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Topic: Business
Number of pages / Number of words: 9 / 2439
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With no response to this change in consumer demand from established bakers, the migrants started their own bakeries ultimately helping to create a bread supply which caters for many tastes and cuisines, much in the same way that restaurant diversity evolved.

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Up to the 1950s the industry developed to encompass medium-sized family bakeries and a small number of larger bakeries

Consolidation in the bread making industry intensified between 1956 and the early 1960’s when milling and baking industries merged to form four major bakery companies in Australia...


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Pre-sliced, packaged white bread became popular and co-incidentally a wider choice such as rye and kibbled bread became available. With the emergence of supermarkets they also became an outlet for bread sales.

In the 1970’s there were two trends developing: one was the continued aggregation of bakeries leading to a greater standardisation of product, the other was the opening of hot bread shops which offered a variety of fresh crusty bread, (including fancy breads and flatbreads and mixed grain loaves) throughout the day...


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