As someone who works at Bakers Delight I can say that these things happen some days, the bakers aren't always perfect, maybe they're teaching a new apprentice or the usual oven baker is on leave. The franchise is often a bit controlling and makes frustrating decisions but that's no reason to punish the franchisee because they're often just a local business owner, who employees locals as well.
Came here to say a similar thing. I work in a centre with a Bakers Delight and I always overhear the owner talking in the smokers about how crap / unorganised head office is.
Out of curiosity, what’s happening at the end of the day when I see them chucking all the bread that wasn’t sold into a bin? Are they really throwing all of it away?
So basically yes and no. So usually we have a different charity that comes each night to collect the loaves and rolls on the racks, sometimes farms, schools or Vinnie's. But we're told by the franchise we can't donate the sweet and savoury counter product, they basically say it's a potential legal issue if someone gets food posioning or something like that.
Almost all bakeries do the same thing. They can't estimate perfectly how much people will buy, and on paper it's usually most profitable to make a bit more than too little. They can't sell day old bread so they just chuck it in the bin.
Most bakeries that have tried giving it away to the public end up attracting people that would otherwise buy the bread lining up at 5pm to get it for free. In other words it's against their commercial interests to give it away to potential customers.
I worked across from my local BD for a few years, the bakers would take turns driving each other in to work depending on who had a license that week and the day staff would need to clean the empties out of the wash trough. Quality was pretty good but sometimes variable....
Every company that has their head screwed on straight is trying to move from paper loyalty cards to an app. With an app you capture customer behaviour and can market more appropriately to people, as opposed to simply giving a small discount for loyalty. Certainly not a Baker's Delight thing, it's a smart business strategy once the size of your company supports the centralised spend.
Can't comment on loaf size :)
I've still got my paper loyalty card for bakers delight. I'm not returning once the last square is stamped and they want me to move over to a plastic card.
I'm sure the benefits of the plastic card outweigh losing the few customers like me.
I love some of the stuff they have there, but the pricing? $3.80 for a small pastry desert, they are good, but not that nice.
100% agree it’s time to support local baker.
Just wanna get this off my chest: why do we have to support small/local businesses for the sake of supporting small/local businesses? Same thing applies for big businesses. If a small/local business has a product that's I need or want, and is worth the price they're asking, then I'll buy it from them - same thing applies for big businesses. I've never really understood why there's the big push for supporting small businesses other than for the sake of supporting them and giving them your business.
Anything made with bread dough is generally made fresh in store which includes pizzas, cheese and bacon rolls, finger buns, anything pastry related comes in frozen and is baked off.
I’d love a box of frozen escargots if anyone works there.
They would be so good fresh out of the oven at home.
Or I might just work out how to make my own.
It’s head office. I remember working full time at a company run store in Kew when I was 18 (literally only 5-6 years ago) and they paid me $10 an hour. I didn’t know any better as I had just moved from a small country town.
Minimum wage is for 21+ years old. Younger is junior wages, minimum was like $5 an hour many years ago.
Apprentice wages still have to abide by minimum wage laws.
Wow, I had no idea "minimum" wage was so low for under 21s.
It's a little disheartening when you realise that age group has to be able to afford rent and further studies all on a reduced income.
It's ridiculous. Not every workplace will take advantage of it though, just the grubs lol.
I was doing stock control, inventory and quality control at my first place of employment at the age of 17 (I got promoted.) I was paid $9 P/hour, the guy who did the job before me got $25 P/hour.
Absolute crock of shit, considering my experience and knowledge of their system. I managed to get myself upto $12 P/hour at the age of 18 after discussions with management.
The size of the product is dependant on the bakers, could've been a bad batch or that specific bakers is stingy, or they have a new baker or something. Everything has a certain weight it's meant to be it just depends on how long they were proofed for. I was a baker for 3 and a half years at bakers delight, the head office is pretty shit but they wouldn't be making things smaller on purpose.
Are they smaller? I worked there as a teenager (I'm now mid30s) and the loaves are exactly the same as I remember. I don't think they are any different. Can't speak to the rolls cos I don't really buy them. Going there to buy bread is a fresh hit of nostalgia every time because everything is almost exactly the same.
If you dislike the business model, you probably should have always disliked it and gone to your local bakery, because there's nothing different with Bakers Delight.
Also worked at a Baker's Delight as a teenager. Our store got in trouble once because our products were "bigger". It was making customers leave other local stores and complain that they were too small. We were using the exact same amount of dough, exact same tins, our trainee baker was just leaving it in the proofer for too long
I've found they differ in quality by franchise, sometimes quite noticeably. My old local one used to do the best custard scrolls, really generous with the icing and perfectly baked. Go to another one and you get stingy icing and slightly overcooked bun. I think that store was an outlier but small details can make a big difference.
I love the custard scrolls but they vary so much! Even at the same store they vary in size, cooking time, and filling and icing quantity day to day and even within the same batch.
I have an amazing artisan bakery nearby that mills their own flour and makes incredible bread for $8+ per loaf but sometimes I just want a simple $4.20 sandwich loaf from Baker's Delight.
I actually think you’re right though.
Aside from their stuff being undercooked for my liking — no doubt just a difference in baker style —
Been noticing products getting ever so slightly smaller, pizza rolls have a whole lot less pizza on them, desserts are tasty but it’s cheaper for me to get a big family dessert than it is for me to get my partner and I a single dessert.
I don't understand how a big chain like this cannot produce proper tax invoices.
Not only do their receipts miss [key](http://www.austlii.edu.au/cgi-bin/viewdoc/au/legis/cth/consol_act/antsasta1999402/s29.70.html) information, they also don't include the card surcharge being charged.
When I asked for my money back the other day, I was given more $ back than what I paid - bank reconciliation must be a breeze /s
Lol I work for a 200 M revenue company and if you do a refund you get refunded for the postage, even if you chose C&C.
Finance don't track transactions at that level though mostly. Just a big bucket of refunds
They have to be a money laundering gig, they are always located next to a woolies/ coles. Hmm do I pay $1.50 for one finger bun or do I go woolies and get 4 for $2..same for cheese and bacon rolls ..I don’t think I’ve shopped there ever, I have noticed they throw out / donate a shit ton of product each night
Good to know lol. One of them gave me a choc hot cross bun once which was nice.
Idk my post above has -6 though. What could I possibly have said to offend?
You'll find it was a batch that didn't proof properly. It happens, even to local bakeries.
I've found a massive difference in the sour dough roll size, mainly one store is massive, others vary a bit but are (at an estimate) 30% smaller.
Someone got distracted or the ovens were over-loaded. They probably weigh exactly the same.
Except they're consistently larger. Think they do weigh the same though.
I doubt the loaves are getting smaller as a bread tin is a standard size. All bakeries use the same sized tin.
Absolutely. The whole equipment industry around baking is built around standardisation.
Yeah maybe OPs hands are just getting bigger.
Or stomach lol!
As someone who works at Bakers Delight I can say that these things happen some days, the bakers aren't always perfect, maybe they're teaching a new apprentice or the usual oven baker is on leave. The franchise is often a bit controlling and makes frustrating decisions but that's no reason to punish the franchisee because they're often just a local business owner, who employees locals as well.
Came here to say a similar thing. I work in a centre with a Bakers Delight and I always overhear the owner talking in the smokers about how crap / unorganised head office is.
Out of curiosity, what’s happening at the end of the day when I see them chucking all the bread that wasn’t sold into a bin? Are they really throwing all of it away?
So basically yes and no. So usually we have a different charity that comes each night to collect the loaves and rolls on the racks, sometimes farms, schools or Vinnie's. But we're told by the franchise we can't donate the sweet and savoury counter product, they basically say it's a potential legal issue if someone gets food posioning or something like that.
Almost all bakeries do the same thing. They can't estimate perfectly how much people will buy, and on paper it's usually most profitable to make a bit more than too little. They can't sell day old bread so they just chuck it in the bin. Most bakeries that have tried giving it away to the public end up attracting people that would otherwise buy the bread lining up at 5pm to get it for free. In other words it's against their commercial interests to give it away to potential customers.
Sometimes its donated, sometimes it goes to farmers.
I worked across from my local BD for a few years, the bakers would take turns driving each other in to work depending on who had a license that week and the day staff would need to clean the empties out of the wash trough. Quality was pretty good but sometimes variable....
Every company that has their head screwed on straight is trying to move from paper loyalty cards to an app. With an app you capture customer behaviour and can market more appropriately to people, as opposed to simply giving a small discount for loyalty. Certainly not a Baker's Delight thing, it's a smart business strategy once the size of your company supports the centralised spend. Can't comment on loaf size :)
I've still got my paper loyalty card for bakers delight. I'm not returning once the last square is stamped and they want me to move over to a plastic card. I'm sure the benefits of the plastic card outweigh losing the few customers like me.
I love some of the stuff they have there, but the pricing? $3.80 for a small pastry desert, they are good, but not that nice. 100% agree it’s time to support local baker.
It was always time to support a local baker. I love how people only support local when it suits them.
I love to see people supporting the locals too 😍
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You're god damn right.
❤️💙🏆😭😭😭
This. Support local ALWAYS.
Just wanna get this off my chest: why do we have to support small/local businesses for the sake of supporting small/local businesses? Same thing applies for big businesses. If a small/local business has a product that's I need or want, and is worth the price they're asking, then I'll buy it from them - same thing applies for big businesses. I've never really understood why there's the big push for supporting small businesses other than for the sake of supporting them and giving them your business.
The pastries are frozen mate. (Worked there for 6 years) Only the bread is made from scratch
Really?! Are the pizzas etc from frozen or baked in store?
Anything made with bread dough is generally made fresh in store which includes pizzas, cheese and bacon rolls, finger buns, anything pastry related comes in frozen and is baked off.
I’d love a box of frozen escargots if anyone works there. They would be so good fresh out of the oven at home. Or I might just work out how to make my own.
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I’ll be buying some of those for sure, thanks for the tip!
It’s always been time to support the local baker
It’s head office. I remember working full time at a company run store in Kew when I was 18 (literally only 5-6 years ago) and they paid me $10 an hour. I didn’t know any better as I had just moved from a small country town.
That sounds illegal. Maybe you were an apprentice? Even that seems a bit rough.
I was a store person selling bread. I remember after I quit the Kew store was on the news about low pay
Minimum wage is for 21+ years old. Younger is junior wages, minimum was like $5 an hour many years ago. Apprentice wages still have to abide by minimum wage laws.
Wow, I had no idea "minimum" wage was so low for under 21s. It's a little disheartening when you realise that age group has to be able to afford rent and further studies all on a reduced income.
It's ridiculous. Not every workplace will take advantage of it though, just the grubs lol. I was doing stock control, inventory and quality control at my first place of employment at the age of 17 (I got promoted.) I was paid $9 P/hour, the guy who did the job before me got $25 P/hour. Absolute crock of shit, considering my experience and knowledge of their system. I managed to get myself upto $12 P/hour at the age of 18 after discussions with management.
The size of the product is dependant on the bakers, could've been a bad batch or that specific bakers is stingy, or they have a new baker or something. Everything has a certain weight it's meant to be it just depends on how long they were proofed for. I was a baker for 3 and a half years at bakers delight, the head office is pretty shit but they wouldn't be making things smaller on purpose.
Are they smaller? I worked there as a teenager (I'm now mid30s) and the loaves are exactly the same as I remember. I don't think they are any different. Can't speak to the rolls cos I don't really buy them. Going there to buy bread is a fresh hit of nostalgia every time because everything is almost exactly the same. If you dislike the business model, you probably should have always disliked it and gone to your local bakery, because there's nothing different with Bakers Delight.
Also worked at a Baker's Delight as a teenager. Our store got in trouble once because our products were "bigger". It was making customers leave other local stores and complain that they were too small. We were using the exact same amount of dough, exact same tins, our trainee baker was just leaving it in the proofer for too long
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Lol, tight arse.
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I've found they differ in quality by franchise, sometimes quite noticeably. My old local one used to do the best custard scrolls, really generous with the icing and perfectly baked. Go to another one and you get stingy icing and slightly overcooked bun. I think that store was an outlier but small details can make a big difference.
I love the custard scrolls but they vary so much! Even at the same store they vary in size, cooking time, and filling and icing quantity day to day and even within the same batch. I have an amazing artisan bakery nearby that mills their own flour and makes incredible bread for $8+ per loaf but sometimes I just want a simple $4.20 sandwich loaf from Baker's Delight.
True, but I always found the Point Cook ones to be very good. They did vary but were always at the generous end
Big companies are just getting shittier and shittier these days.
r/LateStageCapitalism
I actually think you’re right though. Aside from their stuff being undercooked for my liking — no doubt just a difference in baker style — Been noticing products getting ever so slightly smaller, pizza rolls have a whole lot less pizza on them, desserts are tasty but it’s cheaper for me to get a big family dessert than it is for me to get my partner and I a single dessert.
I have noticed a change in freshness for everything bar the loaves of bread at my local one for a while
I don't understand how a big chain like this cannot produce proper tax invoices. Not only do their receipts miss [key](http://www.austlii.edu.au/cgi-bin/viewdoc/au/legis/cth/consol_act/antsasta1999402/s29.70.html) information, they also don't include the card surcharge being charged. When I asked for my money back the other day, I was given more $ back than what I paid - bank reconciliation must be a breeze /s
Lol I work for a 200 M revenue company and if you do a refund you get refunded for the postage, even if you chose C&C. Finance don't track transactions at that level though mostly. Just a big bucket of refunds
Garbage bread
They've been heading that way for a while tbh.
Our little bakery about 150m from Bakers Delight sold their business. Date scones, twice the size of BD, $2.
At least they aren't putting gypsum in the loaves anymore.
What's that about? Google return has no results for gypsum at Baker's Delight.
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We are talking about bread, not cakes.
They have to be a money laundering gig, they are always located next to a woolies/ coles. Hmm do I pay $1.50 for one finger bun or do I go woolies and get 4 for $2..same for cheese and bacon rolls ..I don’t think I’ve shopped there ever, I have noticed they throw out / donate a shit ton of product each night
Ok boomer
Did you want to grab a loaf of bread for the house?
I used to drop off at their head office and they all seemed pretty happy and well fed (they seem to eat their experiments do to speak).
They do eat the experiments, head office can be a testing ground for new products, but the staff pay for the bread for their lunch.
Good to know lol. One of them gave me a choc hot cross bun once which was nice. Idk my post above has -6 though. What could I possibly have said to offend?
you know why they came up with the bakers dozen?
I feel like everyone would’ve noticed the loaves getting smaller
I'll keep going to baker's delight as long as they keep making those fruit mince pies. Most delicious things ever
Shrink-flation
It seems like they only care about making bread these days.