Written by Lizzie Macaulay

There are some businesses that become so woven into the fabric of your family life that you can’t imagine existing without them.

For the Macaulay household (AKA mine…), Pie and Pastry Paradise is absolutely one of those places.

Since my girls were tiny, we’ve been regulars at their various locations across the Fraser Coast.

I’ve lost count of the times I’ve watched their little faces light up as a perfectly formed gingerbread man emerged from those familiar paper bags.

We’ve packed their treats for countless picnics, made them an essential part of our family tradition simply known as ‘Treat Friday’, and I’ll confess to the very occasional indulgent lunch where I’ll duck in to grab a sausage roll to take down to the beach between client meetings.

Suffice to say, we are thoroughly embedded in the world of Pie and Pastry Paradise.

So when I discovered I’d be heading behind the scenes at their main headquarters on Elizabeth Street in Urangan, it’s safe to say I was thrilled.

And yes, my family was more than a little jealous that it was me and not them getting a ticket to pastry-based wonderland.

What began as just Jodie and Nic Berkhout working out of premises on Hillyard Street more than 20 years ago has blossomed into a thriving three-location business that’s become a genuine favourite for visitors and locals alike.

Whether it’s the Main Street location bustling with cyclists, young families, business people and tradies, or their newest spot on Old Maryborough Road, they’ve created spaces that work perfectly for everything from business meetings to family outings to that quick lunch on the go.

But it’s their Urangan location where the magic really happens – the main kitchen where all those delicious treats come to life.

Arriving at the bakery, I was immediately struck by the bustling hive of activity.

There was a steady stream of customers flowing through the front, but once owner Jodie brought me through to the back for the grand tour, I discovered an entirely different type of bustle.

The team moved together in a way that was genuinely mesmerising to watch.

Each person knew exactly where they needed to be and was completely focused on the task at hand, yet somehow remained subconsciously aware of everyone else around them.

It was like watching a finely tuned machine in action – precise, purposeful, and working toward their shared goal of producing the day’s goodies.

I had the absolute pleasure of spending time with pastry chef Lucia, who was working on pastry for danishes – getting that all-important ‘lamination’ process just right.

(**To note… My girls and I have been catching up on old episodes of The Great British Bake Off recently, and lamination has strangely been a prominent word floating around my mind as a result – how fitting that today was the day I saw ‘lamination’ in action!)

Lucia, who’s originally from Italy with nearly a decade’s experience specialising in sweets, showed me how pastry gets made at an industrial scale.

And no, it doesn’t get bought in frozen squares from the supermarket like it does at the Macaulay household.

The science behind keeping the dough happy and at the correct temperature was absolutely fascinating. Lucia explained the delicate balance required – too warm and the butter melts into the dough, too cold and it becomes impossible to work with.

Watching her expertly manage these variables while creating layer upon layer of buttery perfection was like witnessing artistry in motion.

The machinery required to produce what they needed at scale was equally captivating.

As I watched these impressive pieces of equipment work their magic, I couldn’t help but wishfully imagine having some of it for myself around the house.

The industrial kitchen itself was spotless, orderly and – perhaps surprisingly – quite soothing.

Everything and everyone had its place, and it all just ‘fit together’ beautifully.

I don’t know what it’s like for you, but for me, there’s something deeply satisfying about witnessing a workspace that functions with such harmony and purpose.

As Jodie filled me in on the ins and outs of the business, I was struck by the thought and care that goes into every aspect of their operation.

They’re hugely conscious of wastage and do everything in their power to avoid it – experience has taught them valuable lessons about managing supply and demand across their three locations.

What really resonated with me was learning that Nic is a fourth-generation baker.

This isn’t just a business – it’s a true family legacy.

Their own children have all been involved in various aspects of the operation over the years and – just maybe – there is a beautiful possibility of this tradition continuing to a fifth and one day even a sixth generation.

Cut back to Lucia, who by now had magically materialised gingerbread dough out of thin air and was cutting my kids’ favourite treats out by the trayload.

What an absolute privilege it was to pop the finishing touches on these little masterpieces: those colourful classics… the humble Smartie.

As I carefully placed each coloured ‘button’ onto the gingerbread figures, I couldn’t help but imagine someone else’s little one pressing their face against the display cabinet glass and pointing excitedly, “I want that one!”

It was a moment that perfectly captured the joy these simple treats bring to families just like mine.
As our conversation continued, I was fascinated to learn more about how technology impacts their decision-making processes, and how Jodie and Nic’s roles have evolved over the years.

They’ve transitioned from being hands-on bakers to managing all the moving parts of such a growing, thriving business – now home to 42 staff members, from bakers to drivers to the smiling faces you see behind the counters.

At the very last moment, I was lucky enough to get a rare minute (and a photo) with the team who were in-store that day.

Even luckier for me, Joy had specifically requested that their signature jalapeño pie be part of the shot.

This became my lunch and was, very genuinely, the perfect end to an extremely happy day.
As I sat there savouring that unexpected treat, I reflected on what I’d witnessed.

Behind every perfectly flaky pastry, every lovingly crafted gingerbread figure, every sausage roll that makes a beach lunch feel special, there’s a dedicated team of people who genuinely care about their craft.

While I may not be ready to open my own bakery empire just yet (I think may be a community service to stick to words rather than embark on a new life as a pastry afficionado), I gained something perhaps more valuable – a deeper appreciation for the skilled hands and passionate hearts that create these little baked moments of joy my family treasures so dearly.

And in a world that often moves too quickly, there’s something deeply reassuring about knowing that places like Pie and Pastry Paradise exist – where tradition, skill, and genuine care for the community come together in the most delicious way possible.

With heartfelt gratitude to Jodie, Nic, and the entire team at Pie and Pastry Paradise for sharing their world with me. You can find them at three locations across the Fraser Coast: Elizabeth Street Urangan, Main Street Pialba, and Old Maryborough Road, Pialba, or visit pieandpastryparadise.com.au for more info!