Bakers Delight Springwood — Restaurant in Sydney

I went into the shop this morning and purchased few items, I had a card which was given to me back few weeks before which had a free item on it once you have purchased few items. When I presented this card the girl at the counter said they had stopped this few weeks back and she is unable to give this free item. I was annoyed not because of the loaf of bread which was in question but the honesty of the people involved. They should have honoured their promise and then told me that in the future this card system would not be valid. . The card already had a free item even before I purchased the items today. So they should have definitely honoured their promise. A man said he can’t give a free item because it’s no more in the system. Extremely bad customer service and attitude. Especially for a reputable franchise like this. For me I have a job and income but there are many many people who are struggling at this time this is not the way to have a negative attitude and...

Not impressed at all!! I used to go in on a regular basis, but never again!!! I went in on Saturday 17/6 asked the girl for a apple and cinnamon log and 2 pumpkin scones, when I got to my brothers place and opened the bag , I didn’t have what I asked for! I went in again on Sunday 25/6 patiently waiting my turn, the girl wasn’t paying attention and proceeded to serve a customer who had just walked in the door. I spoke up, and said I was there first?? The girl gave me a dirty look but still served me. I asked again for an apple and cinnamon log and 2 pumpkin scones, making sure I was getting what I asked for. When I got home I cut up the log and put it on a serving plate. I noticed it was burnt on the bottom and when we all started eating it found it to be as stale as!!! Springwood Bakers Delight used to be a great store with excellent products but NOT ANYMORE!! They charge a lot for rubbish food! I will never buy from this store again!! Bad food and bad...

We always buy croissants from here but last Saturday, they changed the ‘formula’ and they now look like a Brioche Bun in the shape of a Croissant. It’s supposed to be flaky and buttery and puffed up. Not flat and squashed. So I asked if they had changed how they are made and the head baker suggested they have always been the same. You be the judge. More to come of this croissant fiasco. I cut my croissant and it’s not a croissant. I’m off to Black Cockatoo for something French. Maybe even a Palmier instead. I...