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  • Writer's picturePenny Keogh

Sareven Bakehouse in Thirroul a bread stick above the rest

Sareven Bakehouse in Thirroul share their bakery business success on eve of their 9th birthday. If you need advice or inspiration to boost your retail sales, learn from one of the award-winning best.

Did you know we have an award-winning pie making baker in Thirroul?

Steven, co-owns Sareven Bakehouse in Thirroul with his wife Sara. Here’s their story about how to run a successful bakery.

A 43-year fixture, refreshed for the modern customer

Together Steven and Sara celebrate 9 years this week running this local baking institution, which has catered for the community for 43 years.

The strikingly modern black and white Bakehouse signage beckons customers into the Thirroul shopfront on the southern strip of main street shops.

It suggests you’ll find a treasure trove of baked treats just that bread stick above the standard offerings found in shopping isles or franchised bakeries.

Award-winning excellence just next door

Australians have a love of the pie. Amazingly, on a busy summer’s day Sareven Bakehouse might move 400-500 pies!

The pie is the bakery’s biggest seller. It makes good sense that Steven and Sara build the business off the back of being the best at that one thing. And they are.

Over the last few years Sareven Bakehouse has become a winning fixture in the Official Aussie Pie Competition. They have won a slew of awards for their plain, chicken, and chunky pies and sausage rolls.

The 2018 Official Aussie Pie Competition crowned their Chunky Chicken pie Gold. A tasty triumph!

Success is found beyond the walk-in traffic

Sareven Bakehouse has gone slightly further afield to find regular customers, beyond the daily walk-ins. Steven and Sara have established a great relationship with the local footy teams, whose weekend barbeques and canteens are now enjoying the best bread in town.

The Woonona Bushrangers, Thirroul Butchers and Northern Districts AFL all munch on Sareven Bakehouse hot dog rolls while cheering from the sideline.

Stick with the new offerings for 2 months

Steven says more than 70% of his customer base are visitors and tourists to Thirroul. This is an amazingly significant and helpful insight for any business. Businesses strategy begins with knowing your audience.

With that in mind, he recognizes it takes time to get a feel for which new product offerings work. He says he needs at least 2 months to know whether a doughy delight is worth taking up precious shelf space.

The recent winners have been a flavorsome fruit tart and the Carmelo mud cake.

Wishing you the best Steven and Sara for another successful year ahead.


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