• MOXONS •
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We take a look at how Moxon’s Bakery has expanded since 1992 and what drives Roger and Ann Bourke to keep up with what their customers want. ow long have Moxon’s Bakeries been in Armidale, and where did you first start? Moxon's Bakery was first established in 1954 by Arthur and Pat Moxon. Initially the bakery was located in Stewart Town, NSW with the Moxons moving to Armidale in 1980. In 1992 Roger and Ann Bourke took over the operation of the bakery, with three other staff. In 2003 it became apparent that there was a need for a wholesale bakery in Armidale and that Moxon's was in a position to meet this need. Roger and Ann worked in conjunction with staff to introduce new equipment, training processes and products so to significantly and effectively increase the wholesale distribution of the business. How have the baking equipment and systems changed over the years? The Bourkes have supported the growth of the business through purchasing the latest baking technology. Some of the most recent purchases include the Edhard RVO depositor, the Simple Simon Pie Maker Junior, Pie Marking Systems, a new Provers, a mini rex bread
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roll plant and a Simple Simon Pie glossing machine. These were purchased specifically to increase outputs from the bake house, along with providing a consistent high quality product for the customer. Roger and Ann have a close working relationship with staff. They are not managers who manage from an office. Roger and Ann together work on the growth of the business. They employ Trent Rush as the overall business manager for Moxon’s, while Tracy does HR and admin along with supervising in all shops. Staff are therefore able to speak with management as they need, and Roger and Ann make it clear to staff that they are always willing to listen. An essential part of ensuring high quality products is the training systems employed by Moxon's Bakery. All staff undergo induction training specific to their job description, including training in the safe operation procedures for all equipment they will use. All staff undergo food safety training with annual updates, and all staff are supported in formal training linked with the
National Training Framework. Tell us about your team ... Currently we have eight bake staff (including a Head Baker and specialist pastry cook) along with four new apprentices, three packing staff, two distribution staff, thirteen retail staff, and two clerical staff. Moxon's Bakery is fortunate to have a stable staff, with a number of key staff having been employed with the business for over ten years. What's new in the Centre Mall? There were a number of factors which made us decide on the new location. With having the basics like the large fridge and storage, we made the decision to renovate and have a lovely new shop front called GRAB & GO, MOXON’S BAKERY. This shop has the convenience of the Mall, with people walking by all the time. It’s a real pick up and go shop, with the Nachos, Lasagne, Spaghetti Bol, Jacket Potatoes,Curried Sausages, Curried Prawns, Quiche, Chicken Burgers, Rissole Burgers, and also Bacon and Egg Rolls. Moxon's Commitment to the local
community... As business owners, Roger and Ann Bourke are generous in their supporting of local charity and school fundraising events, as they believe in supporting and upholding the local community. With great regularity they donate items as requested to assist local schools, clubs and charities. In particular, every year the bakery assists schools and clubs with fundraising through pie drives. The pie drive allows schools and clubs to sell both meat and fruit pies and use the profits to raise the funds they need. Plans for the future? Moxon’s Bakery prides itself on commitment to excellence and ensuring that the items are always produced to the highest standard. As a business we are prepared to move with the times and keep our bakeries up to date with the latest equipment, technology and systems. We continue to win awards through various competitions, and these awards reflect the commitment of both staff and management to excellence. Thanks Roger and Ann.
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