A few words about us
Andreas and Gabriella Sitnikow founded AG Bakehouse in 1990.
We’re a wholesale bakery supplying Cafes, restaurants and retail for the past 30 years.
Master Baker Andreas brought extensive European experience, knowledge, talent and dedication, while Gabriella has mastered the business side of AG Bakehouse.
Passion for creation and a philosophy followed by Andreas – ‘a first class product always finds a market’ made AG into the company it is today.
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.
The Best Ingredients make the best Bread, at AG we only use the best and healthiest ingredients to craft the finest and tastiest Bread
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.
