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Orange Spot Bakery

Baking Sweeter Sustainability
We set out to make a good pasty.....
We can't help it if we made THE BEST !!!
 
Win...Win...Win...
 

Yes, The Orange Spot
Bakery have done it AGAIN !!!!!

 
In June,2011 the Orange Spot Bakery won Australia's Best Pasties at 'The Great Aussie Pasty Competition', held at The Melbourne Exhibition Centre. this is the third time that the Orange Spot Team Have taken out this prestigious National Baking Competition. First in 2005, then in 2010 and now Champions again in 2011.
 
 

But That's Not All.....

 
 
At the recent South Australian Baking Competition held during The Royal Adelaide Show and sponsored by Laucke Flour Mills the team at The Orange Spot Managed 3 Champion Trophy's and 11 wins from 20 categories of baked product entered.
 
This is the fourth year in a row that one of The Orange Spot Bakeries apprentices has won Champion Apprentice, with Courtney Neilsen blitzing the field. This means we are constantly training top grade bakers to provide our customers with only the best baked goods.
 
The Orange Spot was mentioned in the national magazine "Notebook", as South Australia's Best Sourdough Bakery. 2010
 
The Orange Spot Bakery have taken baking to a whole new level. They have now officially gone carbon Negative!!!!
 
That's right they are turning the clock back on their carbon emmissions with an entire work over of their processes to reduce their carbon footprint in every possible way.
 
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pasties... pasties... and more pasties... Since the big win in Sydney as 2010 Home of Australia's Best Pasties The Orange Spot bakery has worked around the clock to produce double their normal pasty numbers.
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Nick takes pride in his blooming herb garden. All the Orange Spot's savoury products have our freshly grown herbs to flavour them. This ensures that you get only the freshest flavours.

 

  • The new water tanks now feed the staff amenities. Reducing the amount ofmains water used by 37,000 litres per year. Since 2003 we have more than doubled our turnover whilst our total water usage has decreasedfrom262KL per quarter to just 49KL per quater in 2010.
  • All  packaging has been replaced with recycled paper. No plastic carry bags are used.
  • The preferrred suppliers to The Orange Spot Bakery are those that use 'E-Invoicing',reducing the amount of paper coming through the back door. 
  • The bakery floor is in the process of being refurbished. This will mean that the bakery can change the way they clean and at the same time reduce the amount of water used for cleaning by a massive 30,000 litres per year.Along with bio-degradable cleaning chemicals this is a majorchange to the everyday cleaning needs of the bakery.
  • Reduction to co-mingled waste has been a massive 50% so far, with the introduction of paper & cardboard recycling, plastic recycling and food scraps collected daily to be used in the feed process of farmed pigs.
  • Some good and hungry worms in the new worm farm, currently consume green waste and then the liquid by-product and casings are used to ferilize The Orange Spot's new herb garden. Yes fresh herbs are used in the bakery products so only the best ingredients are taken from nature to you.
  • The bakery only uses recycled toilet paper, paper hand towels & bio-degradable garbage bags.
  • All paper used by the accounts team for hard copy is recycled paper.
The Orange Spot Bakery are committed to reducing their carbon emissions by adopting a plan of pouring profits back into infer-structure to ensure they  offset their carbon footprint whenever possible.
 
The team at The Orange Spot have commenced this challenge to clean up their act. So when you buy your baked goods at the SPOT you will be helping to save our planet!!!
 
The new slogan at the Spot is......................................

'Baking Sweeter Sustainability'

The National Baking Competition season is almost over and The Orange Spot have not disappointed their customers again in 2011. Named as the Home of Australia's Best Pasties-Again in 2011 is a thrill for us all. We look forward to seeing YOU one day down at the Bay.

'Where Baked Goods Are Sensational Everyday.'
Open everyday from 7.00AM to 4.00PM 
We'd love to see you... please call in...
 
Once you've tasted Orange Spot Baked Goods you'll never look at  another.
Proudly making a difference to our environment
 
'It's the passion that makes the difference.'
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Nick Davey, Proprietor
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Which one shall we choose today?
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Belgium Chocolate Croissant for
Sunday breakfast anyone?

2011 has been a big year for Margaret as she headed to Europe for some one on one training with european bakers and patisserie chef's. Her first stop was Paris where she completed a course in the real French Macaron and had a great time working alongside some real French Bakers in small bakeries. She then headed to Austria where she caught up with her eldest daughter Abby who now lives and works in St Gilgen, Austria. Margaret picked up some great Easter baking idea's in Austria and will certainly put some of those into practise leading up to Easter 2012.

Finally she completed her trip in Rome and here she concentrated on Italian Breads. The Italian bakers are very at ease with a women in the work place... if not a little distracted.

 

All up a wonderful experience and learning opportunity....

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margaret had a great time with the French Bakers and visited many small businesses who were very happy for her to come along and work beside them during a typical day in the life of a french baker.
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Margaret recently toured Europe and undertook a range of patisserie courses. She headed to Paris first and worked with some top class french Chef's to perfect the real French macaron. She also visited all the must do sites such as the Louvre and Eiffel
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Who doesn't love the real French Macaron.... one is usually enough though as they can be very rich..