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.

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.