Welcome to the Southern Cross Baking Group - a not for profit organisation who's main goal is to increase communication, skills, and knowledge through support, training and assistance to all area's of baking and the broader food and hospitality industries. With this in mind we will continue to provide opportunities for anyone with a passion for food and baking to come together to communicate, exchange idea's, and grow both personally and professionally.

Southern Cross Baking Group now boasts a broad membership base of business Owners, Baker/Pastrycooks, Chefs, apprentices, and passionate home bakers. All people are welcome to join.

Recent News

Technology and Taste

July 22nd, 2010

Have you been looking for a way to do great tasting Artisan Breads without the normal required hand work involved?

The Paneotrad or “Trad” for short is the latest concept in preferment style baking, by incorporating long cool bulk fermentation techniques and automated cutting and tensioning it allows for the continual production of fresh baked Artisan Breads with massive reductions in production time, but big increases in flavour.

World renowned equipment company Bongard have had the machine in Europe now for a few years but now it’s here and SCBG have the only one available for demo in Australia.

SCBG President Brett Noy will demonstrate the Paneotrad as part of the next Introduction to Preferments class, but don’t despair if you miss out, in addition there will be a demonstration as part of our free SCBG gathering and open trade day which is planned for September, so stay tuned!

See our Photo Gallery for more photos.

Tags: Artisan Breads, Australia, Bongard, Continual Production, Demo, Demonstration, Despair, Europe, Fermentation, Massive Reductions, Noy, Photo Gallery, Photos, Production Time, Technology, Trad
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Team Bris-Vegas

July 6th, 2010

Team Brisbane competed in this years Australian Artisan Baking Cup and all agreed the time and effort was well worth it and they’ve gained increased knowledge and great friendships as a result.

Team Bris-Vegas consisted of:

Malcolm Coward – Bread (Team Captain)

Emily Carnell – Pastry

Talina Thomas – Artwork in Dough

The highlight though was Malcolms Ciabatta loaf awarded best overall and was judged by Italian Judge and Sigep Bread Cup Jury President Mauro Alboni. Mauro retuned to Italy this week with a Team Bris-Vegas apron signed by the team.

Well done guys we are proud to have you as Southern Cross members and look forward to you passing on your skills and knowledge in the future.

Tags: Apron, Artisan, Artwork, Bris, Brisbane, Coward, Cross Members, Emily, Friendships, Highlight, Italian Judge, Italy, pastry, Team Captain
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