Butcher, baker, bom­bolini-maker

Marlborough Express - The Saturday Express, Marlborough - - FRONT PAGE -

con­tin­ues his mis­sion to visit ev­ery food truck in Marl­bor­ough. This week he catches up with Fred­er­ick Rou­bos of de Brood Bakker’s.

De Brood Bakker’s does food for the soul, al­though maybe not the waist­line.

But what does that mat­ter when you bake fresh ev­ery day and use time-hon­oured Euro­pean bak­ing prac­tices?

Life is for liv­ing, and sen­sory or­gans are there for a rea­son.

The Euro­pean-style bak­ery has been op­er­at­ing in Marl­bor­ough since 2000, and since then their pro­file has been on the rise.

The Dutch-owned bak­ery used to op­er­ate from a small store front on Mo­ran St in Red­wood­town, but they have since moved to a fully func­tion­ing food truck parked be­side butch­ers, Meaters of Marl­bor­ough, on Maxwell Rd.

Owner op­er­a­tor Fred­er­ick Rou­bos says the lo­ca­tion is pretty po­etic.

‘‘I wanted to be a butcher like my grand­fa­ther when I was young to be hon­est,’’ Rou­bos says.

‘‘But he told me ‘no no’, that was too much hard work.

‘‘When I dis­cov­ered bak­ing, though, some­thing just clicked. I don’t know what it was. I sud­denly was do­ing some­thing I en­joyed, and I un­der­stood ex­actly what was hap­pen­ing ... like a con­nec­tion.

‘‘Even though I wasn’t very good at it at first, I re­ally en­joyed it.’’

Rou­bos started bak­ing at the age of 12, in Rot­ter­dam, learn­ing his craft in school and work­ing at a bak­ery at night, he says.

‘‘On Satur­days I would get a cou­ple of hours sleep, and Sun­days – I was just toast.’’

And while other food­ies are get­ting down with or­ganic and raw, de Brood Bakker’s still of­fers up tra­di­tional baked goods the way it’s sup­posed to be.

‘‘We have a lot of things that you won’t nec­es­sar­ily find in the main­stream ... Peo­ple can try them and think that’s quite cool.

‘‘Ev­ery­thing is down to taste,’’ Rou­bos says.

‘‘We started off with the bom­boli­nis, and we didn’t re­ally ad­ver­tise them. Peo­ple have just caught on.’’

What’s a bom­bolini? Oh, only a soft round ball of pas­try heaven - Ital­ian dough­nuts that are fried, coated in gran­u­lated sugar, and tra­di­tion­ally stuffed with pas­try cream.

You have to get them just right, and de Brood Bakker’s gets them just right.

But run­ning a food truck does have its chal­lenges, Rou­bos says.

‘‘The weather. I mean if it rains side­ways we feel it. And the wind is strong, it can re­ally shake things.

‘‘But [the food truck] cer­tainly has a quirk ap­peal, more so than bricks and mor­tar … And peo­ple drive past and toot or wave.

‘‘I love look­ing at this and think­ing, ‘wow, just 16 months ago, this was just a truck’.’’


Owner op­er­a­tor Fred­er­ick Rou­bos Ar­ti­san baker Fred­er­ick Rou­bos out­side his de Brood Bakker’s food truck in Blen­heim.

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