Spotlight On…Tieri Bakery

Business name: Tieri Bakery

Your name: Chris & Genalyn Lewis

How long have you been operating: Since December 2021

Locations serviced: Tieri and surrounds

Follow: www.facebook.com/TieriBakery

Tell us about yourself and how you came to be operating Tieri Bakery?

My wife, Genalyn, and I were living on the Sunshine Coast. We saw an advertisement looking for someone to manage the bakery. I’ve got a long history in baking and we were ready for a change, so we applied for the opportunity and got it. We moved to Tieri in October 2021 and opened our doors in December.

The Tieri Bakery is jointly operated by Oaky Creek Coal and Blackdown Accommodation Services, with myself and Genalyn running the operation. I work out the back doing the baking and she manages everything out front, dealing with the customers. It works well for us.

How and when did you discover your interest in baking?

It was back in the 80’s when I wanted to get out of school but my parents wouldn’t let me leave until I got an apprenticeship. I tried baking and, as a surf-bum, when I discovered the shift finished at 6am – which is the best time to go surfing – I decided to stick with it! I did four years as an apprentice plus another year, before working at a few other venues on the Sunshine Coast.

Then, unexpectedly, a friend presented me with a job offer in Papua New Guinea, teaching the Engan people how to bake. It’s incredibly primitive over there so it was a real culture shock, but I took on the adventure with both hands. I accepted them and they in turn, accepted me. We worked together really well for six years. Around 2005 I felt I needed to do something different so I went into drilling and ended up working in the Philippines for 12 years. That’s where I met Genalyn.

When Covid hit, we moved back to the Sunshine Coast and that’s when we saw the ad for Tieri Bakery and my career came full circle.

What’s a typical day like for a baker?

Well, you start at midnight and finish at 2pm so the hours aren’t really all that social

The first thing I do when I get to the bakery is make the bread – white, wholemeal, grain, sourdough rye. I make it all fresh, daily. Averaging around 100 loaves a day, some for the bakery and some for the Mess on site at Oaky Creek.

What else do you make for your customers?

As well as the bread, we make pastries and pies, cakes and rolls. Everything from steak pies, potato pies, cheese and bacon, mushroom, curry and pepper pies, to vanilla slices, caramel slices, lamingtons, carrot cake, cupcakes, eclairs, salad rolls and different types of sandwiches. They are all made fresh every day, here on site. Oh, and we make a great cup of coffee too! Guaranteed, the best pies and coffee in Tieri.

What’s the most popular?

Sausage rolls are definitely the most popular, followed by our pies, either plain or cheese and bacon.

What’s your busiest time?

Mondays and Fridays are the busiest days of the week. Being the first day of the week, Monday means we have to restock everything. And on Friday we have to supply the kitchen at the Mess with enough to last through the weekend.

Genalyn comes in early on those days to help out with the non-baking activities, whilst I produce as much as I can in time for opening.

Why do you love what you do?

We don’t own the bakery, but we’re given the freedom to make it and run it as if it were ours, and that’s something we’re very grateful for.

I also love the freshness of the produce. We bake everything on site. Nothing is brought in. It’s all handmade from scratch, fresh, every day. I’m proud to provide the people of Tieri with home made, tried and tested – and tasty! – recipes.

Have you ever had a baking disaster?

Back when I was a kid at school. I can’t remember what we were making during my home economics class, but I know I put salt in, instead of sugar! I haven’t made that mistake again!

For any budding bakers, what’s your best baking tip?

Measure twice and make it once. It’s an old carpentry trick but it applies to everything that requires precision. Double check everything to save time and ingredients…and your sanity.

Where can people find you?

We’re located at Shop 8 in Tieri Shopping Centre.

What are your opening hours?

Monday to Friday from 4.30am until 2pm.

Saturday (as a cafe only; limited menu) from 7am – 11am.

Over the holiday season, our last trading day is Saturday, 16th Dec 2023. And we open again on Monday, 8th Jan 2024.

How can people contact you?

Via bakery.tieri@dryander.com.au or on 0401 902 952. Or send us a message on Facebook: www.facebook.com/TieriBakery.