Making and baking

At Ingles we pride ourselves on offering quality products using traditional methods, here we will give an insight into our production process and the methods we use.

Oven bottom breads Doughnuts Hot Cross Buns Danish Pastries Sweet Short Crust Pastries Puff Pastries Dairy Cream Eclairs Scones

Oven bottom breads

Ingle’s is one of the few bakeries still using this traditional bread making method, whereby the bread is baked with an open structure on the sole or floor of the oven, without a tin or tray. It gives the loaf an incredible crust and lends itself well to breads that are made to share. A good loaf should be tapped from underneath and sound hollow when baked.

Our oven bottom breads are produced by our skilled bakers and include: Tiger Bread, Oval Cob, Kaiser Rolls, Ancient Grain Sourdough loaves and rolls, Corn Bread, Chollas, Large and Small Bloomer and Multiseed Cob.


Our doughnuts are a firm favourite with our customers and its no surprise with such a huge variety on offer.

All of our doughnuts are open fried, meaning the doughnuts are fried on one side then flipped over. The benefits of producing the doughnuts this way is that they absorb far less oil, which helps to create a much lighter, soft textured, yummier doughnut. We use a high quality vegetable oil in the frying process. Doughnuts are then finished by hand with a variety of icings, toppings and fillings.

Hot Cross Buns

Ingles Hot Cross Buns (Easter) are made the traditional way using quality currents and sultanas. We add our own blend of spices to the fruit which is left in a sealed container overnight to infuse. The fruit is then slowly added to the completed dough; this stops the fruit from breaking down and adds flavour to the finished bun. The iconic cross is then hand piped by our skilled bakers. After baking, buns are lightly brushed and individually glazed.

Danish Pastries

These are hand made each morning by our own skilled pastry chefs using a special blend of European and Canadian flour. Once the dough is prepared into blocks, vegetable pastry margarine is turned into the dough to form layers, which give them their light, fluffy texture. The pastry is then rolled out thinly before being cut into shape, filled and baked. Products that are made this way are: Apple & Sultana Strudels, Apple & Blackcurrant Danish, Danish Rings & Custard Danish.

Sweet Short Crust Pastries

Another classic pastry that features in many of our bestselling products is our sweet short crust pastry. Made by our skilled pastry chefs using a blend of European and Canadian flour. Vegetable cake margarine and vegetable pastry shortening are added with a splash of vanilla essence for extra flavour. This produces an extremely light melt in the mouth, buttery pastry case. Products that are made this way are: Mince Pies, Bakewell Slice, Fresh Cream Strawberry Tarts, Egg Custard Tarts & Apple Pies.

Puff Pastries

It is a six hour process to make puff pasty correctly and takes the skill and knowledge of only the most highly trained pastry chefs. The “lift” and the delicate structure of baked puff pastry is a result of the turning process in which the dough is continuously rolled and folded, trapping moisture from the water in the dough between each layer. When baked, the moisture turns to steam and the air expands, causing the pastry to puff and separate into hundreds of flaky thin layers. Our pastry is turned twice and after each “turn” the pastry is rested.

Dairy Cream Eclairs

Our delicious eclairs are made the traditional way using fresh egg. The process begins by adding water to all vegetable margarine and boiling the mixture. The heat is then turned off and the flour is folded to form a ball of paste. Next, the fresh egg is slowly added to form a smooth glossy paste, which is then piped onto a baking tray and baked.


These tasty favourites are made the traditional way, using high quality ingredients including non hydrogenated vegetable fat. All the ingredients are carefully mixed together and when the dough has formed the sultanas and nutmeg are added. The dough is then pinned out and cut into shape by hand, placed on a baking sheet, then rested for half hour before being baked.