Bun Bun Bakery
Address: 1/288 Springvale Rd, Springvale VIC | Phone: (03) 9547 8289
From an interview with Terry that has been edited.
We open at 6am, so we start baking at 4am.
We use flour, yeast, bread improver, salt and sugar for our bread, and we put it in the oven for about 25 minutes. You can smell the fresh bread from far away.
The way that we make bread is the same as how we did it when we started Bun Bun bakery. And I am here for about 15 hours a day, seven days a week. There is a big demand so I keep working and working.
I marinade the roast chicken and pork in BBQ sauce, lemongrass, garlic and other ingredients.
The traditional pork rolls are usually steamed, but we roast the meat in our big oven. We are experts in that but - when we started - nobody wanted to buy them.
I would put them out, it would go unsold and I’d pack everything away. That went on for a few months. One customer would come in regularly, and he would eat them all the time. When I took the roast pork rolls off the menu, he complained. “The pork rolls are really nice,” he said. “One day, you will succeed.”
I tried again and – for the first time – it worked. I never told that customer that he was a big reason as to why I kept them. Whenever he comes in, I am at the back. When I come to the front, he is gone.
We keep missing each-other. I think that Bun Bun bakery would have survived without the roast pork rolls, but we wouldn’t be as popular.
And, in 2009, a journalist from The Age said that we have one of the top 10 sandwiches in Melbourne. Before that article our customers were mainly from Springvale but – after that - bang, bang, bang. People came from everywhere.
Since then, our sandwiches have been written about in Broadsheet, news.com.au, The Urban List, Fox Radio and several other outlets. We have had regulars who have been coming for 20 years, but we become busier every day.