Bakers Delight - Marketplace Gungahlin
General hours today
9am - 5:30pm
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Bakers Delight

Bakers Delight

Contact details and opening hours
Contact Bakers Delight
Opening hours
7am - 6pm
7am - 6pm
7am - 6pm
7am - 6pm
7am - 6pm
7am - 5pm
7am - 4pm
Shop H62,
30 & 33 Hibberson St, Gungahlin,
ACT 2912

As Australia’s most successful bakery franchise, Bakers Delight has over 33 bakeries across 3 countries, serving 2 million customers each week.

Every day in every bakery, bakers hand craft traditional and gourmet breads using real ingredients, real bakers and real ovens. Their bread is not made in factories nor a production line, and it never sits on the shelf for days. All breads are baked fresh each day, onsite at each bakery.

Whatever the occasion, Bakers Delight offer a wide variety of delicious breads baked daily, including favourites such as Cheesymite Scrolls, flavoured pullapart breads, traditional finger buns, and their best-selling high-fibre, low GI bread.
Delightful Rewards
If you love fresh bread, you’ll love Delightful Rewards.

Join the club and you’ll receive:

  • The latest product offers
  • A special voucher on your birthday
  • Advance notice of competitions
  • New product previews
  • Delicious recipes

Bakers Delight’s Authentic Sourdough
At Bakers Delight, bakers make and bake bread by hand using traditional techniques and recipes, the same way sourdough has been made for 200 years. Bakers follow a time-honoured 8-hour process of baking sourdough, taking time rather than shortcuts. Moulded by hand, the dough rests for a few hours at different stages, ensuring a full, rich flavour. When the loaf goes into the oven, it’s baked on hot stones, not metal trays, giving it a lovely crusty finish.

Pane di Casa
Just five simple ingredients are used to make Bakers Delight’s traditional Pane di Casa: yeast, flour, salt, water and oil. It’s the preparation and baking that make it so deliciously special. Once the dough is created for the traditional Italian loaf, it rests for around 12 hours, where the loaf doubles in size as it ferments. This process gives the bread its nice dense crust.