There is no shortage of hip bakeries and cafes popping up around Australia, serving increasingly intricate desserts with ingredients lists a mile long. Sometimes, though, there’s nothing better than a comparatively simple slice that reminds you of what you used to eat as a child.
It’s that notion that has fuelled the growth of the Springhill Farm baking business. It all started over 30 years ago, when Ray and Jo Barber would host local schoolchildren for visits on their farm; at the end of the day, the kids would pile into the kitchen to bake some treats with Jo.
A few decades on, the paddock to plate concept has truly taken hold and Springhill Farm is serving up delicious baked treats to customers around the country, Ray and Jo’s daughter Fiona Whatley and her husband James having taken over the family business.
With stockists across Australia, Springhill Farm products can also be found on Qantas flights, while contract manufacturing is another growth area for the company.
Silicon Paddock sat down with Fiona to hear the story of Springhill Farm: