Beatrix is a tiny bakery in North Melbourne opened in 2011 run by Nat Paull and her killer cake squad who are dedicated to baking great cakes from good things for you. We are faithful to seasonal produce sourced from farmers markets, growers and hands on producers. We are about doing what we do best with no frou frou but just the kind of cakes that taste wonderful. Our recipes are drawn from Nat’s extensive pastry chef experience, a crazy amount of cookbooks and nostalgic favourites. We have a rare ability to meld the traditional pillars of cake baking with with our own brand of irreverent innovation.
Nat’s career was sparked at the age of seven after baking a buttercake for her mother. She eschewed Dolly Magazine for food magazines and earned her industry stripes under foodsmiths Maggie Beer, Greg Malouf and Stephanie Alexander. Nat started Little Bertha Bakery (wholesale) in 2005 which was sold in 2008 to make way for Beatrix.
We only bake with beautiful ingredients like St. David Dairy butter, pure cream and buttermilk, Milawa Free Range eggs, Laucke flour and Lindt chocolate. We buy Australian nuts and dried fruits as a priority and we are dedicated to using seasonal fruit bought directly from the growers when we can. We freshly grind spices and make our fruit preserves from scratch.
All the cakes are baked in a tiny kitchen where lots of other cakes and treats are baked so it may contain the following allergens: peanuts, tree nuts, milk, eggs, sesame seeds, soy and wheat (gluten).
JOIN OUR TEAM
We are always looking for good people to join our team. We'll post something here and in our social media if there is a current position available. If you have a hospitality heart and a lotta hustle, email us at email@example.com with your resume.
We aren’t hiring at the moment but feel free to send your details and CV to us.