AG Bakehouse
A master Baker Andreas brought extensive European experience, as well as recognition of his talents and commitment, while Gabriella has perfected the business aspect that comes with AG Bakehouse.
His passion for his creations is balanced by a philosophies followed by Andreas’a top-quality product is always able to find a buyer’.
The bread selection isn’t huge; however their quality is of the highest importance. A sour dough-based culture created through Andreas in 1992 is the base of most of their breads, and a unique combination of seeds, grains, and other ingredients that are natural create delicious breads.
The nutritional value of these breads has been verified by scientific research and, most importantly there are no preservatives, additives flavors, colours dairy products, oil or fats are used. A.G. Bakehouse breads are increasingly requested by people suffering from intolerances or allergies. The Rye loaves are great for people who have yeast intolerance.
Although AG Bakehouse breads are readily eaten throughout Australia, Schwarzbrot (‘black bread’) has taken a while to gain acceptance. Andreas took his love for this northern European bread to his and was shocked that it was a bit odd in his home state. Since he is the only baker who makes this type of bread in Australia the acceptance has been slow but positive, as its richness in taste and texture can be combined with meats, cheeses or fish and even fruits.
The expanding network of delicatessens and retail stores selling AG Bakehouse breads is a true indication of the need for the delicious breads made by AG Bakehouse.
About AG Bakehouse
Andreas as well as Gabriella Sitnikow founded AG Bakehouse in the year 1990.
Its growth and success from one baker to employing ten other employees is due to their individual capabilities.
The Master Baker Andreas brought extensive European experience, as well as recognition of his skills and commitment, while Gabriella has perfected the business aspects in AG Bakehouse.
His passion for his creations is balanced by a philosophies followed by Andreas”a top-quality product is always able to find a buyer’.
The bread selection isn’t extensive, but their quality is of the highest importance. The sour dough tradition developed through Andreas in 1992 is the foundation of many of their products. Additionally, an unique combination of seeds, grains and other ingredients that are natural creates delicious breads.
Nutritional value has been scientifically verified and, even more importantly the breads are free of preservatives, additives flavors, colours dairy products and oils are included. The AG Bakehouse breads are being searched by those suffering from allergies or intolerances. Likewise, the Rye loaves are great for people who have yeast intolerance.
Although AG Bakehouse breads are readily consumed across Australia, Schwarzbrot (‘black bread’) has taken a while to gain acceptance. Andreas took his love for this northern European bread style to the country and was shocked that it appeared a bit strange in the country he was from. Since he is the only baker who makes this kind of bread in Australia the acceptance is gradual, but positive, as its richness in taste and texture can be combined with meats, cheeses or fish, as well as fruits.
The increasing number of delicatessens as well as other retail outlets that sell AG Bakehouse breads is a real indication of the growing demand for the breads that taste great from AG Bakehouse.
Melbourne VIP Cash For Cars and AG Bakehouse are located in the same area, if you are looking to sell your car, you can reach us when you visit AG Bakehouse. Look at below maps and get directions.
We Pay up to $10,000 in Cash For Any Car in Any Condition, Anywhere in Melbourne.
Go to : Dandenong Stadium
Melbourne VIP Cash For Cars
Unit 3/2 Lace St
Eumemmerring VIC 3177
(03) 9067 7578