General News
22 February, 2024
Fresh start for local bakery
After 15 years of early morning starts at Class Kitchen Bakery, owners Maggie and Peter Higgins are hanging up their aprons — passing the rolling pin on to the business’ new owners. From humble beginnings on the other side of town in 2009, Class...
After 15 years of early morning starts at Class Kitchen Bakery, owners Maggie and Peter Higgins are hanging up their aprons — passing the rolling pin on to the business’ new owners.
From humble beginnings on the other side of town in 2009, Class Kitchen Bakery has grown into its own in the years since, becoming a mainstay of Nolan Street’s business scene.
The business first began when the Higgins’ purchased the college cafe in Burns Street, servicing local schools with lunch orders for a number of years before relocating to Cafe Beto and then relocating to its current location some 12 years ago.
Reflecting on the past 15 years in business, Maggie said the bakery has been a learning experience, with the end product something she’s proud to pass on to the new owners.
“It’s been a learning experience but it’s been really good, we’ve built the business up to something we’re really proud of,” she said.
“We started as what was basically the school shop and over the years we grew into a fully fledged bakery business.
“We’re very appreciative to all our wonderful customers who have supported us over the last 15 years and hope they continue to support the new owners.
“For us it’s the perfect time to move the business on to some younger people with fresh eyes and new ideas.”
Class Kitchen Bakery’s new owners, Natalie and Jamie Cauchi, will mark their first day as the bakery’s owners next Tuesday, with exciting plans for its future.
A pastry chef by trade, Natalie and partner Jamie moved to the area around four years ago in pursuit of a tree change for themselves and their young family.
Natalie said the duo are excited to get started with the business and while it will be business as usual initially, with the same name and staff on hand, there are big things on the horizon.
“We’re definitely excited, the nerves have settled a bit and we’re just eager to get into things now, we’ve been looking forward to this for quite some time,” she said.
“The plan is to bring in cakes for special occasions and that sort of thing, I have a history with baking and decorating cakes for things like birthdays and weddings and I’m quite excited about that.”