A growing number of Australians diagnosed with Coeliac disease and gluten intolerances was the impetus behind the design and fitout of a whole new bakery facility from Bakers Maison.


Bakers Maison is a French-style bakery that provides par- and fully-baked frozen products to cafes, pubs, clubs, restaurants and caterers around Australia.


After purchasing the vacant land next door to its Revesby bakery, the company built a new facility that included an entire purpose-built floor dedicated to gluten-free production which enables its products to be certified by Coeliac Australia.


According to Bakers Maison, it has never been more important to deliver safe and reliable gluten-free products that meet the stringent expectations of an increasingly food-focused society.


One in 70 Australians are affected by Coeliac disease, but approximately 80 per cent of them remain undiagnosed, according to Coeliac Australia.


In the new facility, which was opened in October last year, all gluten-free ingredients are stored separately in order to prevent cross-contamination and the finished product is completely sealed before being dispatched in order to ensure its safety.


Gluten-free products comprise approximately seven per cent of the entire Bakers Maison range. Another floor in the new facility hosts croissant production, and the underground level contains a 35-space carpark, a rare find in suburban Revesby, according to the bakery company.


Bakers Maison says that by bringing its gluten-free manufacturing inhouse, it became much easier to manage staffing and consistency, as well as the logistics of shipping around Australia.


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