Preparations...

The 2018 Anzac Bake will start on Tuesday, 10 April with the customary training day but well before then stock lists are dusted off, gumnuts drilled, labels etc. printed; and baskets retrieved from storage and given a clean.

Furniture needs to be moved and the kitchen reorganised. No soup, no scones, no catering, nothing but Anzac biscuits will be seen in here during the coming fortnight. Don't panic if you'd like a scone though, they will still be available from The Old Chapel Tearooms. The Tearooms and Car Yard Café and Club Tea are business as usual.

This year's stock list is staggering: 54kg golden syrup, 240kg butter, 230kg flour, 390kg sugar, 180kg rolled oats, 192kg desiccated coconut, 6kg bicarb soda, 240m baking paper and 2l vanilla essence. All this was delivered on Friday.

Then there's the ribbon...at last year's tally of 31 970 biscuits we used a mere 1 758m of ribbon to tie the bags. Our biscuits will travel a lot further than this in the next few weeks though...

From the cello bags to pack the biscuits to the labels, inserts, hats, aprons and gloves, and much much more, Anzac bake starts well before the first biscuit hits the ovens!

Retrieved from their hiding place, the missing images
have been persuaded to join the blog...

Bidfood bringing a big truck to deliver the ingridents for this year's bake.

Volunteer Bill carrying in a few bag on his way into the building.

One trolley load of many...