Yes that’s right. If you are looking for a Bakery that is open Sunday’s (or Saturday for that matter) in Ipswich, Queensland (QLD).
Our trading hours are 7am to 1.30pm both Saturday and Sunday.
The only Sunday’s we are closed are Easter Sunday and the Sundays directly after Christmas Day and up to when school resumes in the new year. or if a Public holiday happens to fall on a Sunday.
We offer a variety of Sweet Dessert Slices, although our full range is not always available for immediate pick up. If you are planning a function, an order in advance will ensure the choices you wish will be available.
Do a “search” on this page or select a “Tag” to find more details about each slice.
Carrot, Chocolate Mud, Date and Walnut, Fruit, and “Humming Bird”.
- Cheese Cake: Fromage Baked
Baked, Condensed Milk, or Fromage styles are the basic of variety we offer.
We generally have 2 versions in our range. This being what we call “French Vanilla”, and the other is what we consider an “Australian Vanilla” (Snot Bloc) (sic).
Apple, or Sultana
Some times referred to as a “Coffee Roll”. This is a oven baked Bun. (as opposed to a Dough Nut).
We finish these off in a few different ways.
After we spray Sugar Glaze on them, we roll some in Cinnamon Sugar.
Others, we slather on our Whipped Sugar Icing, and we leave some plain iced. Some are rolled in coconut, and some of the iced ones are cut down the centre and filled with our Whipped Mock Cream (sometimes known as a “Long john”)
Sometimes this Bun may be referred to as an Elephants foot.
Call it which ever, and there is a good chance we know what you are talking about.
This Bun is made to share with a group.
Its made using our Fruit Bun Dough that has a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.
We put a filling of diced and blanched New Zealand Apple in before we bake the Bun.
After baking , we coat it with our Sugar Glaze and finish it off with our Whipped Sugar Icing. Sometimes we will dust the icing with Coconut.
Made as a large Bun to share with others (looks like a big doughnut).
This bun is made using what we refer to as our clear Bun Dough (no fruit or spices). It then has a bead of Caramel Paste placed into its centre before baking.
After baking, we coat it with our Sugar Glaze and finish it off with our Whipped Sugar Icing. Sometimes we may then sprinkle crushed Peanuts on top, or dust the Icing with Coconut.
There seems to be a bit of controversy about what this is called.
I myself grew up calling it a “Tea Bun” and to be honest a lot of our customers call it that as well.
It possibly earned this title because, when we were having guests over for “Morning Tea” or just as a treat for “Smoko” there was almost always one of these in the table setting. It would then be sliced (free hand) to various widths and receive a copious slathering with “real” butter.
After a bit of searching the internet the closest I could find to describing what we make here is an “English Fruit Loaf”.
So what am I talking about.
This is a loaf made from our bun dough with a mixture of Spices and Sultana’s (Australian 3 crown) through the dough.
Rolled into a oval loaf around about 30cm long.
After Baking it is glazed with a Sugar glaze.
Its may then be finished with Cinnamon Sugar, Whipped Sugar Icing, or the Sugar Icing dipped into a mixture of shredded Coconut and Cake Sprinkles.
Always a favourite for young and old.
Also being in the City with the claim that this delight is part of Ipswich’s heritage.
Using our own sponge cake, we coat each individual piece in a rich chocolate sauce, then roll in desiccated coconut.
Our Lamingtons are snack size as well we have round Cakes.
Our round Cakes normally have a layer of Jam (Raspberry/Plum) and our own Mock Cream.
We use both Vanilla Sponge and Chocolate Sponge.
Keep an eye out for our “Raspberry Dip” lamington. This is a regular piece of vanilla sponge cake, dipped in raspberry, dipped in chocolate, and rolled in coconut the usual way.