Welcome to Creative Crusts, the Wholesale Bakery division of the multi award winning Uncle Bobs Bakery.

Owner Brett Noy decided to start Creative Crusts after constant, over whelming demand from Brisbane’s top chefs, Café, and food business owners, for consistently high quality handmade bakery products.

Testament to our high quality, hand made products, and commitment to service, is our constant growing client base including restaurants, deli’s, caterers, and special events organizers.

Creative Crusts provide a wide range of bakery products, our Artisan production methods use techniques that have been mostly forgotten by the mainstream industry, combining a mix of artistry, craftsmanship, and science, unique flavours and exceptional keeping qualities are delivered in every piece of our hand crafted product.

Creative Crusts owner Brett Noy was recently selected as one of the top 8 bakers in the world for the final of the World Bakery Masters, in Paris 2014,  this was in addition to his selection as one of 7 jury members for the Coupe du Monde del la Boulangerie (Baking World Cup) in Paris in 2012. In fact Brett is the only Australian baker ever to be invited, and is testament to the fact that when it comes to quality, consistency, and innovation, Creative Crusts are the Queensland market leaders.

Latest News

Pear Danish is here!

November 19th, 2013

Creative Crusts has just released a new product line, our delicious Pear Danish is now available to order for your café, deli, or restaurant menu. We’ve used a Pear half, and custard, on our delicious tradition Danish Pastry, finished with a clear gel glaze it will have your customers mouth’s watering in no time!      ... Read More

Is normal bread making you sick?

October 21st, 2013

Not Coeliac but having trouble with wheat/gluten, long fermented sourdough may just be your savior! We have had many customers over the last few years tell us they can eat our bread, particularly our sourdough bread and not experience digestive problems that they would normally experience after eating other regular breads. Now, I’m no doctor or nutritionist, but, I do know fermentation and it’s effects on gluten protein. There are large differences these days in the way bread is produced,... Read More ➝ ... Read More

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