For CEO and Managing Director Xanny Christophersen, cake is more than a business; it’s in her blood. Her aunt Marilyn founded the company almost three decades ago as a dessert distribution business, sourcing fresh cakes in Brisbane and delivering them to the Sunshine Coast.

“I have fond memories of those early years,” Xanny recalls. “During the school holidays I’d go with Aunt Marilyn to deliver orders, or help pack boxes for customers. It’s been part of my life for as long as I can remember.”

By 1996, Priestley’s Gourmet Delights had moved into manufacturing its own products from a modest base in Milton. Four factory moves later, the company now operates from a cutting-edge facility in Acacia Ridge. Xanny has worked across the business in various roles, from plant manager to COO, before stepping into the CEO role 18 months ago.

“I love working at Priestley’s,” she says. “It’s still a family business, and I’m proud to be the second generation leading it.”

Manufacturing happiness at scale

Priestley’s now produces 270,000 units each week, from cakes and tarts to vanilla slices, muffins and more, supplying more than 27,000 customers across Australia.

Even if you haven’t heard of Priestley’s, you’ve almost certainly tasted their products. The company largely operates as a “brand behind the brand,” quietly supplying the desserts enjoyed in some of Australia’s most familiar venues. If you’ve enjoyed a Domino’s lava cake, a vanilla slice at Bunnings or a citrus tart at the Coffee Club, you’ve tasted Priestley’s.

This model allows Priestley’s to service cafés, pubs, restaurants, hotels, hospitals and corporate venues nationwide through distributors. Products are snap frozen on site within 16 hours of manufacture, ensuring freshness, consistency and ease of portion control for food service operators.

“Our customers know they’ll get the same high-quality product every time,” Xanny explains. “Portion control also reduces waste, which is increasingly important for cost management and sustainability.”

High-tech, hand-finished

The company’s growth has been powered by a culture of innovation and continuous improvement. “We call it ‘pushing for better’,” Xanny says, “and we apply that approach to everything we do.”

At its $53 million, 7,740-square-metre ‘smart factory’ in Acacia Ridge, autonomous bakers and tray stackers keep production moving, while robotic systems transport racks to ovens, automate case packing in freezers and track freezing times to optimise logistics. Each product is monitored by computer systems that log everything from temperature to location, while machine learning algorithms manage ingredient levels.

These innovations place Priestley’s firmly within Brisbane’s advanced manufacturing sector, which contributed $15 billion to the local economy in 2024. Yet even with this level of automation, people remain at the heart of the business.

“We’ve actually increased headcount by 28 since moving to this facility,” Xanny says. “The focus has been on upskilling staff and creating a safer, more engaging workplace, with robots taking on the repetitive tasks and heavy lifting that can cause injuries, while ensuring every product is still hand-finished with care.”

Some roles that were once manual have evolved into new opportunities – staff now operate manufacturing execution systems, input data and oversee production. But other roles, such as taste-testing, quality control and decorating, remain firmly in human hands.

Xanny’s involvement in the Queensland Manufacturing Advisory Council reflects a broader commitment to the sector’s future, from advocating for women in manufacturing to shaping policy that supports industry growth.

“I’m passionate about Brisbane’s economy and the strength of its manufacturing sector,” she says. “Being part of that growth is exciting for our business and for Brisbane.”

Sustainability is another driver of innovation. Solar panels cover the roof, offsetting daytime energy use, while ovens have been converted from gas to electric. “We also source locally,” Xanny adds, “to reduce our carbon emissions and make sure the materials we need can get here in as little time as possible.”

That approach has fostered deep, long-term partnerships with fellow Brisbane businesses, from a 29-year relationship with Sunny Queen Australia to working with Trisco Foods for toppings and fillings. These connections exemplify how Brisbane fosters collaboration and long-term partnerships, creating an ecosystem where businesses can thrive together.

Priestley’s is also an active member of BEDA’s Future Food Initiative, which connects local businesses with international markets through accelerators, export readiness programs and industry-led forums.

“Through the Future Food Initiative, we’ve built networks, sharpened our innovation capability, and embedded consumer needs at the centre of product development,” Xanny says. “It’s also helped us adopt AI and other advanced technologies.”