Welcome to AG Bakehouse

Master Baker Andreas brought extensive European experience as well as acknowledgement of his talent and dedication, while Gabriella has mastered the business side of AG Bakehouse.

Passion for his creations is well balanced by a philosophy followed by Andreas - ‘a first class product always finds a market’.

The range of their breads is not vast as quality is of the utmost importance. A sour dough culture developed by Andreas in 1992 forms the basis of most of the products, and a distinctive addition of grains, seeds and other natural ingredients produces beautiful loaves.

High nutritional values have been scientifically tested and, more significantly, NO additives, preservatives, flavours, colours, dairy products, oil or fat are used. AG Bakehouse breads are becoming widely sought by those with allergies or intolerances while the rye loaves are ideal for those with yeast intolerance.

While AG Bakehouse breads are readily enjoyed in Australia, Schwarzbrot (‘black bread’) has taken a little longer to be accepted. Andreas brought his love of this northern European style of bread with him and was surprised that it seemed a little strange in his adopted county. As the only baker making this style within Australia, acceptance has been gradual but very positive as its richness of flavour and texture can be successfully matched with cheese, meats, fish and even fruits.

The growing network of delicatessens and other retail outlets selling AG Bakehouse breads is a genuine indication of the demand for these delicious breads from AG Bakehouse.

 

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News & Ideas
Spring 2017
 

Well, the year has flown by and here we are in the Spring Racing Carnival with the festive season looming straight afterwards.

How about using some of our products for racing nibbles ....click for more...


AG Bakehouse 25 Years this year
 

THIS YEAR AG BAKEHOUSE IS CELEBRATING 25 YEARS IN BUSINESS.

THANK YOU TO ALL OF OUR LOYAL CUSTOMERS AND SUPPLIERS WHO HAVE BEEN WITH US FOR MANY YEARS.

PLEASE LOOK OUT FOR ....click for more...