Tasmanian's lush dairy pastures are nourished by rich soils, pristine rainwater and the cleanest air on Earth. The Friesians and Jerseys in the dairy herds of our North West Coast produce luscious, creamy milk, churned with skill and care. Pure cream becomes golden butter, the delicious heart of Cripps Premium Tasmanian Shortbread. It is a well kept secret, but this is the best shortbread available in Australia. Our shortbread was voted top branded shortbread by both Choice Magazine and The Age in 2005, outstripping other well known Australian and Scottish brands.

Crafted with skill and care from a traditional recipe, our shortbread combines three premium ingredients - the best Tasmanian dairy butter, quality unbleached flour and pure cane sugar. We've been baking in Tasmania with fine ingredients like these since 1878 - all our knowledge is in every piece of Cripps Premium Tasmanian Shortbread.

Smooth, rich and buttery, with a just-baked golden color and a unique freshness of flavor and texture - you'll love the way this splendid shortbread simply melts in your mouth. One taste that's all you need to know that you've discovered something very special.

The pure flavors of a natural island are your reward every time you open a pack of Cripps Premium Tasmanian Shortbread. And there's even more pleasure in sharing the delights by wrapping them as a gift to say ‘thank you' you're the one or ‘with my love'. But why wait for a special occasion? This gift makes it really special any time at all.

The secret to our shortbread is an age old family recipe made with the freshest and purest ingredients from Tasmania and, of course, Noel Hay. Noel has been baking our biscuits since 1993 and it's his perfectionism and dedication that ensures their quality and special flavor is maintained.

He has perfected a partial hand baking process that allows close attention to detail, producing unique biscuits that taste vastly different to other Shortbread.

The result is a melt-in-your mouth shortbread that has to be tasted to be believed.

"There is a long, lingering aftertaste with these sweet morsels that make them hard to say no to. It's how I imagine shortbread to be - a firm,crunchy bite followed by a mouth-melting rich buttery softness..." Hilary McNevin The Age July 5, 2005

A baking tradition that spans over 100 years

Noel continues the long, rich baking tradition of Cripps. Indeed, the Cripps name is synonymous with baking in Tasmania, a tradition started in 1858 by with William Cripps who first operated his bakery in Sandy Bay in 1858 in Hobart with his wife Eliza.

Over the years, the bakery expanded so much so that by 1931 there were 16 delivery carts and vans. The bakery was now operated by William Cripps' grandsons.

In 1961 W Cripps Pty Ltd was sold to Consolidated Foods and in 1977 moved the business to Swallow Parade Glenorchy. The merger of Cripps Bakery in Hobart, Nu-Bake Bakery in Launceston and Bass Bakery in Cooee in 1997 saw the change in name to Cripps Nubake.

Today Cripps Nubake proudly employs around 160 people, it has 2 manufacturing sites, 1 in Glenorchy, Hobart and 1 in Kings Meadows, Launceston as well as a distribution depot in Ulverstone in North Western Tasmania. We use about 130 tonnes or 130,000kg of flour per week, all sourced from The Tasmanian Flour Mills Pty. Ltd. in Launceston.

Our Commitment to Quality

Cripps is committed to producing the highest quality product for their customers. To this end, they have been heavily involved in the development of food quality systems. This includes gaining HACCP Certification (Hazard Analysis and Critical Control Points) and WQA Accreditation (Woolworths Quality Assurance).