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Baking a family tradition

October 05, 2017

Chris Portelli, Eliza Adam, Eliza McBain and Matt Higgins.

Higgin’s Bakery opened their humble family business 70 years ago, bringing the people of Shepparton quality breads and pastries ever since.

The bakery has been run by the Higgins family for three generations, now residing with Matt and Sally Higgins, who took over the business 10 years ago.

Matt’s mother however, continued working until last year, when she decided it was time to have a break.

Higgins Bakery has been located on Wyndham Street for 35 years, but originally opened on Fryers Street.

As a baker and pastry chef by trade, Matt is extremely passionate about creating quality products such as his range of artisan breads. 

The bakery also produces handmade croissants, made with imported French butter.

“We just try to be different and do things handmade” said Matt.

Higgin’s Bakery pride themselves on their high quality sourdough, which includes a 24 hour fermentation process. The loaf is then baked in a specialised stone oven from Germany, the only one of its kind in the Goulburn Valley.

“This creates a different coloured crust and colour. We also grow our own culture and make our own yeast” said Matt.

Higgin’s Bakery has a staff force of 17, who work at the bakery in town and in their outlet at Shepparton Private Hospital.

When asked if Matt believes one of his sons will continue the Higgins legacy, he was a little unsure.

“One of my sons recently asked if he could be Buddy Franklin so we’ll see!”

Higgin’s Bakery is open 6:30am to 6pm, Monday to Friday and 7am to 3pm Saturday.

The store is located at 121 Wyndham St, Shepparton VIC 3630.

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