TASTE: Blackbutt Bakery's head pastry chef Brendon White shares some of the award-winning bakery's secrets.
TASTE: Blackbutt Bakery's head pastry chef Brendon White shares some of the award-winning bakery's secrets. Jessica McGrath

Famous bakery reveals award-winning secrets

FAMOUS for its pies and slices, a South Burnett bakery is well-known for pushing the boundaries.

Blackbutt Bakery owner Roberta Anson said the secret to their award-winning products and celebrity following was creativity.

"Nowhere in the world, or Australia, will you find our slices, because there's no recipes," Ms Anson said.

The loaded pork pies, Big Mack pies, Golden Gaytime slices and Beesting French Vanilla slices were the result of experiments.

"There's no recipes, it's all made up," she said.

The Blackbutt team tries to have 50 slices at a time, including a revolving range of flavours.

"For me I don't want to get bored," Ms Anson said.

Their business is not about success, but rather about the people who visit and are willing to drive hours for a taste.

"It's not about the money for me, it's the people," she said.

Pastry chef Brendon White said a day at the bakery was never the same, with a large variety of products on show.

"We try to work out how we're going to create it, and the ingredients we're going to use," he said.

Their products are all handmade and the Blackbutt Bakery is run very differently to other bakeries.

"We like the element of surprise, we don't want to be like every bakery," Mr White said.

Passion is what drives their work, spending up to 18-hour days and the early hours of the morning on new creations.

He is an artist, creating iced-vovo inspired slices, with whatever ideas are thrown around in the bakery.

"It's home-made and it's quality, not quantity," Mr White said.

The bakery has won hundreds of pie awards from competitions, and were recognised by carsales.com as one of Australia's top five country pie shops in August 2018.

It all started eight years ago when Ms Anson decided to buy the more than 100-year-old bakery, for a career change from child care.

"I needed something to do and cooking was it," she said.

The country bakery is well known for their creative risks, but Ms Anson said the best flavours are yet to come.

The Blackbutt team are currently working on a few secret projects to be revealed in the next few months.

"It's never been tasted and off the charts," she said.

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