Tatura Hot Bread may boast one of the best vanilla slices in Victoria, but new owners Sophia, George and Olivia Wells are also determined to create new and delicious products to delight their customers.
Olivia is the baker behind the business; she’s a master of the classics, but a maestro of creative and experimental pastries.
The bakehouse supervisor is not afraid to try something new, and is always experimenting and bringing fresh new products to town.
“We’re passionate about what we do,” Olivia said.
“We try and have two or three different things each week.
“For example, every week we do a few different flavoured cheesecakes to change it up so when people come in there’s something different to try.
“We’ve just put on two apprentices as well so it gives them a chance to try new aspects of the industry and get experience as well.”
The Wells are keeping up with the latest trends and consumer demands, introducing vegan and gluten-free products.
"There's more and more gluten-free and vegan people getting around nowadays so you've got to cater for them,“ co-owner and manager George said.
“Not so many locals but more people visiting from out of town.”
The community has been supportive of the new products, and even though some experiments aren’t as successful as others, the feedback has been overwhelmingly positive, George said.
Taking over in the midst of lockdowns and the COVID-19 pandemic didn’t slow the family down.
“The lockdowns were always interesting,” George said.
Outbreaks in the community and the subsequent lockdowns would wipe out the staff for weeks at a time.
But George said the community was supportive and understanding of the challenges they faced and he was grateful for their continued patronage.