Perfect mix at South Wagga Bakery

South Wagga Bakery leaders: Brian and Frances Bruce with Brian's sister Lorraine Richter and her husband Bob Malone run the bakery together.

South Wagga Bakery leaders: Brian and Frances Bruce with Brian's sister Lorraine Richter and her husband Bob Malone run the bakery together.

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A passion for training coupled with strong sales has seen Wagga’s premier bakery named as finalist in the Golden Crow Awards.

South Wagga Bakery is a finalist in the Excellence in Business category for the second year running after winning the award last year.

Owner Lorraine Richter was thrilled to be part of the awards again.

“We want to acknowledge and thank the Business Chamber for this prestigious nomination,” she said.

South Wagga Bakery is family owned and operated and was opened 18 years ago with three staff and quickly grew with 34 staff employed today.

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“Our staff are the reason behind our success,” Ms Richter said.

“We are fortunate to have a fantastic team working for us.”

Everything is made fresh on premises and the team change and adapt to meet the need of customers.

They have recently started making brioche rolls and cultured sour dough which are a hit with customers.

With the colder weather upon us the bakery is currently producing 600 dozen pies a week and 400 dozen sausage rolls a week.

Looking to the future of not only their business but the baking industry saw the team get involved in training.

Once a month the South Wagga Bakery partners with TAFE to host a training afternoon with apprentices from around the region.

The bakery also support with community by employing locals and sponsoring 17 footy teams.

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