Reisenberg Bakehouse, 10 Mirbelia Court, Voyager Point (2026)

19/06/2026

Sometimes things get shaken up enough that you have to reevaluate your approach or the way stuff gets sorted with the benefit of a new perspective.

This week there was almost no bread 😳 I woke up on Thursday and my leaven was dead flat. No rise. No activity. And kilos of bread waiting to be made!! I still haven’t figured that part out yet, but luckily I had a backup batch in the fridge, and had to realign production schedule… and fast!

Luckily - the loves that are here are big and beautiful and fluffy, and I was really pleased with the result. Love a mistake that teaches a lot. Phew!

Shop drop done.

Ok back to bed.

16/06/2026

Throwback: This first image is the first photo I took to advertise my bread to you locals. I’m feeling a bit nostalgic as I look though my photos and think about this adventure of baking for you, from my garage.

The challenges have been plentiful, the hours and workload immense, but I was reminded last Friday about what I love about making this my job.

I spend a lot of time creating and making things, with my head and my hands, and unlike other kinds of creatives there’s nothing the show for it at the end of the day.

The lasting, wonderful thing that shows up time and time again is the connection with you wonderful people: your support for my business, the conversations with people on their own trajectories, and the feedback you bring.

This is just one human, fermenting some flour so that your face can smile a bit, or you can spread some love and share it with someone else.

So I’ll continue offering bonus scrolls for the rest of this month, and then I’ll be taking a break over the holidays - so jump onto the website on get your gooodies into the oven before someone else does.

👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻
reisenberg.com.au

Order by Wednesday for Friday pickup, or purchase at the door.

Menu This Week:
Sourdoughs:
-Classic White
-Seeded
-Tinned Loaf
-Wholewheat
Brioche Cinnamon Scroll
Doughnuts (bombolini)
Choc Rye Walnut Brownie
Caramel Carousel (tarts)
Portuguese Tarts
Baguettes:
-Traditional
-Parmesan
-Smoked Garlic
Butters, Jams, & relishes

12/06/2026

I’d like to say these pics are from this morning, but it was so foggy it wasn’t worth trying to photograph anything.

Fresh batch of cinnie scrolls and sourdough at The Shop Hammondville 🌺 this morning, while I take the kids to church for a sausage and to investigate how the world is built. Some people call it Bunnings.

02/06/2026

Hi. My name is Andrew. I take pride in being weird and enjoy being weird. I enjoy teaching myself things and exploring the creative side, even if it means trying to open a bakery during Covid and waiting 9months for an oven to arrive.

I started my carb obsessed journey about 14 years ago - traveling Europe learning to make baguettes and focaccia and pasta from scratch. Return to Sydney. Have a baby. Build a pizza oven just for a 2yr old’s birthday churning out 50 pizzas in an hour or so.

What’s after pizza…. Sourdough. Ferment the stuff. Get extra flavour in there. Experiment with different recipes. Do a class. Meet a baker. Tweak some numbers. Second child born. Tumour found. Wife checked out of Hotel Life. Covid came. Future… what future.

I’d left my job as a photographer to care for my wife, but now I was a Dad of 2 little kids and the world was locked down. I thought baking bread for my community would bring some connection to the people around me, what I needed most - so I set about forming a little bakery, to support my kids, to connect to people, and to find a new direction from my little garage in my community.

It hasn’t always been stable, and this adventure has necessitated being a little more public about my personal life but it has lead to more connection and compassion than I would have expected as well. I’m incredibly grateful for the support through the successes and the challenges. I make sourdough because I learned to make it to support my family. To nourish my children. Industrial food will slowly rot us from the inside out, and if you’re like me and enjoy bread, better options like actual sourdough will benefit more than just your bum. Don’t fall for products that slap the ‘sourdough’ mantra on its labels but don’t actually follow the process.

That’s all I’ll say for now. There’s a special on cinnamon scrolls at the moment. Come down on Friday for a chat, or find some natural sourdough. Made the old way.

Follow on insta or FB for regular updates.

Or leave a comment if you’ve ever tried one of my baked babies.

🍞🍞🍞Preorder at reisenberg.com.au🍞🍞🍞

Pickup and purchases at 10 Mirbelia Court Voyager Point. Friday 12pm-6pm

26/05/2026

My bad… the scrolls were a bit late last week, so as a little gesture in your favour I’m throwing in a FREE SCROLL when you purchase 3! Order 3 via the website and I’ll throw in an extra one when you come to get your goodies!

And the good news… PORTUGUESE TARTS are here to stay. I love checking them each week - in one single mouthful!! And it turns out you enjoy them too.

A descrumptious balance of flavours.. a little touch of cinnamon, nutmeg and lemon, and a devilish hit of crusty pastry. I had a very interesting chat with a local supporter about the origins of THE Portuguese tart, trademarked as ‘pasteis de Belém’ and made as ‘pasteis de nata’ anywhere outside of Belém.

So I did some more research seeing the holes in my knowledge and this is what I found:
During the Liberal Revolution of the 1820’s monasteries were forced to close as the previous influence of religion over education and civil administration was opposed and the country moved towards a constitution. In a bid to survive, a monastery in Belém that stood adjacent to a sugar mill started selling their tarts via a general store attached to the mill while keeping the recipe under lock and key. The popularity of the tarts grew beyond their city limits, and now I make them in my garage 😅

And that is today’s lesson with Reisenberg Bakehouse.
Not hat - no play. Eat your fruit.

Want some tarts? 👇🏻👇🏻👇🏻
Order yours at reisenberg.com.au

Open Friday 12pm-6pm
10 Mirbelia Court
Voyager Point

Address

10 Mirbelia Court
Voyager Point, NSW

Telephone

+61416158894

Website

http://reisenberg.com.au/

Alerts

Be the first to know and let us send you an email when Reisenberg Bakehouse posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Reisenberg Bakehouse:

Reisenberg Bakehouse