Ask Mr Glick the reason for his success, “Hard work, quality ingredients, attention to detail an eye for the market’s needs, and bending over backwards to satisfy our customers” he says smiling.
The Bakery is totally a Kosher and manufactures for three distinct markets;
(a) the Retail Route Trade , (b) contract manufacturing for national brand names, and (c) the wholesale supply of Parbake products.
- The Route trade encompasses primarily the Jewish community, and has been serviced by Glicks for a number of years. We have built a loyal customer base in a profitable niche market.
- Supplying on a contract basis to national brands was commenced in late 1995, and now sees us contracted to supply such brands as Goodman Fielder and General Mills. Our activity in this market segment ensure we obtain many of the advantages that accrue to volume manufacturing.
- The market for partially baked (Parbake) products is a growing sector of the bakery industry. Large retail outlets, smaller bakeries, catering organizations may have the facilities to bake-off, but not prepare, prove, and form many of the specialty type products. We are ideally placed to participate in this expanding market.
Glicks Cakes & Bagels Pty Ltd have a balanced spread of business activities in the Baking and Pastrycook industry and are committed to maintaining the growth of the Glick name, and building for the future.
About 30 years ago, Mr & Mrs Glick purchased a small retail shop on Kooyong Road in Caulfield. The shop at its inceptions was only offering cookies and cakes. Later, Mr Glick recalled a recipe for boiled bagels that he had come across after World War II. This included the method of mixing, boiling and baking the bagels.
Before long, the Sunday trade caught-on. At first word spread through out the Jewish community and subsequently to owners of mil bars and delis. These shop keepers realised the value of selling these popular bagels on Sunday morning. That began a trend of replacing rolls with bagels in many posh eateries within Toorak and other areas.
Today, Mr Glick still works 6 days a week putting in 70 hours and his bagels are a household name. One of his sons operates the wholesale division, a 45,000 square foot modern factory in Carnegie. “We produce about 70,000 bagels a week” he said smiling.
In keeping up with present day demands, Glicks produces a variety of bagel flavours and sizes. This includes plain, poppy seed, sesame seed, garlic, onion, caraway, blueberry, choc chip, cinnamon and sultana and wholemeal. However by far, the most popular item is the EVERYTHING BAGEL. In addition, fully baked, par baked and snap frozen raw bagels are shipped through out Australia and New Zealand.
Glicks also now produces a delicious array of crusty French and sour dough breads. These come in olive, multigrain, walnut, muesli, and rye assortment which are baked as loaves, rolls and baguettes.