For 32 years Dean Chambers has endured early mornings with pride, to produce the beloved Barossa Country Biscuits, alongside wife Annie, from a bakery located inside the family home. 

Starting his baking career as an apprentice at Linke’s Bakery at Nuriootpa, Dean Chambers had moved to Tanunda’s Apex Bakery for a further eight years before a desire for something else had begun to grow.

“I wanted to own a business,” Dean shares.

At the time, Dean had the idea of making biscuits for local BnB’s. He presented the idea to Nipper (Brian Fechner) at Apex Bakery and was offered use of the bakehouse after hours to make biscuits.

“What a leg up! It was fantastic!” Dean beams. “I would go home for lunch then return to make biscuits.”

Eventually Dean had three-phase power fitted at home and bought an oven, a mixer and used the kitchen table to make the biscuits at home. As more work came, Dean and Annie bought benches and borrowed extra equipment they required. 

“We started out with no game plan, no money, nothing flash,” Dean shares.

As the popularity of the biscuits grew, Dean was able to set up a fully equipped bakery at home before leaving Apex Bakery to work Barossa Country Biscuits full time. 

“It was hard yards at the start,” Dean admits, “Now we’ve got a better handle on things.”

Over the years, Dean has crafted his work to involve family and to suit him.

“These days I work it for me, it doesn’t work me,” Dean shares, a quote he lives by. “I work from home, so I have no restrictions. If I wake at 1:00am and I can’t get to sleep, I’m straight into it and I knock it off.”

Dean has regular customers in the Barossa, throughout Adelaide and also has biscuits distributed interstate.

“When the work is on, I’m on,” Dean shares. “But I only make to order. I don’t want to keep any excess stock, I know what we go through and I keep bare minimum so it’s the freshest it can be.” 

In both his private and professional life, Dean values the interactions he has with people most.

“I do all my own deliveries and meet every customer that orders my biscuits in SA so I know who I’m talking to on the phone,” Dean says. “I’m keen to engage people and what I’ve learnt is, if you want a good relationship you have to talk to people.” 

From day one, Dean has always been about high quality and selling for the best price he can do it for.

Dean says of his biscuits. “I want to put out a product that people will want to eat. And for me the greatest reward is not the sale of it, but feedback from time to time, to hear they were delicious.”

Since the very beginning, Dean’s basic recipes have remained the same. The favourites being; the mixed bag of biscuits, Lady Alice, Melting Moments, Nutties, Walnuts, Scotch Shortbread, Chocolate Hearts and Apricot Cornflake – but the biggest seller is still the Cheese Discs and of course Almond Bread. 

While Dean is completely hands on with all of the baking, the packaging is handled solely by Annie and her sister, Erica Schiller.

“I don’t package anything unless I have to, my hands are too big,” Dean said with a chuckle. “We have Annie’s sister Erica who helps to pack with Annie. I couldn’t do it without them.” 

Dean explains how his ambitions each day exceed his ability.

“My wife Annie says I can’t sit still, until after dinner. Sometimes I look back at the end of the day and think, ‘did I do all that today?’”

A few years ago, a mate told Dean that he needs to make plans.

“So, I thought I’d try that,” Dean smiles. “It didn’t work because our plans always change.” 

Dean points to God’s generosity in giving him and Annie the skills and the capability to do what they do.

“God’s always supplied,” Dean nods. “And it’s by his grace that we’re surviving. We’re blessed that we’re here.” 

Dean enjoys dabbling around his home and helping his children Josiah, Jesse and Harmony.

“Because everything I do at work just gets eaten, so it’s nice to see something I can look at and appreciate.”

Despite his no-planning aspirations, a few plans have been made along the way, including a 60th birthday trip along the famous Route 66 in the United States.

Ever the keen motorcyclists, Dean and Annie flew to San Francisco in 2023 before hiring a Harley Davidson and joining a tour, following a guide from Las Vegas up through the Rockies to Chicago and back to Las Vegas along Route 66 before visiting New York. The trip lasted one month, and some days they rode 280 miles.  

“The scenery was amazing!” Dean beams. “We saw the Grand Canyon from both sides, museums, and even spent my birthday at Monument Valley. All of the Americans were lovely people and we’ve just got so many memories, so many great stories.”

Dean couldn’t be more content with his life and even with the years approaching retirement age, he doesn’t think he will ever retire.

“If I can just keep doing this, and while my body’ keeps working, I’ll keep going,” he says. “I won’t want to stop. I plan to work, and that’s probably the best thing. Though I do plan to get on the Harley, get on the Triumph, go on holidays and be actively engaged with my wife and kids.”