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Banjo’s – not all bread is created equal…

‘At Banjo’s you can taste the difference’ you will hear people say.  A Tasmanian ‘staple’ since 1984 and now with almost 40 bakeries across Australia, Banjo’s is home to the freshest and best tasting breads.   But, it’s not just bread – the range of delicious products extends to sweet, savoury, salads and the highest quality coffee created by qualified baristas.  Join us and make Banjo’s part of your every day!

Our story, our success

Banjo’s is a successful Bakery Café franchise with nearly 40 stores across Australia and still growing.

Our delicious products are made by food lovers who care about, using the best ingredients and creating the best tasting food and coffee.  Our simple philosophy results in a large number of loyal customers, many who make a visit to Banjo’s part of their daily routine.

Our success is not just for our benefit.  We have a strong community focus and are committed to giving back what we can in sponsorship’s and product donations to local community organisations. Banjo’s collectively gives away over two million dollars of product every year.

Bakery beginnings

Banjo’s was founded in Tasmania in 1984 and has operated successfully since, growing to almost 40 stores across Australia.  The idea, unique at that time, was to provide a place which offered customers the opportunity to sit down and enjoy freshly baked breads and cakes or handmade treats for breakfast, lunch or a snack with a perfectly made coffee.

“The food was, and still is, hand crafted fresh each day and served in a modern, comfortable and relaxing environment. We bake a superior loaf and our bread is still made the traditional way, preservative free, fresh, soft and delicious.” Managing Director Jessica Saxby explains.

Marcel Schnitzer, Product Research & Development

“From the day we opened our doors, customers were quick to respond to the Banjo’s experience and now, with more than 11 million customers visiting a Banjo’s store each year we are successfully evolving.”  “The growth of Banjo’s Bakery network has been a natural evolution. Slow enough to ensure we stay true to ourselves and our customers, but large enough to ensure the quality systems and processes are in place to provide a unique and memorable customer experience.”

Banjo’s original team outside the Elizabeth Street store in Hobart – 1984

The Early Years

There are staff members who have been with Banjo’s from the beginning and are still with the business today. Marcel Schnitzer has been a constant figure at Banjo’s since the beginning and now heads up the Research and Development team and is responsible for many of the new recipes and production techniques for the network.

We asked Marcel about the early years at Banjo’s…
“When we first started, we sold lots of different kinds of pies and danishes. We would make danishes continuously through the day, sometimes up to 5 times a day.  They sold so quickly they would go out the front still hot. The customers loved them. It’s the original recipe that we use today.” said Marcel, “Back then we had quite a few different flavours, we had a Cherry Danish and even a Fruit Mince Danish at Christmas time.”  Marcel said “Our pies were really popular too.  People loved them because they were different to the mass produced pies available then.  Our pies were handmade and still are today, with our pastry being a customer favourite!”

Why do you think people liked Banjo’s so much?
“People simply love the food. They could go somewhere else but the products were not as fresh, they were cold and baked once in the morning and then just left sitting there.”  Marcel explained, “At Banjo’s all our food was hot and fresh and we made it on the premises. People used to travel from near and far over just to taste our fresh, hot food.”

Why do you think people liked Banjo’s so much still today?
“For the same reason really.  People simply love the food. Everyone who lives near a Banjo’s Bakery would have a Banjo’s moment – it’s a tradition, part of their everyday!”