Bakery
Sara Lee Bakery was founded in 1949 by a Chicago baker named Charles Lubin, who named his business after his daughter, Sara Lee.
His dedication to quality ensured that his reputation spread to other cities in the US, but he was not prepared to sacrifice his standards by subjecting his products to long journeys. He solved the problem and at the same time helped to develop two new industries.
He experimented with freezing technology until his cakes could be successfully frozen and defrosted without spoiling them and he persuaded the aluminium industry to develop an aluminium foil pan in a round shape, suitable for his cheesecakes.
The Australian Sara Lee Bakery was built at Gosford, on the New South Wales Central Coast in 1971 to supply Sara Lee products for Australia and the entire Indian Ocean, South East Asia, and Pacific regions. Between 10% and 15% of production is now exported to major markets in the Middle East, Singapore, Hong Kong, and New Zealand.
Naturally, because most products are sold frozen fresh, no preservatives are necessary. “No added artificial colours, flavours and preservatives wherever possible” is our company policy, which we believe is a consumer benefit and sets us apart from other brands.
Sara Lee Bakery is known for wonderful, authentic recipes produced to the highest possible standard using the finest ingredients. Our range is diverse and delicious and can be purchased through most retail supermarkets and stores, as well as through our Foodservice division which supplies a wide range of catering and retail outlet businesses.
- Cheesecakes & Bavarians
- Fruit Pies & Crumbles
- Croissants & Danish
- Cakes & Puddings
- Premium Ice cream
- Frozen Fruit
- Lasagne & Quiches