Collection: Bakeware & Baking Accessories

Hospitality Connect stocks 1,099 bakeware and baking accessory lines for bakeries, cafes, patisseries and restaurant pastry sections. The range covers tin bakeware, pizza pans, baking trays, mixing bowls and general baking accessories, with Bakemaster, Chef Inox and Aussie Cookware among the brands stocked.

Tray and tin size is the first decision, because the pan has to fit the oven and the rack spacing you already have. Aluminium conducts heat quickly and browns evenly, which suits biscuit and sponge work. Heavier gauge steel and coated tins hold their shape through repeated commercial use. Pizza pans differ by depth and by whether the base is perforated, since perforation lets steam escape and crisps the underside. Mixing bowls are chosen on capacity and on whether the bowl has to sit in a stand mixer. Trade pricing applies and delivery is Australia-wide.

Why buy bakeware from Hospitality Connect

• Real warehouse stock: The everyday cutter sizes and standard baking sheets ship from local stock.
• Trade pricing on full pastry kits: Specifying a full pastry section gets project pricing across Chef Inox, Thermohauser and Bakemaster.
• Australian-owned showroom: Compare cutter weights and pastry bag flex before you order quantity.
• Replacement consumables: HACCP polyflex pastry bags, baking paper, tip sets — buy when you need them, not in pallet quantities.
• Bundled with the rest of your fit-out: Specify bakeware alongside ovens and benches on one quote.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Bakeware care and longevity

• Don't run aluminium through chlorine cycles: Sodium hypochlorite pits aluminium. Hand-wash anodised pans or use chlorine-free dishwasher detergent.
• Cool tins before washing: Thermal shock from hot tin to cold rinse warps the base and breaks coatings.
• Discard pastry bags after one shift: Disposable HACCP bags are sized for single-use; reusing risks cross-contamination.
• Re-grease seasoned tins: Loaf and bundt tins benefit from a wipe of high smoke-point oil between bakes to keep release reliable.
• Store cutters dry: Stainless rusts at the rivet points if stored damp; air-dry before stacking.

Need help choosing? Talk to us

Send us your menu and production volumes and we'll spec a pastry section kit that won't bottleneck during peak production. Trade accounts come with terms and a single contact for replacement consumables.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.