Speedibake is part of the Bakery Division of George Weston Foods (GWF). GWF is a wholly owned subsidiary of Associated British Foods Plc, one of the world's leading food companies. GWF's principal operations are undertaken throughout Australia and New Zealand. The company also has joint ventures in the United States, the United Kingdom, South Africa and Thailand.

take a look at the growth of Speedibake...

1882 George Weston opens a bakery in Toronto, Canada

1899 Frank Gartrell opens a bakery in Sydney across from Victoria Barracks

1917 Gartrell merges with William White and Able&Co to form Gartrell
White Pty Ltd.; The biggest individual bakery in the Southern Hemisphere

1949 George Weston Holdings Ltd., of Britain purchases Gartrell White Pty Ltd.

1960 Gartrell White (Cakes) Pty. Ltd. is formed as a separate business division for cake and pastry operations.

The Gartrell White Bakery in Ermington:

1966 The 17,000 m2 Ermington Bakery is opened in Sydney. Its design element houses the largest unsupported span in the Southern Hemisphere. (This is the future site of Speedibake)

1984 The bakery employs upwards of 900 people at the peak employment at the site, producing Top Taste Cakes and Big Ben Pies.

1991 Michel’s French Bakery is acquired from Michel Marteu who started making crusty rolls, baguettes and croissants in 1988 after emigrating from France. The business has sales of 720ctn/week

1992 The first of four Mecatherm lines is installed from France for continuous operation baking Par Bake Continental breads and rolls.

1993 Gartrell White is renamed as the Associated Baking Corporation

1994 The Big Ben Pie business is sold in Australia to Ian Allan of Sargents Pies and the bulk of the cake and donut operation is moved out to Qld and WA.

1995 Speedibake is established at the site and is amalgamated into TipTop Bakeries. Employment stands at 52. Packaged retail product is sold for the Bake At Home market segment. The second on site 800 pallet freezer is commissioned.

1996 The third Mecatherm line is installed for Par Bake breads to support the growing in-store bakery trade. A hot press Pizza line is installed to produce Par Bake pizza crusts for the Quick Service Restaurant trade.

1999 The fourth Mecatherm line is installed for Par Bake and frozen bread dough production. A JBS make-up line is commissioned to produce crusty round rolls and Kaiser rolls.

2001 Artisan bread line is installed from Germany to produce authentic Ciabattas and Turkish breads and rolls to supplement the growing market in Continental Par Bake products. Sales have grown over forty times in ten years. Employment had grown to 120 at the site.

2002 Tip Top Fairfield Bakery’s office staff and distribution is accommodated on the site swelling staff levels to 300 for four months. Speedibake wins the Westons Best Award for Safety Improvement. Frozen dough is re-launched with a national training program. The Rheon cookie/biscuit line is acquired and frozen cookies are launched.

2003 English Muffin production commences with the commissioning of a new Clock built 2000 dozen/hour line. Robotic palletizing is installed. Scone and Pull-Apart production commences with proprietary equipment and methods.