sausage roll. And people come from far and wide to buy our family pies.”
The Maldon Bakery sweet treats – from Danish pastries to cardamom and cinnamon rolls – are also a hit with the customers. “Some of these I bake myself,” Rebecca said. “I make ricotta cheesecakes, fruit tarts and apple turnovers.”
The tables at the front of the Maldon Bakery are becoming a gathering place for locals to meet up and enjoy a coffee, with the knee rugs and cushions providing some comfort on cool winter days.
Coming from a line of bakers spanning five generations, it’s not surprising that Rebecca has built up a successful bakery business in such a short space of time.
With the support of the building’s owner, Rebecca has undertaken renovations that maintain the bakery’s heritage significance, increase efficiency and introduce sustainable practices. Where possible, recycled materials were used during the renovations. Rebecca is working towards a net zero business and has future plans to install solar panels and renovate the bakery garden to provide veg and herbs for the bakery.
The Maldon Bakery has been operating almost continuously since 1854 – here’s hoping it’s thriving in 2054!
This article appeared in the Tarrangower Times, 28 July 2023.
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