Craig’s has never set out to be a traditional country bakery recreated for a new generation. The word Bakehouse points to something broader: bread and baking, certainly, but also the kitchen, the table, seasonal produce, regional food, preserves, prepared meals and hospitality. In this Craig’s Journal piece, we explore the difference between bakery and bakehouse — and why that distinction increasingly reflects where Craig’s is heading.

Running a business doesn’t make you the person who knows everything — it makes you responsible for finding out. This Craig’s Journal piece explores the pressure on owners to have every answer, what happens when they make mistakes, and why healthy workplaces depend on communication both ways. Staff, owners and customers all bring assumptions and expectations. Strong businesses are built by asking, clarifying, listening, fixing and continuing to learn.

A little look behind the scenes at Craig’s. Our Winter at Craig’s 2026 Edition brings together the stories, people and flavours shaping life at the bakehouse — from slow-cooked favourites and Craig’s Estate Pies, to hearty suppers, sourdough, regional partnerships and the people behind the scenes. It’s a small glimpse into what’s happening behind the ovens, around the kitchen and across the table at Craig’s. Download your copy and enjoy the read.

What makes a great country bakery in 2026? The pies and bread still matter — but so do good coffee, genuine hospitality, regional produce and understanding what today’s travellers actually want. In this Craig’s Journal piece, we look at how the traditional Australian country bakery is evolving, why the basics still count, and how the best regional businesses can respect tradition while confidently moving with the times.

Childerley Park was never intended to become an industrial food production site. It is first and foremost a property. A home, an orchard, a garden and a place where things grow. But as the orchard has developed, another idea has gradually taken shape. What if some of the produce growing at Childerley Park could become part of the food story at Craig’s Bakehouse?

Seasonal cooking makes sense here. Italian food traditions are deeply tied to seasonality; historically people cooked what was available. That principle translates well to regional South Australia. That seasonal reality is becoming increasingly important in how we think about food at Craig’s Bakehouse and at Childerley Park. As the Park orchard develops, some produce can travel directly from the property into the things we make, other ingredients will come from growers & supp

once sourdough enters the conversation, something very simple suddenly seems to acquire its own language: starter, fermentation, hydration, proving, feeding, wild yeast, bacteria, discard.

Autumn has arrived in Naracoorte, and with it comes a new chapter at Craig’s. Our Autumn at Craig’s 2026 Edition brings together the stories behind the season - from the return of hot cross buns and the quiet rhythm of sourdough baking, to new kitchen favourites, regional partnerships and a look ahead to winter. It’s a small glimpse into what’s happening behind the ovens and across the table at Craig’s. Download your copy and enjoy the read.

The video investigates eight popular Australian bread brands. Discover which brands might surprise you. Watch video here

At Craig’s Bakehouse and Cafe , we are committed to providing high-quality baked goods and exceptional service to our valued customers in...

Nearly a month into operations at Craig’s Bakehouse, we find ourselves reflecting on the whirlwind journey so far. It has been an exciting,

Craig's Bakehouse honors tradition but is forging its own path. Discover how we're creating something new while respecting the past.

Discover the next phase at Craig's: wholesale success, a spring retail opening, and our exciting fit-out journey to create a community hub.

Calling retailers and venus to co-create Craig's Bakehouse Wholesale Catalogue.

Hey there, food lovers of Naracoorte and the Limestone Coast! It’s Craig here, and today I’m reaching out to all of you with a bit of a...

Creating something special together at Craig's Bakehouse. Get involved!

Meet Craig, the driving force behind Craig's Bakehouse, blending tradition and modern flair in Naracoorte's beloved new spot.

Discover the magic of sourdough from home baking to Craig's Bakehouse—where passion meets precision in every loaf. Join our tasty journey!

These chocolate and walnut brownies are rich, fudgy, and loaded with crunchy walnuts, making them a perfect sweet treat for any occasion....

This apple tart is not only a classic dessert but also a wonderful way to enjoy the natural sweetness and tartness of Granny Smith apples.