After 19 years, the owners of the South Wagga Bakery are calling it a day.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
Brian and Frances Bruce and Lorraine Richter-Malone and Bob Malone officially hand over the keys to new owners Adam Jacob and Milad Hanna next week.
"It’s time to move on,” Mr Bruce said.
The bakery is a 24-hour a day operation, and after almost two decades, “it’s our time to take a step back from the business world and relax”.
“We will be around for a little while to ensure Adam and Milad have a smooth transition in the takeover,” Mrs Bruce said.
When the business started out, there were three staff. Today there are more than 30 and the store operates 24 hours a day to meet customer demands.
The Forsyth Street store uses an average of four tonnes of flour a week.
Mr Hanna, one of the new owners, is already impressed with his soon-to-be customers.
“The people here are very nice,” he said. “There’s much more respect.”