New bak­ery of­fers old-time taste

Stratford Press - - News - By ILONA HANNE

There are no ad­di­tives in the food baked at Strat­ford’s new­est bak­ery, just lots of fresh qual­ity in­gre­di­ents, say co-owners Graeme Cawsey and Cameron Thomp­son.

The duo are more than just busi­ness part­ners. Graeme is Cameron’s un­cle, and their shared pas­sion for the culi­nary arts has led to them go­ing into part­ner­ship to­gether and open­ing The Bak­ing Co on Re­gan Street.

The doors will open later this month, “when ev­ery­thing is ex­actly right and as we con­ceived it,” says Cameron.

Just as good food takes time and thought to pre­pare, the same goes for a suc­cess­ful busi­ness, says Graeme.

“So we aren’t go­ing to open too early. From day one, the cus­tomer ex­pe­ri­ence will be ex­actly as we have planned.”

Graeme has been cheff­ing since the mid 1980s and is cur­rently work­ing as a chef tu­tor at WITT (Western In­sti­tute of Tech­nol­ogy at Taranaki) while Cameron has worked as a baker around New Zealand, in­clud­ing a re­cent stint at Pub­lic Cater­ing Co in New Ply­mouth.

The pair are now bring­ing their com­bined ex­per­tise to Strat­ford, a place both are con­nected to. Cameron’s mother was born in Strat­ford and he re­mem­bers vis­it­ing the town, while Graeme was born in New Ply­mouth and also vis­ited Strat­ford.

Their fo­cus, says Graeme, is on cre­at­ing a cus­tomer-fo­cused busi­ness giv­ing value for money while not com­pro­mis­ing on taste or qual­ity.

Graeme says their pas­sion for elim­i­nat­ing ar­ti­fi­cial ad­di­tives from the food their bak­ery will sell comes from their un­der­stand­ing of the im­por­tant re­la­tion­ship be­tween the food we eat and how our body re­sponds to it.

“In­stead of us­ing chem­i­cals and e-num­bers, we are us­ing nat­u­rally sourced in­gre­di­ents to cre­ate de­li­cious flavours that are as good for your body as your taste­buds.”

Peo­ple with di­etary needs such as gluten free or ve­gan will be able to en­joy a range of foods from the bak­ery, as he and Cameron use in­gre­di­ents such as aquafaba, the left-over liq­uid from beans, as a protein fi­bre in some recipes.

“From that we can cre­ate aioli, meringues and mousses that taste great, but are also suitable for ve­gans.”

The bak­ery is go­ing to of­fer Juliet Street, Strat­ford | far more than just fresh-baked bread, says Cameron.

“We have a din­ing-in area as well as take­away, and we will be of­fer­ing barista-made drinks, as well as a wide range of other drinks such as malt shakes, as well as fresh sal­ads, sand­wiches, gra­nola and plenty more.” Their ex­pe­ri­ence, com­bined with con­tacts across the New Zealand culi­nary in­dus­try, means they are able to source what they con­sider to be the best of in­gre­di­ents and pro­duce to work with, says Graeme.

“Our cus­tomers will be able to en­joy fresh bratwurst or chorizo from Is­land Bay Butch­ery in Welling­ton to go with a bread roll or baguette, and ev­ery­thing will be freshly heated up or pre­pared by us as it is or­dered.”

There’s no point in putting the ef­fort into pro­duc­ing fresh food to then leave it in a pie warmer for hours, he says.

“We have in­vested in a turbo chef, which will al­low us to heat food quickly while keep­ing all the flavour in the food.” That flavour should take peo­ple back in time.

“While we are us­ing some mod­ern tech­niques and new protein sources such as aquafaba, with no ad­di­tives the food we cre­ate will take you back in time to when your grand­mother baked bread for the evening meal dur­ing the day. Ev­ery­thing we put out is made from scratch so ev­ery­thing will be fresh and flavour­ful.”

■ The Bak­ing Co opens soon. Like them on Face­book: www.face­­bak­

Cameron and Graeme are get­ting ready to open the doors to their new bak­ery in Strat­ford.

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