Comments on: What is your supermarket importing now?

By: Duncan

Duncan — Mon, 28 Nov 2011 06:40:54 +0000

@Steven: thanks for your perspective. I think the point many people would make is quite simply that the greater variety this makes possible need not ever be manufactured overseas. The food miles involved in importing uncooked or parcooled product for finishing in-store is hard to justify.

By: Steven

Steven — Mon, 21 Nov 2011 08:33:58 +0000

For those still interested in this topic. As a Woolies baker I can confirm that the Artisan range is par-baked (as in partially baked) overseas, then frozen before transport. The baking process is completed in-store before display.

The in-store bake-off range is only a very small part of our daily production. The majority of bread and rolls produced in store is made from dough mixed in the bakery.

The baking of par-baked product saves time on these otherwise time-consuming specialty products. It allows us to easily display more variety to customers.

By: Maria

Maria — Mon, 01 Nov 2010 09:10:46 +0000

I can say, the photo's aren't "hotdog bun size" (see the weight..over half a kilo).. They are full loaves of bread and weigh more than a standard loaf, that's for sure. Would feed quite a few people for lunch or dinner & nobody in my area makes loaves as tasty as these.. which is sad.

By: Sandy the Podiatrist (Brisbane)

Sandy the Podiatrist (Brisbane) — Mon, 01 Nov 2010 01:57:23 +0000

Hmm. That is ridiculous. They can't be flown – too expensive so must come by boat? Perhaps they arrive here as blobs of dough and are baked in house? Not cheap either – can't know the scale of the photo but that's just like a hot dog bun yes? For $2 more you can get a big loaf of sourdough from the baker outside.

By: pegasus01

pegasus01 — Fri, 18 Jun 2010 10:47:28 +0000

IT'S BOUGHT IN FROZEN—LIKE MOST OF THOSE ITEMS IN THE CABINET!!! I know for sure cos I worked in a supermarket bakery.

MOST of the other product is baked fresh,

Most of the stuff in the cabinet is brought in frozen. why it is done that way? no idea!

By: Maria

Maria — Sat, 19 Sep 2009 06:55:09 +0000

Hi there!

As stupid as it does seem to import bread – I have to admit I like a lot of Woolworth's 'Artisan' range. I know it's not beyond us Aussie's to bake beautiful bread! I normally don't like focaccia and won't buy it from a supermarket or as a prepared lunch item in a cafe… reason being, the focaccia's I try (local made) are just too stodgey, or feel like bricks in your tum and for me, are just plain inferior. The Woolworths Artisan focaccia for $3.95 (looks like a little pizza) is excellent in my opinion and tastes 'authentic'. I don't buy from the Artisan range weekly (it's more like a 'treat').. but the reason I do buy it is because it's convenient.. and there are no local bakers nearby who could produce the same quality/variety/value.

By: Fitzroyalty

Fitzroyalty — Fri, 24 Jul 2009 04:03:58 +0000

Safeway plain label butter has sometimes been from NZ.

By: Joe De lede

Joe De lede — Mon, 15 Jun 2009 06:36:08 +0000

Must admit I also did a double-take on the 'Product of USA' label for a loaf of bread at Woolies … however after buying & scoffing a loaf, I'm hooked. Even though they're around five bucks a unit, I'll pay-up cos it's the best.

Quite a sad reflection on local bakers really.

Ciao, JDL

By: Kristen

Kristen — Fri, 12 Jun 2009 22:21:48 +0000

nothing like taking the meaning of *artisan* bread and fabricating a new meaning, all for the all mighty dollar. what a shame.

BTW, I am from the states and that bread looks exactly like what they sell at Safeway. It is only 1/2 baked on site, many people think they make it in the store, duh!

By: nzm

nzm — Fri, 15 May 2009 08:39:29 +0000

It's more likely that someone at Woolworths read your piece and decided to come out in defense. So they delivered a written PR to some reporter who then adapted it into a storyline.

"National Baking Industry Association spokesman James Dillon said it was common for bakeries to use frozen products to cut labour costs and increase the variety of product available."

Is that all he said? Did he not support that bakeries who start from fresh, local products are better for the industry and for the Australian economy?

The one thing that does redeem the article is the list of breads made in Australia at the bottom.

Looking at that list and the choices, is it really necessary to import bread given that there are so many other options?

If Woolworths wanted to be totally honest about it, they would admit that they are losing business to boutique bakeries who offer specialty breads, and importing the US product is their cheapest way of fighting back.