A running history.
Tasmanian Gingerbread's unique and heavily guarded award winning secret recipe was developed by Rosalind Davis over 25 years ago.
Everywhere she traveled, from Agfest to the Deloraine Craft Fair, all
her gingerbread men would run away with happy folks. As word spread,
shops all over Tasmania began to seek Rosalind out and stock her delicious gingerbread
Circumstances changed, and as a result, Tasmanian Gingerbread
disappeared from the market for 18 months. Retailers became desperate
for this fine product.
In 2007, the proprietor of Norman & Dann in Hobart's Salamanca Place,
introduced Rosalind and her special breed of men to Natasha, Tony and
their two children, who promptly devoured generous samples and purchased the business as
they just could not get
enough of the BEST gingerbread they'd EVER tasted - and their neighbours
With Natasha's expertise in the baking industry spanning over 20 years,
combined with Tony's extensive creative design skills, not to mention
the help our eager young product testers, we continue to develop and expand this
"in demand" Tasmanian recipe without sacrificing any of it's hand-made,
home-baked qualities, while supporting local suppliers whenever possible.
We began baking from our home kitchen and trading at Salamanca Market in Hobart on a regular basis which helped to spread the word and gain some dedicated followers as well as slowly building our wholesale distribution to selected stores around Tasmania.
|| In 2009, Tasmanian Gingerbread entered the Tasmanian Fine Food
Awards, winning a GOLD MEDAL for our "chocolate hearts" and a
silver for our tasty "chunky festive glace ginger and cherry
biscuits". We also won Gold, Silver and Bronze in 2010.
To ensure all our products meet
the highest quality standards expected by our valued
customers, they are extensively lab tested by our resident animal,
She can be seen here assessing the durability of the first two headed
gingerbread dolly. She still has it.
Due to the growing
popularity of Tasmanian Gingerbread, we rapidly out grew our home
kitchen. In September 2009, Tasmanian Gingerbread opened a
commercial kitchen and a small retail
area - including cookie cutters and cake decorating
equipment, at 12c Mertonvale Circuit, Kingston. Whilst our
location has changed, be assured our fantastic gingerbread will remain
First Christmas (2009) in Kingston exceeded expectations.
Production capacity tripled from the previous year, we began employing some
helpers due to overwhelming demand.
August 2010: Awarded GOLD, Silver and Bronze in Tasmanian Fine Food Awards.
Demand for Christmas 2010 more than tripled AGAIN on the previous year!!
We now employ 2 permanent staff and are an equal opportunity employer.
Product lines in our Mertonvale retail Shop have continued to expand.
May 2011: Tash and Tone attended their first Agfest event in northern Tasmania. With heavy frost on the ground, it was even colder inside the craft pavillion!
July 2011: Tasmanian Gingerbread developed a Gluten Free range of gingerbread after constant enquiries at Salamanca Market. This product has been met with a warm reception by all who try it. We now set aside one day per week just to bake Gluten Free.
August 2011: Awarded two Bronze in Tasmanian Fine Food Awards.
September 2011: Tasmanian Gingerbread joins the company of Lous Vuitton, Dior, Prada, Gucci & Giorgio Armani in September's issue of Vogue Australia, on page 81. We also reached 2500 unique visitors to our website.
May 2012: Attended our second Agfest in the craft pavillion. Very wet and muddy outside, but not as cold as the previous year. iLoad van purchased in February is signwritten.
Unfortunately present technology doesn't permit us to share the
delicious taste or aroma over the internet, so for the full Tasmanian Gingerbread experience, please contact us via
email: firstname.lastname@example.org to place an order
or perhaps arrange a tasting!
Not new: 4 to 6 thousand years old two headed pottery in an Egyptian museum where some of the dead sea scrolls are.
Tasmanian Gingerbread appears in Vogue Australia magazine.