The baking facility is housed in an 800m2 building located at 2/34 Glenbarry Road, Campbellfield. The business served between 700 and 800 patrons per day. Whilst the cafe continued to flourish, Ponti began to focus his energy on servicing the food industry with quality, freshly baked, innovative breads at a wholesale level.
The greatest innovation in Ponti's Bakery was the introduction of the large "boutique" tin loaf in 1996-97, which is characterised by an increase in sandwich yield per loaf, while eliminating wastage and increasing cost effectiveness. The Boutique loaf has since been adopted across the industry and known by other descriptions such as "catering", "special tin" or "jumbo" loaf.
The greatest innovation in Ponti's Bakery was the introduction of the large "boutique" tin loaf in 1996-97, which is characterised by an increase in sandwich yield per loaf, while eliminating wastage and increasing cost effectiveness. The Boutique loaf has since been adopted across the industry and known by other descriptions such as "catering", "special tin" or "jumbo" loaf.
Services
What is a Boutique? As a customer Eyal expressed his frustration in using sourdough cob loaves for his sandwich platers. He was always having to deal with uneven slices and lots of unusable end pieces. The Solution - A sourdough cob style bread with even usable pieces, eliminating wastage, frustration and increasing cost effectiveness.
Reviews (7)
Tina Fazzari
Jun 15, 2019
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Michael Dean
Jan 17, 2017
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Peter David Parsons
Sep 04, 2016
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Sean Clarke
Oct 17, 2015
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Lyn Rhodes
Oct 09, 2015
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Kerrena Ramadan
May 26, 2015
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Janet Rankin
Nov 09, 2013
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The Ponti's fruit loaf is to die for. A decent size sourdough loaf, with chunky pieces of apricots, raisins, sultanas and dates. Its not like those commercial breads full of air and not much fruit. It's delicious with butter alone or another favorite is to smoother it with mascarpone cheese and honey.
