South Canterbury’s royal baker learned in nana’s kitchen
Soon-to-be royal cake baker Izaak Adams’ talent was fostered by his nana in Fairlie, South Canterbury.
Now his family is excited to see him perform on the world stage, as he creates a cake for the upcoming nuptials of Prince Harry and Meghan Markle.
‘‘His father and I are extremely proud,’’ mother Kere Adams said of her son’s big assignment.
‘‘Considering the quality of the cakes he bakes, it doesn’t surprise me.’’
Twenty-nine-year-old Izaak Adams is head baker at East Hackney bakery Violet, in London, and is part of the team chosen to make a lemon and elderflower-flavoured wedding cake for the royal wedding in May.
Adams informed his parents of the news during one of his frequent calls home, she said.
‘‘He’s very excited and very honoured to be a part of this whole thing.’’
She said her son got his start baking while spending time with his nana, who is a ‘‘fantastic cook’’, in her farm kitchen in Fairlie.
‘‘He would have got it from her because he certainly didn’t get it from me,’’ she joked.
Adams said her son, who specialises in flower-topped cakes, had a natural ability with food and had always shown an artistic edge to his cooking. ‘‘He’s always had that flair.’’
Adams grew up in both Timaru and Fairlie, before moving to Christchurch aged 18 to learn his trade. He returned to Timaru when the 2011 Canterbury earthquake destroyed his flat, but moved back to Christchurch six months later and five years ago told his parents he was going to London.
Adams has worked at Violet for just over two years and is also doing freelance work, recently baking a wedding cake for a close friend who was getting married in New Zealand, she said. His Instagram page shows creations including cakes, tarts, cookies, and crumbles.
Violet owner Clair Ptak said in a statement her priorities for cakemaking were ‘‘food provenance, sustainability, seasonality and most importantly flavour’’.
New Zealand Baking Industry Association president Kevin Gilbert said, after viewing his Instagram feed, Adams’ baking reflected Ptak’s values. He described the cakes as detailed but not fussy and having a ‘‘modern, refined rustic’’ style. buns,