Recent social media posts
03/10/2026
A little smoky, a little spicy and seriously hard to resist 🔥
Meet the Chorizo Savoury Bite, bringing a tasty little kick to your next bakery run! Have you tried it yet? 🌶️
01/10/2026
This is what the marketing team meant by going ALL IN at conference 🍞🫶🏼 song made on Suno
28/09/2026
Don’t throw out those bread crusts! 👀🍟
Turn them into Crispy Parmesan Crust Fries with this easy bread hack! They’re the perfect little snack to make with what you’ve already got in the kitchen - send this to someone who would love these 😍
Ingredients:
• 5-6 slices of leftover Hi-Fibre Lo GI loaf
• 5 tbsp olive oil, drizzled until well coated
• 1/2 cup grated parmesan, divided
• 1 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh thyme leaves, to serve
Method:
Step 1: Preheat the oven to 180°C
Step 2: Add the bread pieces to a large bowl and drizzle over the olive oil, tossing until every piece is well coated. Add the dried thyme, salt, pepper, ⅓ cup of the grated parmesan, then toss again until evenly combined.
Step 3: Spread the bread onto the prepared tray in a single layer. Bake for 8-12 minutes, depending on your oven, or until golden and crispy.
Step 4: Sprinkle over the remaining 1 tbsp grated parmesan and finish with a few fresh thyme leaves before serving
24/09/2026
Kicking off the AFL grand final weekend the best way we know how, a sausage sizzle of course 🤩🏉
21/09/2026
THE BAKERY JUST GOT A LOT MORE FLAVOURSOME 🔥
Introducing our NEW Chorizo Savoury Bite! Smoke and spice in every bite - this is your new flavour packed lunch option, baked fresh and ready when you are 🌶️
Who’s giving this one a try? 👀
19/09/2026
A cheesy meatball sub that delivers every time 🤌🍝
Made on our French Baguette, this golden, melty favourite is guaranteed to hit the spot! What’s not to love?
14/09/2026
One last cruffin break before it’s gone 😭🍫
The Cruffin Made with KITKAT won’t be in bakeries for much longer, so it’s time for one final treat!
Get to your local bakery before Thursday and don’t miss out! KitKat Australia & New Zealand
25/08/2026
Almost one week in and we’re loving all your cruffin break moments 🍫❤️
Tag us when you try the NEW Cruffin Made with KITKAT and keep the love coming 🫶🏼
KitKat Australia & New Zealand
22/08/2026
We turned our Hi-Fibre Lo GI loaf into the ultimate DIY dessert the whole family will love 🤯
Meet Churro Toast Cups, share & save this recipe for your next sweet treat! 🍓🍨
19/08/2026
Meet your new sweet obsession 🍫🥐
Introducing the NEW Cruffin Made with KITKAT - layers of golden, flaky pastry filled with the iconic KITKAT flavour you know and love 🤤
Available now at your local Bakers Delight, but only for a limited time. Get in quick!
KitKat Australia & New Zealand
17/08/2026
The ultimate break time treat is on its way to your local bakery... and this little red envelope knows all about it 🍫👀
Landing Thursday 20 August 🥐
Can you guess what’s baking?
17/08/2026
no convincing needed 😏 especially when it comes to our new Lamington Scroll! 🤩🍫
16/08/2026
Fresh, flavourful and made for lunch breaks 🥪 Our Italian Turkey Club Roll on our Hi-Protein Low Carb Wholegrain Round Roll is calling! 📞
Save the full recipe below!
Ingredients:
2 High Protein Lower Carb Wholemeal Rolls
2 tbsp basil pesto
6 slices turkey breast
6 slices prosciutto
4 slices provolone cheese, cut to fit
10 sundried tomatoes, sliced
1 cup rocket
Dressing:
1 tbsp olive oil
1 tsp red w**e vinegar
1 garlic clove, finely chopped
1 tsp honey
Salt and cracked black pepper, to taste
Method:
Step 1: Slice each roll in half horizontally.
Step 2: In a small bowl, whisk together the olive oil, red w**e vinegar, garlic, honey, salt and pepper until combined.
Step 3: Spread ½ tbsp pesto over the cut side of each bun half.
Step 4: Layer the turkey, prosciutto, provolone, sundried tomatoes and rocket onto the bottom Step 5: Drizzle the rocket generously with the dressing.
Step 6: Top with the remaining bun halves and gently press down.
Step 7: Slice each sandwich in half and serve immediately
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
29/07/2023
Portuguese Tarts Baked Today !
Happy Sunday 😃
07/07/2022
📣 Calling all apprentice or experienced bakers, we're hiring 📣
Bake your next career move by joining our team at Bakers Delight Berwick or Parkhill Plaza👨🍳 We are looking for enthusiastic, dedicated individuals to join our team 💖 We are a family-owned business, focused on providing quality bread & service to our local customers 🍞 Bring your resume into the bakery or send it via email 👉🏻 [email protected]
07/06/2022
OPEN TOMORROW !! COME ON DOWN
To see our fresh new look!
29/05/2022
Great News Berwick Re-Opening Wednesday 8th of June! 🍞🥖🥐
20/05/2022
Berwick getting a updated, sorry for being closed, open soon
18/01/2022
We have Got sour dough HXB tommow
Thursday
Address
3 Lyall Road
Berwick, VIC
3806
Bakers Delight, Lyall Road, Berwick
Public transport (recommended)
- Take the train to Berwick Station.
- From the station, catch a local bus toward Lyall Road / Berwick town area (choose the route that stops closest to Lyall Road).
- Walk from the nearest stop along Lyall Road to reach the shop.
Driving
- From Melbourne, take the Monash Freeway/M1 toward Princes Highway and follow signs for Berwick.
- Continue via Clyde Road/High Street area until you reach Lyall Road.
- Turn onto Lyall Road and follow local signage to nearby shops.
Parking
- Use nearby on-street parking where available along Lyall Road and surrounding side streets.
- If there is a shopping precinct car park nearby, use that facility (follow posted time limits and signage).
Opening Hours
| Monday |
6am - 7pm |
| Tuesday |
6am - 7pm |
| Wednesday |
6am - 7pm |
| Thursday |
6am - 7pm |
| Friday |
6am - 7pm |
| Saturday |
6am - 7pm |
| Sunday |
6am - 7pm |
Alerts
Be the first to know and let us send you an email when Bakers Delight posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
What people say
Bakers Delight on Lyall Road, Berwick is a go-to dessert and bakery stop for anyone who loves freshly baked treats made with real ingredients. With a strong focus on traditional recipes and genuine craftsmanship, the bakery delivers that comforting, homemade feel in every bite.
A standout is their Carrot Cake Scone, which has been described as a classic cake re-imagined. It’s baked fresh with carrot, sultanas, white chocolate chips and warming spices, then finished with cream cheese icing and crushed walnuts for a sweet, satisfying finish. The attention to flavour combinations makes it an easy favourite for customers looking for something indulgent yet still thoughtfully made.
Bakers Delight also caters to different tastes with options like their Hi-Protein Low Carb Wholegrain Loaf range. These loaves are positioned as a practical choice for people who want to know exactly what they’re eating while still enjoying great taste—showing that the bakery balances indulgence with variety.
Overall, Bakers Delight in Berwick brings consistent quality, friendly local energy, and plenty of delicious baked options that keep customers coming back for more.
