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More than 500 kilograms of fruit mince has made its way through the kitchen at the Braidwood Bakery in the past few weeks, filling 8500 individual Christmas mince pies. The wildly popular rest stop for Canberrans on their way to and from the south coast has been struggling to keep up with demand for its festive treats. It has been a far cry from last summer when a closed Kings Highway due to bushfires meant the town struggled to attract any visitors and many businesses suffered. The bakery weathered the storm better than most as they provided catering to a large number of Rural Fire Service crews as they battled the out of control blazes. However, that was a business model the staff would have much preferred to avoid. The memories of last year’s bushfires linger for the bakery and the town, when not only were visitors kept away by coastal fires, but Braidwood itself came under threat from the North Black Range fire. Boxing Day last year, typically one of the busiest days of the year, saw the bakery staffed by three people instead of the usual 12 and the street lined with less than a handful of cars. This year boats and caravans have replaced the fire trucks. Despite concerns regarding the COVID-19 cluster in Sydney’s northern beaches, and a mistaken health order which sent many Canberrans rushing home from the coast on Sunday, many have continued to head to the coast via Braidwood. Bakery manager Louise Moran said after a year to forget there had been “a good hype” among customers heading into Christmas. “So many people missed out on Christmas last year they’re having a proper Christmas this year,” she said. The festive spirit has meant the bakery has been forced to double production of its baked Christmas treats from a regular year. After the first batch of Christmas mince pies, about 4000, sold out within days, Ms Moran and her team were forced back into the kitchen to produce more. They have also made hundreds of glazed Christmas cakes, gingerbread houses and Christmas tree cookies for children, all by hand, and many sold through pre-orders they’ve been so popular. “This time last year we were giving all these away to the firies to take home to their families,” Ms Moran said. The coronavirus pandemic, despite bringing in tourists who might otherwise have travelled overseas, has caused some headaches with getting supplies through international borders. For instance, the bakery switched to Australian made takeaway coffee cups when their usual stock became unavailable.
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More than 500 kilograms of fruit mince has made its way through the kitchen at the Braidwood Bakery in the past few weeks, filling 8500 individual Christmas mince pies.
The wildly popular rest stop for Canberrans on their way to and from the south coast has been struggling to keep up with demand for its festive treats.
It has been a far cry from last summer when a closed Kings Highway due to bushfires meant the town struggled to attract any visitors and many businesses suffered.
The bakery weathered the storm better than most as they provided catering to a large number of Rural Fire Service crews as they battled the out of control blazes.
However, that was a business model the staff would have much preferred to avoid.
The memories of last year’s bushfires linger for the bakery and the town, when not only were visitors kept away by coastal fires, but Braidwood itself came under threat from the North Black Range fire.
Boxing Day last year, typically one of the busiest days of the year, saw the bakery staffed by three people instead of the usual 12 and the street lined with less than a handful of cars. This year boats and caravans have replaced the fire trucks.
Braidwood Bakery manager Louise Moran applies the finishing touches to some glazed Christmas cakes. Picture: Dion Georgopoulos
Bakery manager Louise Moran said after a year to forget there had been “a good hype” among customers heading into Christmas.
“So many people missed out on Christmas last year they’re having a proper Christmas this year,” she said.
The festive spirit has meant the bakery has been forced to double production of its baked Christmas treats from a regular year.
After the first batch of Christmas mince pies, about 4000, sold out within days, Ms Moran and her team were forced back into the kitchen to produce more.
They have also made hundreds of glazed Christmas cakes, gingerbread houses and Christmas tree cookies for children, all by hand, and many sold through pre-orders they’ve been so popular.
“This time last year we were giving all these away to the firies to take home to their families,” Ms Moran said.
The coronavirus pandemic, despite bringing in tourists who might otherwise have travelled overseas, has caused some headaches with getting supplies through international borders.
For instance, the bakery switched to Australian made takeaway coffee cups when their usual stock became unavailable.
