Wholesale Cafe Suppliers Sydney
Bake fresh bread, rolls, scrolls and sweet buns in your cafe kitchen.
Suprima Bakeries is an Australian-owned wholesale cafe supplier and distributor based in Minto, Western Sydney, supplying frozen bakery dough to cafes, bakeries and food-service businesses across Sydney and nationwide.
Partner with us as your cafe distributor and bake a full range of breads, rolls, scrolls, and sweet buns fresh in your own kitchen. The look, the smell and the taste of scratch baking on your counter, without the early starts, the floor space or a full bakery team. Standardise your prep, free your team for the work that sells, and add new lines whenever you want.
Introducing Our Dough Range
One versatile dough range, endless creative possibilities. Bake off exactly what your cafe needs, fresh from your own oven.
Why Choose Suprima as Your Cafe Supplier?
- Australian-owned and baking since 2012.
- Quality frozen dough you customise and bake fresh in-house, your finish, your name on it.
- One flexible range covers the cabinet: bread, rolls, scrolls, flatbreads and sweet buns.
- Fits your process: slots into your thaw–proof–bake routine, no new equipment.
- Delivered across Sydney and Australia-wide, on time, delivery you can plan around.
- Small quantities available through our distribution partners.
A Cafe Supplier You Can Actually Rely On
Your reputation rides on what’s on the counter every morning, so the cafe supplier behind it matters. Customers describe Suprima as a partner rather than a salesperson: our team visits regularly, shares product ideas, and helps you get the best from every dough. We make and dispatch from our own facility in Minto, Western Sydney, so you deal with the people who actually make your product, not a reseller.
How to Prepare Suprima's Dough Range
As a cafe owner, you want to ensure you are using your ingredients as efficiently and effectively as possible. Here are a few tips and tricks for thawing and proofing our high-quality dough products!
Proofing your dough
Proofing is the final fermentation step in creating leavened (yeast raised) bread.
Once the dough has thawed and has an internal temperature of approximately 12°C, you can start the proofing stage. When it comes to proofing your dough, you can use an electronic proofer, such as a bread proofer cabinet or just leave the dough out to rest and rise.
While a programmable proofer is ideal and creates the perfect controlled environment, you can also proof your dough by letting it rest in a warm area of your cafe. Resting your dough inside the oven with the light on can also create a suitable proofing environment as the light lets off some heat.
Depending on the dough and product, this time will be between 40 – 60 minutes. Keep the trays covered and keep an eye on the dough. The dough is ready to bake once it has doubled in size.
Retarding the Dough
For cafe owners with a large enough space, they may wish to consider investing in a commercial retarder proofer, which allows for further automation and ease of preparation. There is no need to rely on memory or timers to check, a retarder proofer takes care of everything.
Retarder proofers are programable, create the ideal proofing environment, and provide complete control over the fermentation process. This means cafe owners can conveniently thaw and proof your dough with the touch of a button.
To thaw the frozen dough, it is recommended you set the retarder to 4°C and it will slowly and automatically increase to 38°C for the proofing stage. After the proofing stage, the dough is ready to bake.
Exact thawing, proofing and baking times will depend on the product and the size of your oven.
“The best service I have ever received from a supplier! I was nervous about baking bread from scratch, but Mark made it so easy by coming in and training me and my staff. I’m honestly so happy I came across Suprima and Mark, I couldn’t imagine a better product and a more supportive and friendly Rep! 5 Stars”
Bhavani Baumann (Sanga Vegan Café)
“I wanted great quality bread with good life at a reasonable price. I found something better! Bake my own bread. Suprima bakeries are the go to manufacturer for fresh baked quality bread. What’s even more fantastic is the support of my technical rep Mark Stone. Not only did he provide prompt service he helped me learn how to make the bread to its specification.”
Gulay Karci NBA Grounds Cafe
Frequently Asked Questions
What does a wholesale cafe supplier provide?
A wholesale cafe supplier delivers the bakery products a cafe sells day to day: bread, rolls, scrolls, flatbreads and sweet buns. Suprima supplies these as quality frozen dough you bake fresh on-site, so your cabinet looks and tastes freshly baked.
Who makes Suprima's dough, and is it Australian?
Suprima is an Australian-based cafe supplier and a member of the Prima Group. We make every product ourselves in our Minto, Western Sydney bakery.
Where is it made and do you deliver to cafes in Sydney?
At our own bakery in Minto, NSW 2566. We’re a Sydney-based cafe supplier and deliver across Sydney and Australia-wide.
What can a cafe make from Suprima's dough range?
A lot. Our White Vienna dough becomes cobs, focaccia, pull-aparts and savoury twists. Our Jumbo White Hot Dog Roll dough becomes knot rolls, pizza boats and focaccia rolls. It’s an easy, low-risk way to extend your range.
Can I trial it before committing?
Yes, the proof is in the eating. Ask us about a taste trial or a visit from one of our team.
What's the minimum order for a cafe?
There’s no fixed minimum. Our distribution partners can deliver small quantities, and units per carton vary by product. Get in touch and we’ll tailor a delivery solution.
How long does the frozen dough keep?
Kept below -18°C, the frozen dough holds its quality for up to 6 months, so you defrost and bake only what you need, and cut waste.
Partner with Suprima: Your Cafe Supplier in Sydney
Bake a fresh range your customers will love, with a wholesale cafe supplier who turns up and helps.