Have you tried our Fruit Sourdough? Did you know that it has; No added sugar No added fats or oils We use apples and apple juice to sweeten along with lovely plump Australian sultana’s, currants, apricots, and walnuts,…..we also add a touch of mixed spices to complime...
Creative Crusts owner Brett will soon be jetting off again to do some more judging and training in Europe, Brett has been invited to judge at the prestigious Mondial du Pain competition in Saint Etienne, France. Prior though Brett will be at the Lesaffre Baking Center in Lille f...
We are very excited to announce that we have recently made some changes to our sourdough range that will provide improvements in flavor, crust, and shelf life. After many months of trials we have increased the final fermentation time for all our sourdoughs to 21 – 24hrs. ...
Brisbane baker Brett Noy will lead a three-man Australian Baking Team to Canton, China this May to take on the Pacific Asia region’s finest dough craftsmen in the Louis Lesaffre Cup international selection round for the 2012 Bakery World Cup. Western Australia’s Trevor Sims a...
Brioche is on its way, available from thursday next week will be our new Brioche loaf, this lovely French breakfast bread is rich in eggs, butter and milk and we make it using the traditional French method over 2 days....
Creative Crusts has just released a new Breakfast Pie, whilst this is not a first for bakeries, the design of Creative Crusts Breakfast Pie is unique. It has a layer of meat then cheese, tomato, bacon, egg, and then to top it off a hash brown for the lid! This really makes this p...
Creative Crusts owner and Team Bakery Australia Captain Brett Noy has returned from Italy with a 2nd place finish in the Sigep European Bread Cup. The team created history as the first Australian Baking Team ever to place in a European Championship, beating more fancied rivals Fr...
A very Merry Christmas to all our wonderful clients from us here at Creative Crusts, we value your continued support and look forward to an exciting 2009, we will be open all through the holiday period for all your bakery needs so don’t hesitate to call if you find yourself...
Try our new Banana Bread, 12 months in development, rich, moist, and delightfully yummy. Available to order now!!...
We are very excited to announce the appointment of Malcolm Coward as the new production manager for Creative Crusts. Whilst only recently stepping into the new role, Malcolm has been with Creative Crusts for 2 years and has many years experience in the baking industry including 1...
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