Plastic-free bakery
Bread is packed in bio bags rather than conventional plastic.
Our story
The family business.
An entirely family-run bakery in Balnarring on the beautiful Mornington Peninsula.
From one baker to a whole bakery team.
Ray and Jill Johns took over the business in 2001.
Their daughter Jess—a qualified baker and pastry chef—joined full time in 2006. Lucy, a Chartered Accountant, joined in 2014.
The business grew steadily: first a coffee machine, then a wider bread selection made from scratch using traditional methods. Pie recipes were rebuilt around slowly braised fillings and trans-fat-free pastry, starting a revolution in pie sales.
The bakery remains family owned and run. The family and team love serving locals and visitors every day and look forward to welcoming people in store.
Baking & music
Early starts. A growing team. Sunday jazz.
At the beginning, Ray was the sole baker—starting at 1am and finishing around 1pm, seven days a week.
Today the team includes bakers, pastry chefs, chefs, kitchen hands and service staff, serving customers every day of the year except Christmas Day.
Ray’s other passion is music. Sunday Afternoon Jazz has been a Balnarring institution since 2011, turning the café into a live venue with local wine, good food and a warm community atmosphere.
Plan a jazz SundayOur philosophy.
The bakery is where creativity, fun and passion meet attention to detail. Bread, pies, cakes and take-home meals are crafted with joy and locally sourced ingredients.
Care beyond the counter
A lighter footprint.
The bakery pairs old-fashioned care for food with practical environmental choices.
Bring your own cup
Customers receive a coffee discount when they use a reusable cup.
Waste put to use
Coffee grounds go to locals for fertiliser, while leftovers support wildlife rescue instead of landfill.
Local ingredients
Thoughtful sourcing keeps the food connected to the Peninsula community.