Marion Scott and Tara Black had a vision for gluten free baking when they embarked on a weekend market stall in Victoria the summer of 2009, followed by their first retail location in March 2010. The celiac community would no longer need to search the frozen section of the grocery store for chalky starch-filled bread. Fresh baked, delicious goods would be available daily in a welcoming environment for everybody to enjoy!
Friends since high school, these women shared a love of good food and had discussed business ideas for years. Fun ideas turned into a serious project when they saw a gap in the niche market of artisanal gluten free baking and started dreaming up Origin Bakery.
Tara's pastry chef expertise and Marion's skill in researching and customer service meant a very interesting time of planning and experimenting before launching the business.
This creative team continues to come up with innovative ideas, so stay tuned for exciting things!