Banjo’s Bakery Café recognises eight long-serving employees

These employees have contributed to the chain’s growth and menu development.

Banjo’s Bakery Café is recognising eight long-serving employees whose combined service exceeds two centuries, underscoring the role veteran staff have played in the chain’s growth and menu development.

The group — Marcel Schnitzer, Trevor Curtis, Kelly Graves, Rod Saxby, Todd Ferguson, Jeremy Buckland, Nicholas Benjamin and Richard Connell — each has more than 20 years with the business. Several now work on innovation and product development, according to the company.

Tasmanian employees Schnitzer and Graves joined Banjo’s first Hobart bakery and later moved into research and development roles as the business expanded into a national franchise. Schnitzer, now research and development manager, is set to reach 40 years’ service later this year; Graves, a project coordinator on the R&D team, will mark 39.

“Back then, everything was paper-based, from recipe books to audits, and now we’ve got custom-built systems for recipes and point-of-sale. The growth has been exponential,” Schnitzer said.

Schnitzer said R&D was originally part of a baker’s day-to-day duties. He added that long-running items he helped shape, including sausage rolls and Danish pastries, remain on menus nationwide.

Graves said starting as a school-leaver allowed her to work across departments and gain skills as the company evolved. “When I started, I was just finishing year 10 and my brother was a baker here, and I’ve since worked across almost every department,” she said. “Some people change companies to gain new skills. I’ve gained them all within Banjo’s.”

“Banjo’s has never stayed stagnant. There’s always been growth, new challenges and new opportunities. It feels like a family here,” Graves said.

Schnitzer said the “thrill of creation” has kept him engaged and that he is now sharing his experience with new bakers in training. Graves pointed to the brand’s place in Tasmania as a source of pride, citing “customers and regulars” as well as first-job opportunities for many workers.

“What’s been most rewarding is seeing products I worked on decades ago, like our sausage rolls and Danishes, still being customer favourites today,” Schnitzer said.

Chief executive Jessica Saxby said long-tenured colleagues have helped shape the business. “Banjo’s is all about people — our team, our families and the communities we serve,” she said. “Seeing colleagues like Marcel and Kelly dedicate decades to the business, helping shape our menu and mentor the next generation, is what Banjo’s is truly about.”

Saxby congratulated the long-serving staff and noted the company continues to recruit across roles, including baking, sales and franchising.

Banjo’s said the eight employees’ experience continues to inform new products and processes, as the company shifts from paper systems to custom digital tools and keeps core items that have remained popular from its first Hobart site to kitchens across Australia.