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Meet The Team

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Business Owner / Head Pastry Chef

Brooke started her Pastry Chef career as an apprentice a couple of hours south of Sydney in a small French bakery. From the very start she has devoted her career to creating delicious, aesthetically stunning masterpieces.

At the age of 20 she won Bake Skills Australia which started her international pastry career, taking her to the Callebaut Chocolate factory in Singapore.

At 23 she decided to see what the rest of the world had to offer, and flew to London where she spent two years working at very prestigious hotels including Claridge’s and The Ritz producing beautiful high teas and desserts.  She also made time to compete in an European cooking competition, achieving a Certificate of Excellence.

Back in Australia, Brooke spent a number of years working in various fine dining restaurants across Sydney including The Bathers Pavilion in Balmoral. 

More recently Brooke has dedicated her time to training up the next generation of pastry chefs: teaching French patisserie at Le Cordon Bleu Australia cooking school in Sydney.

She had always thought about running her own business. When that opportunity presented itself while she was stuck at home in COVID lockdown, she and her family decided they had nothing to lose and made the massive move from city life to rural Glenreagh.

She hit the ground running, learning fast how to run a business. She is now serving up a stunning array of French inspired cakes, breads and pastries alongside some high quality traditional Aussie bakery classics to the Orara Valley and the wider Coffs Coast.


Apprentice Pastry Chef

Lestatt’s passion for cooking started at the age of 6 when the theme tune for MasterChef had him running to the TV watching avidly right until the end. Around 9 he started playing in the kitchen preparing meals for his family from whatever ingredients were placed in front of him!

At 15 he started at TAFE studying commercial cookery. 

He’s now doing his baking apprenticeship at Glenreagh Bakery whilst also finishing off his commercial cookery units, striving to become a great all rounder who will one day open his own restaurant. All in good time Lestatt, we’re not ready for you to leave us just yet!!

Front of House Team

Our front of house team, headed up by Debbie, is full of fabulous, friendly locals, passionate about serving our customers premium products with a smile on their face.

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Reasons to Visit Us

Want to know why you need to choose Glenreagh Bakery for you next bakery destination?

What Our Customers Say


“When in the Grafton/Coffs Harbour region, do yourself a favour and make a detour to Glenreagh and visit the Bakery. 
The service was friendly and helpful. With such a large selection, it was hard to choose.
The taste of the Slow Cooked Beef in Red Wine Pie is so damn good, I'm tempted to drive the 600km from home again next week!
We also enjoyed the most silken custard tart and a lemon meringue tart. Both of these would have been at home in any fine dining restaurant.
It would be criminal of me not to share this find."


"The most amazing bakery in the coffs/Clarence region. I have had nothing but the most mouth watering food from the team who are friendly and very helpful when I want to try something new. Whether it be the tastiest pies or a specially made birthday cake you can taste the perfection and care that goes into each piece."


“I can't recommend Glenreagh Bakery highly enough. Awesome customer service, excellent products utilising really fresh, REAL baseline ingredients such as real cream, real butter & all wrapped within the gorgeous village atmosphere of historic Glenreagh. I reckon it's one of the best views from a bakery in Australia. We're so blessed to have such a high quality bakery in our beautiful village”
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