Breaking Bread

When passing by the bakeries at Frewville and Pasadena, beware of sensory overload.

Displays of glossy pastries, whimsical cookie sandwiches and colourful doughnuts alongside rustic pizzas and freshly-baked artisan breads are hard to resist but if the visuals don’t get you, the baking aromas definitely will.

Rachel Godley manages Frewville’s bakery while Jackie Zaknic heads up Pasadena bakery. They each lead a team of more than 30 staff with baking days which begin at 4am and end at 10pm. Rachel loves the buzz of bakery and says her former job as a florist comes in handy.

“That background helps me make things look pretty. It’s all about making food look beautiful, that’s what draws people in. They see it looks delicious, then they want to buy it,” she says.

Rachel finds is hard settling on a favourite item from the bakery’s ever-changing menu but she loves her team’s take on the classic, layered sweet pasty – the danish. Right now, she’s loving a strawberry and mint danish, hand made from scratch in store every day.

“We team up with our Organics section and try to use seasonal produce they get from local growers so as the seasons change, so will the danishes,” she says. Jackie also names the flaky, filled danish as her all-time favourite pastry treat. I love them, they’re a science and an art to create,” she says.

“They are so time consuming to make, you have about six different steps just to get the pastry right. It has to sit overnight and then you roll it out again, add almond paste or apple or any other filling.”


Danishes aren’t really Danish at all. The pastries originated in Austria and were brought to Denmark by Viennese bakers in the 1840s when Danish pastry workers went on a long-term wage strike. In Denmark, danishes are called Vienna bread or wienerbrod.


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