They’re not your ev­ery­day dough­nuts


Dessert lovers from near and far are com­ing through the Lyt­tel­ton Tun­nel in hoards for the Willy Wonka-es­que gourmet sweet treats at a small Lyt­tel­ton bak­ery.

Choco­late-filled sy­ringes stabbed into dough­nuts, jelly tip cheese­cakes and cookie cake stack­ers are just some of the gems fly­ing off the shelves at the Lyt­tel­ton Bak­ery.

‘‘I went from mak­ing 30 dough­nuts a day to 350 daily. More like 800 on a Satur­day,’’ said 24-year-old Bree Scott, owner of Glam­our Cake, based at the Lyt­tel­ton Bak­ery.

‘‘My or­der book is com­pletely full un­til Christ­mas. It’s crazy.’’

Bree, the 2014 New Zealand Baker of the Year, founded Glam­our Cake, the new­est craze tak­ing over the small port town.

Bak­ing for around six years, the Sum­ner lo­cal com­pleted her three-year ap­pren­tice­ship at the Lyt­tel­ton Bak­ery af­ter fin­ish­ing Catholic Cathe­dral Col­lege.

In 2015 she worked at a bou­tique bak­ery in Syd­ney mak­ing ‘‘ooh la la-type cakes’’, she said. On re­turn­ing home from Aus­tralia, she wanted to bring unique gourmet desserts back with her, but with her sig­na­ture flare.

‘‘I re­ally wanted to do some­thing dif­fer­ent.

‘‘It’s not your ev­ery­day dough­nut. And it re­ally caught on.’’

She posts her daily cre­ations and up­dates to her Glam­our Cake Face­book page which has more than 26,000 likes.

‘‘So­cial me­dia is amaz­ing,’’ she said.

‘‘I never thought it was go­ing to get this big and this many peo­ple. ‘‘The hard work has paid off.’’ Due to the com­pany’s fast growth this year, meet­ing de­mand on her own has been dif­fi­cult. On top of her av­er­age 70-hour week ex­clud­ing Sun­days, she now has one per­ma­nent as­sis­tant.

‘‘It’s only hap­pened within the last three months or so. I’m just one per­son,’’ she said.

How­ever the young baker said it was a priv­i­lege to do what she loved ev­ery­day, cre­at­ing a prod­uct which made peo­ple happy.

‘‘I love how it’s bring­ing peo­ple to Lyt­tel­ton. We lost a lot of peo­ple and build­ings be­cause of the earth­quake. It’s get­ting them out of that fear of the tun­nel, it’s draw­ing in the com­mu­nity and help­ing lo­cal shops too.’’

Af­ter los­ing their Lon­don St site af­ter the Can­ter­bury 2011 earth­quakes, Lyt­tel­ton Bak­ery was in a por­ta­com for more than four years be­fore mov­ing to their spot at 8 Nor­wich Quay.

The pas­sion for bak­ing runs in the fam­ily. Bree’s fa­ther Ian Scott, owner of the Lyt­tel­ton Bak­ery, said the rise of Glam­our Cake put Lyt­tel­ton back on the map.

‘‘We’re very proud [of Bree], she’s do­ing ex­tremely well. She’s teach­ing the old boy new tricks,’’ he said.

Lyt­tel­ton’s Glam­our Cakes owner Bree Scott with some of her own cre­ations which are sell­ing like hot­cakes.

Any­thing goes at Glam­our Cake.

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