Lovingly fabricated, from our family to yours.

Lives are made that piddling scrap sweeter with Sara Lee.

Established in Lisarow NSW in 1971, Sara Lee has a long history of producing succulent desserts using quality, authentic ingredients.

From frozen cheesecakes and pies, to crumbles and water ice cream, we arroyo our craft by ensuring we stay true to traditional recipes, simply too offering a contemporary twist. Our bakers and pastry chefs create succulent desserts and broiled goods for Australians and New Zealanders every twenty-four hours, using traditional baker'due south flour, real eggs and fresh cream.

Proudly made in Australia

Sara Lee desserts have been homegrown since 1971. Our dedicated team of bakers and pastry chefs create delicious desserts for Australian and Kiwi families from our famous bakehouse in Lisarow on the NSW Central Coast.

A sustainable future

We are working with suppliers to improve sustainability beyond all areas of our business, including minimising waste, sourcing local ingredients wherever possible and using renewable and recyclable packaging.

Why frozen desserts?

We snap freeze our desserts to lock in the freshness and make certain our products are of the highest quality and taste succulent. Shop your desserts in the freezer, then prepare as per packet instructions when you lot're prepare to serve.

The Sara Lee story

Charles Lubin, aged 32 bought a pocket-sized chain of neighbourhood bakeries chosen Customs Broil Shops in Chicago, USA.

Working with his brother-in-law, the business organisation grew in popularity and success and the original 3 stores increased to seven.

Charles creates the Kitchens of Sara Lee. He names his showtime product, a cream cheesecake, after his 8-yr-old daughter
Sara Lee, considering he wants every product to be as beautiful and perfect every bit she is.

Charles introduces his presently to be famous All Butter Pound Block.

A buyer from Texas is so impressed with Sara Lee's products that he asks Charles to ship them from Chicago. Lubin knew he couldn't send fresh product that far and his fresh product didn't freeze well.

Charles perfects a reformulated frozen line of products, which encounter his extremely loftier standards for sense of taste and quality.

By 1953, Sara Lee has revolutionised the food manufacture by developing a process for freezing and shipping baked appurtenances on an industrial calibration.

The 8th of June, 1971 sees the grand opening of Sara Lee's famous bakehouse in Lisarow on the NSW Cardinal Coast. Nosotros produce our delicious desserts at this location to this day.

Our second expansion is consummate.

With the plant now sitting on a 20-acre orangish orchard, information technology's here that we sourced the fruit used in the fresh orange bakery products.

By 1988 we are selling 126 different products and producing l,000 cheesecakes a day.

Five production lines are running full time to produce the orders

We launched the Sara Lee Sticky Date Pudding, a all-time-seller even to this day.

In 2013 McCain Foods acquired Sara Lee.

The business concern is now a leading frozen food company that manufactures, sells and distributes a range of Sara Lee branded products.

Sara Lee is acquired by The South Island Office Ltd, uniting two blistering businesses, Sara Lee and The Original Foods Baking Co.

We also celebrate our 50th anniversary.

More than l years since opening in Australia, the squad at Sara Lee are still passionate about keeping founder Charles
Lubin's promise live — to bake with beloved using quality, locally sourced fresh ingredients.

Sign upwards to Sara Lee

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