BORDER bakers and patissiers are in full swing with festive fare in the countdown to Christmas.
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Fruit mince tarts, panforte, Scandinavian delicacies and gingerbread houses are among myriad offerings at bakeries and cafes.
Albury microbakery The Bicycle Bakery owner/operator Nicky Bruce said they started their Christmas baking in early December.
She said they had been baking five days a week to meet demand for their sourdough bread, fruit mince tarts and panforte.
“We’ve been baking every day since we added the panforte and fruit mix tarts to the bread orders,” she said.
South Albury business Nord Bakery is baking northern European festive fare for the second year.
Owners Thor Sonnichsen and Filippa Nillson offer Swedish saffron buns, German stollen and Danish pepper biscuits among the changing line-up of baked goods in December.
Mr Sonnichsen makes Swedish lussekatt – a spiced yeast-leavened sweet bun – flavoured with Peechelba Produce saffron.
“Peechelba Produce saffron is local and chemical-free; we use organic whenever possible,” he said.
Wahgunyah baker Louisa Morris said her peak season for Christmas puddings started four months ago.
She said it began early September and would finish mid-December.
“I bake probably more than 1000 puddings and desserts for Christmas shoppers,” she said.
Ms Morris said her business Louisa Morris Cakes now did about 50 per cent of its trade online up from just 10 per cent four years ago.
“The corporate hampers have increased this year, which is great,” she said.
“Some have gone locally but lots have gone to Queensland and Sydney.”
In addition to traditional fare, Louisa Morris Cakes also offers gluten-free puddings, fruit cakes and brownies online and at regional farmers’ markets.
Geoffrey Michael Patissier offers handcrafted Christmas goodies at the central Albury business.
It has gingerbread houses, Christmas pudding macarons, fruit mince tarts and gingerbread cookies.