Manufacturing · Rocklea, QLD
Austral's Rocklea facility combines 30+ years of French baking craft with modern frozen technology — producing par-baked artisan breads, frozen dough and laminated pastry at the volume and consistency that foodservice operators plan around.
Capability
Recipes and processes developed from authentic French croissant and par-bake bread tradition — refined for Australian foodservice.
Among Australia's first bakeries to achieve HACCP certification, in the early 2000s. Food safety is a system, not a checklist.
Hand-controlled lamination for butter croissants, vegan croissants, danish and puff pastry — folded, rolled and frozen at peak.
Precise par-bake profiles across baguettes, batards, cobs, ciabatta, focaccia, Turkish, function rolls and speciality breads.
Frozen at the point of freshness, then temperature-controlled from our Rocklea freezer to your kitchen door.
Kitchens choose the format that fits their service — par-baked, fully cooked, or fully frozen dough.
Contract manufacturing for retailers and foodservice groups who need bakery quality without operating a bakery.
New product development shaped around real service — from menu concept to consistent, at-scale execution.
years manufacturing
certified processes
foodservice supply
Talk to our foodservice team about product development, private label programs and large-volume supply.
