The "New" Gembrook Bakery

09/10/2026

🚨 WE’RE HIRING! 🚨

Ever dreamt of turning flour into absolute magic? We’re on the hunt for a new Baking Apprentice to join our crew here in Gembrook! 🥐🥧

If you’ve got a passion for pastry, a tolerance for early mornings (coffee is provided, obviously ☕), and want to learn the ropes of knocking out legendary pies and epic bakes, we want you! You’ll be teaming up with myself, Tynan, Joe and the rest of the crew to keep the ovens firing and the display cabinets full.

What we’re looking for:

An eagerness to get your hands doughy and learn the trade.

A cracking attitude and top-tier work ethic.

Someone who appreciates a damn good chunky pie!

What you get:

Real, hands-on training in a busy, awesome bakery environment.

A fun team to work with.

Way too many taste-testing duties (someone's gotta do it).

Sound like your jam? Drop into the bakery to say g'day and hand in your resume, or shoot us an email at [email protected] to get the ball rolling. Let’s get baking! 🥖🔥

02/10/2026

Over the last few years, staying positive and keeping our heads down has been the name of the game. We've tried to steer clear of policy debates and politics in general, and that's not changing today—though keeping a straight face about the latest regulation is getting harder.
​Unless you've missed the memo, small businesses are now blocked from passing on card processing fees. For us, absorbing those surcharges eats up well over $20,000 a year. It's a heavy blow for a bakery already fielding relentless cost hikes across flour, butter, utilities, and everything else it takes to keep the doors open.
​The hardest pill to swallow is the unfairness to our cash-paying regulars who shouldn't have to carry the weight of transaction shifts, but for now, we are going to absorb these fees entirely through the end of the year and reassess then.
​One thing that will never change: the quality of what comes out of our ovens. We will never compromise on our ingredients, shrink our portions, or cut corners.
Looking further down the track, we know the junior wage increases are coming at the end of the year and it will be another significant hurdle. Since we rely heavily on a fantastic crew of young local staff, that's going to add another layer of financial pressure, even if it is staggered over time.
​Hospitality right now is a brutal endurance test. We're hanging in there because of this wonderful community we've grown so fond of. Thank you for always having our back, we bake for you, and we couldn't do it without you.

02/09/2026

What do you reckon??? New Pie Of The Month? 🤮🤣

03/08/2026

Spice Up Your Lunch!
Introducing the Mild Creamy Peri Peri Chicken Pie.
​A massive thank you to Rowan down at the Gembrook IGA for pitching this brilliant idea!
​Craving something savory and tangy, but not a fan of the heat? We've got you covered.
​We take tender chunks of chicken and simmer them with fresh capsicum, zesty lemon, and a mild Peri Peri spice blend. Then, we fold in rich cream cheese to create a beautifully smooth, savory gravy with zero chili burn. Baked in our flaky pastry and finished with a crunchy flaked almond lid.
​Come in and try the new local favorite!

16/07/2026

⚠️ WARNING: PARTY PIE ROULETTE ⚠️
3 Innocent Pies. 1 Carolina Reaper Death Trap. They all look exactly the same, but one will melt your face off. Have you got the guts? Challenge your mates to the ultimate spicy showdown.

Grab a pack from the freezer!

01/07/2026

LE BOURGUIGNON 🇫🇷 Classic French comfort, wrapped in a pie.
Stage 1 of Le Tour de France kicks off this weekend, and our tribute pie is hot in the warmer ready to help you carb up for the couch.
Drop your sticky bidon, bridge the gap to the breakaway, and grab this winter masterpiece: slow-cooked beef, bacon, onion, mushies, and a massive red w**e reduction inside our custom baguette-inspired casing.
We can't pronounce it, but we can definitely endorse it. Get in before the peloton cleans us out! 🥖🍷

30/06/2026

⛰️ THE KING OF THE MOUNTAINS PIE HAS ARRIVED ⛰️

Le Tour is kicking off on Saturday, and we are hunting for points in the King of the Mountains jersey with Le Bourguignon! (That's fancy French for Beef Burgundy 😉)

We’ve engineered this month's feature with pure French bistro tradition, wrapped up in a gold-medal pastry casing.

The Engine: Chunky beef shoulder and thick bacon strips slow-cooked to absolute melting point.

The Aero: A rich, glossy reduction of full-bodied red w**e, garlic, and fresh herbs.

The Sprint Finish: Golden, pan-charred chunky onion wedges and rustic button mushrooms.

⚠️ TESTED & CLEARED BY ANTI-DOPING: Look, the flavour profile on this bad boy is so powerful it probably should be banned, but we promise it’s 100% WADA-approved. The only things we are "injecting" into this pie are a ridiculous amount of rich beef gravy and pure, buttery pastry layers! 🤫💉

It’s dense, rich, deeply savoury, and the ultimate winter fuel to keep your gears turning while you watch those midnight mountain stages.

Don't get dropped by the group ride—attack the counter at Gembrook Bakery and grab yours fresh from the warmer today! 🥇

25/06/2026

The people have spoken... and the PHILLY CHEESESTEAK PIE IS BACK! 🧀🥩

You didn't stop asking, so it’s officially back in the regular rotation! We're talking tender, juicy chunks of steak, sautéed capsicum and onions, and a serious amount of gooey cheese sauce wrapped in our signature flaky pastry.

Available from tomorrow morning! Make sure you drop by and grab one before they walk out the door.

📍 See you at Gembrook Bakery!

22/06/2026