Baker Street employs up to 22 production staff including professional bakers, world class patissiers, production assistants, as well as office staff. We are proud of each and every one of our team and enjoy being surrounded by people who share our philosophy; that is, to produce high quality tasty food in a safe and healthy environment.G. Corban

Our Core Values

We Foster Education


We Pursue Excellence

We Practice Honesty


We create food for any of life’s celebrations.

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Gabriel Corban

Managing Director


Gabe is the founder and manager of this very successful Illawarra business, which has been going strong since its beginnings in 1985. He brings with him a depth of experience achieved through hard work, strong partnerships and a passion for his trade.

Gabe’s first business was a popular bread shop that served the Illawarra in the early 1980s. As tastes and markets began to change Gabe, together with his associates, decided to create something not seen in Australia before. The concept patisserie, a Taste Of France, gave travellers (and locals) a chance to enjoy quality coffee and traditional breads and pastries in a convenient ‘dine in or takeaway’ setting. The 4 stores enjoyed great success for many years. It also meant Gabe met and worked with world-class Patissiers from Germany, Austria and France to produce authentic European pastries and breads.

During the mid 90s, Gabe saw an opportunity to concentrate on baking for the wholesale market and Baker Street was born. The traditional ideas that came from “a Taste of France” concept have been incorporated with modern techniques to produce the higher volume necessary to a successful wholesale business, but always with an eye to traditional flavours and textures.


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Manuel Villalon

General Manager


As General Manager, Manuel’s aim is to sell you the best you can buy. He brings his management experience in multi-profit food manufacturing organisations to ensure Baker Street stays relevant in the marketplace.

Manuel‘s intuitive business insight brings energy to Baker Street, as well as a good balance between marketing, operations and finance. He believes in working from a ‘market receptive’ angle rather than a product receptive one, which means he listens, spots trends in the marketplace and uses his technical expertise to ensure Baker Street delivers high quality products.

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Kerry Corban

Quality Assurance Manager


Kerry is solely responsible for maintaining our HACCP accreditation. Her efforts are dedicated to food safety, work occupational health and safety and technical Research and Development support.


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Jose Dias

Head Chef


A Master Patissier with over 46 years in the industry, Jose brings International experience having worked as a Patissier in Angola, Europe and Australia. His passion for baking began when, aged just 14; he first learned the art of the traditional Portuguese Tart.

“Pastéis de nata” or Portuguese Tart is believed to have been created before the 18th century by Catholic Monks at the Mosteiro dos Jerónimos of Belém in Lisbon, Portugal. Angola, where Jose grew up, is a country with a significant Portuguese population and it is where he learned his craft.

Jose brings two centuries of experience to give you his ‘magnum opus, Baker Street’s Portuguese Tart.