Bakers who dare to be different
I trained at fine dining and Michelin-starred restaurants in London and NZ, where I learned all I could about best practice from the head chefs.
While many chefs live for the thrill of fast service time, I’d get into a flow state while doing the long, slower work of preparing. I fell in love with intricate, technical pastry techniques that couldn’t be rushed, and decided to follow my heart.
I quit my job, spent our savings on kitchen equipment, found the only available space – a small commercial kitchen in a church – and paid the rent in dollars and bread.
It was pretty challenging - and a world away from the pristine 5-star kitchens I’d become used to - but I loved the independence and freedom to be creative. I’d often be baking while a Zumba class or choir practice took place and even turned up at 4am to find a rugby team still sleeping on the floor of the hall.