Bakers Delight

20/08/2026

18/08/2026

It's the last day to grab our delicious Lamington Scrolls before a new icon takes their spot!
Run don't walk!! 🏃🏻‍♂️

10/08/2026

From the Bottom of Our Hearts, Thank You !

Yesterday's BBQ was more than just a fundraiser. It was a reminder of how fortunate we are to have such an amazing Eagles community.

To every volunteer who gave up their time, every person who made a donation, every family member who lent a hand, and everyone who stopped by to support us, thank you.

A very special thank you to for allowing us to host the event and to for their generous donation of bread.

The funds raised will go directly towards our Eagles family events, helping us continue to create opportunities for our players, families, and supporters to come together and strengthen the community that makes this club so special.

We truly couldn't do it without you. Thank you for being part of the Eagles family.

10/08/2026

/LOCAL GEMS OF POINT COOK/ 🥖🍞🥪
Bakers Delight is your local bakery, bringing you delicious baked goods, made fresh every day. From stocking up on bread for the week to picking up a sweet treat, the friendly team has something for every occasion. Stop by and grab your favourites!

08/08/2026

Our 4 pack scrolls are a perfect addition to your weekend plans.
And are currently featuring our LAMINGTON scrolls minis 😍
They are almost as sweet as our staff are!
Available at Sanctuary Lakes Shopping Centre

07/08/2026

Eagles BBQ is On Tomorrow!

Whether you're playing, watching, or just passing through, make sure you stop by and grab a sausage (or two!)

We'll have plenty of other tasty treats available as well, so there's something for everyone.

Every purchase helps support our club and the events that make our Eagles community so special.

See you at the BBQ tomorrow!

26/07/2026

Choose your own trifle adventure 🍫🍨 Tap to build our Lamington Scroll Trifle!

Save the full recipe below:

Ingredients:
* 1 Bakers Delight Lamington Scroll
* 150g chocolate custard
* 150ml whipped cream
* 2 tbsp raspberry compote or raspberry jam
* 2 tbsp coconut flakes
* Fresh raspberries, to garnish
* Extra whipped cream, to garnish
* 2-3 small lamington slice squares, to garnish

Method
1. Break the Lamington Scroll into bite-sized pieces
2. Spoon a layer of chocolate custard into the bottom of a tall milkshake glass
3. Add a layer of lamington scroll pieces
4. Top with a layer of whipped cream
5. Sprinkle over coconut flakes and add a spoonful of raspberry compote or jam
6. Repeat the layers of chocolate custard, Lamington Scroll, whipped cream, coconut flakes and raspberry compote until the glass is full
7. Finish with a generous swirl of whipped cream
8. Garnish with extra coconut flakes, fresh raspberries and lamington slice squares before serving

https://www.bakersdelight.com.au/blogs/recipes/lamington-scroll-trifle-recipe

22/07/2026

SCROLL NO FURTHER 🚨 our NEW Lamington Scroll is here!

A lamington at heart, a scroll through and through - our take on a true Aussie icon! Made with rich chocolate cake icing, coconut, sweet raspberry curd and soft, fluffy dough, baked fresh daily by our bakers ❤️

Say hello to our new bakery treat and try it for yourself today!

12/07/2026

When your regular toastie needs a French glow up, these Cheesy Croque Monsieur Bites are the move 🇫🇷🔥

Ingredients:
* 6 slices White Block Loaf
* 8 slices ham
* 4 slices tasty or melty cheese
* 1 tbsp softened butter
* 2 eggs
* 2 tbsp milk
* Salt and pepper
* Fresh parsley (optional

Cheesy Béchamel Dip:
* 20g butter
* 1 tbsp plain flour
* 1 cup milk
* ½ cup grated tasty cheese
* ¼ tsp ground nutmeg
* Salt and pepper

Method:
Step 1: Butter 1 slice of bread. Top with 1 slice of cheese and 2 slices of ham. Place another slice of bread on top, then repeat with another slice of cheese and 2 more slices of ham. Enclose with a third slice of bread. Repeat with the remaining ingredients to make 2 stacked sandwiches.
Step 2: Trim the crusts from each stack, then cut each stack into 4 cubes to make 8 bites.
Step 3: In a shallow bowl, whisk together the eggs, milk, salt and pepper.
Step 4: Dip each bite into the egg mixture, turning to lightly coat all sides.
Step 5: Heat a non-stick pan over medium heat with a little butter. Cook the bites for 2–3 minutes per side until golden and crisp all over and the cheese has melted.
Step 6: Meanwhile, make the béchamel dip. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Step 7: Gradually whisk in the milk until smooth. Simmer for 2–3 minutes, stirring frequently, until thickened.
Step 8: Stir through salt, pepper & nutmeg. Just before serving, add the grated cheese and whisk until melted and smooth.
Step 9: Serve the Croque Monsieur French toast bites hot with the warm cheesy béchamel dip on the side. Finish with a little cracked black pepper and parsley if desired.

Hit save & come back when the cheese cravings hit!

11/07/2026

when the customer review on our Carrot Cake Scone says it all 🥕👏

08/07/2026

Our bakeries’ latest favourite treat... baked fresh in your local! A little sweet, a little nostalgic and seriously hard to resist 😍

The Carrot Cake scone is here, but for a limited time only 💛

Have you tried it yet?

05/07/2026

This Viral Egg Potato Salad Sandwich has just changed the lunch game 🥪🥚

Simple, creamy and seriously satisfying! Hit save & come back when you need a new go-to! 👇

Ingredients:
* 4 slices Bakers Delight Hi-Fibre Lo-GI bread cut into toast
* 3 small potatoes (about 300g), peeled
* ½ medium carrot, peeled
* 4 eggs
* 1 whole Lebanese cucumber, finely diced
* 2 spring onions, finely sliced
* Butter, softened
* 1 tsp roasted sesame seeds
* Extra spring onion, to serve

Dressing
* 50g high-protein Greek yoghurt
* 1 tbsp light Kewpie mayonnaise
* 1 tsp wholegrain mustard
* 1 tbsp rice wine vinegar
* 1 tsp honey
* Salt and pepper, to taste

Method:
1. Add the whole potatoes and whole carrot to a pot of salted water. Bring to the boil and cook for 20–25 minutes, or until very tender.
2. At the same time, boil 2 eggs for 9 minutes. Boil the remaining 2 eggs for 6½ minutes for jammy centres. Transfer all eggs to ice water, then peel once cooled.
3. In a large bowl, combine the yoghurt, light Kewpie mayonnaise, wholegrain mustard, rice wine vinegar, honey, salt and pepper.
4. Add the 2 hard-boiled eggs, cooked potatoes, cooked carrot, cucumber and spring onion to the dressing. Gently mash everything together until creamy but still slightly chunky.
5. Spread a thin layer of butter over one side of each slice of bread.
6. Divide the potato salad mixture between 2 slices of bread, creating a well in the centre of each. Place a jammy egg into the middle of each sandwich and gently spoon a little extra potato salad around it to hold it in place.
7. Top with the remaining slices of bread and gently press down.
8. Slice each sandwich down the middle to reveal the jammy egg. Sprinkle with roasted sesame seeds and extra spring onion. Serve immediately.

02/07/2026

Your new favourite treat just dropped 🥕 and we carrot wait for you try our newest bake! 🧡✨ Have you tried our NEW Carrot Cake Scone?

26/06/2026

A classic cake, re-imagined 🥕✨

Freshly baked with carrot, sultanas, white choc chips and warming spices - finished with cream cheese icing and crushed walnuts ✨ our NEW Carrot Cake Scone is here for a limited time 🧡

Who’s trying one first?

24/06/2026

Today we're slicing into our NEW Hi-Protein Low Carb
Wholegrain Loaf to answer some of your most asked questions.

Because knowing what's in your loaf should be just as satisfying as eating it 💪🏼

Which loaf do you want us to slice into next? Drop it below👇

12/06/2026

Winter has its perks with Hi-Protein Low Carb Mini Cob Loaves ❄️🍞

Find the full recipe on our website!

28/05/2026

Bread that works as hard as you do? Introducing our NEW Hi-Protein Low Carb Wholegrain range 🍞

High in protein & fibre, low in carbs because your loaf should keep up with your routine! 💪🏼

25/05/2026

Our pink sprinkles are more than a finishing touch 💕

Step inside the Fun Bun masterclass with our head baker Luke and Kirsten Pilatti from Breast Cancer Network Australia!