- Our Story -
A challenge of preseverance
Franck Food moved in to the new premises during 2004, with a lot of revamping the factory to suit our purpose, installation of all machinery, adhering to regulations and sourcing raw materials. This took more time than expected but with perseverance comes achievement.
In 2005, after successfully obtaining the “Approved Persons Course for Thermal Processing of Low-Acid Foods” required by the Australian hygiene authorities, the first production run could start.
2008 – 2016
A constant customer base was created with regular orders, as well as a small shop for walk-ins. This was enough to maintain a peaceful lifestyle.
However my parents were looking to fully retire, I decided to take on the business and reboot.
And here we are today! New labels and a new website, but still keeping the traditional recipes that people have loved over the years.
For me, this story has just started and I am really looking forward to the future!