Our Shortbread and Anzac Tradition

The secret to our shortbread is an age old family recipe made with the freshest and purest ingredients from Tasmania and, of course, …. Noel Hay. Noel has been baking our biscuits since 1993 and it’s his perfectionism and dedication that ensures their quality and special flavour is maintained.

He has perfected a partial hand baking process that allows close attention to detail, producing unique biscuits that taste vastly different to other Shortbread.

The result is a melt-in-your mouth shortbread that has to be tasted to be believed.

The quality of the shortbread is continued into our Anzac biscuit recipe. We have recreated the traditional Tasmanian style ANZAC biscuit with the finest Tasmanian ingredients.

“There is a long, lingering aftertaste with these sweet morsels that make them hard to say no to. … It’s how I imagine shortbread to be – a firm,crunchy bite followed by a mouth-melting rich buttery softness…”  Hilary McNevin The Age July 5, 2005

A baking tradition that spans over 100 years

In 1961 W Cripps Pty Ltd was sold to Consolidated Foods and in 1977 moved the business to Swallow Parade Glenorchy. The merger of Cripps Bakery in Hobart, Nu-Bake Bakery in Launceston and Bass Bakery in Cooee in 1997 saw the change in name to Cripps Nubake.

Today Cripps Nubake proudly employs around 160 people, it has 2 manufacturing sites, 1 in Glenorchy, Hobart and 1 in Kings Meadows, Launceston as well as a distribution depot in Ulverstone in North-Western Tasmania. We use about 130 tonnes or 130,000kg of flour per week, all sourced from The Tasmanian Flour Mills Pty. Ltd. in Launceston.

Our Commitment to Quality

Our commitment to consistently producing the highest quality product for our customers never waivers. To this end, we have been heavily involved in the development of food quality systems. This includes gaining HACCP Certification (Hazard Analysis and Critical Control Points) and WQA Accreditation (Woolworths Quality Assurance).