It all began
Wild Wheat started wholesaling bread from a small factory in East Tamaki. A loyal following was slowly built over the next two to three years as more of Auckland’s leading restaurants and cafes became aware of a new bakery in the market.
“I believe in simplicity with food:
be honest and cook with integrity.”
I was lucky to have known from a very early age that I love to cook and therefore I wanted to be a chef when I left school. My mother is a great cook and was very encouraging, allowing me to cook all sorts of recipes and make a mess of her kitchen.
I left school at 16 and started working at a local restaurant in Howick. After gaining my cooking qualifications at AUT, I travelled to London.
After a gap year or two travelling, I got a job working at Le Pont de la Tour, a Sir Terence Conran restaurant next to Tower Bridge. I worked there for four years and was fortunate to be offered a rare opportunity to work in their highly regarded bakery. I was immediately hooked on making bread and what was meant to be a quick six month stint become a life passion.
I love bread – dealing with a living thing. Our plain white sourdough is still my favourite bread. I am largely self-taught and try to soak up any and all information I can about my craft, always striving to improve. I never want to stop learning or stop creating.
Owning Wild Wheat is not about making money, it’s about creating an environment where I can make the best bread possible. I still enjoy working hard in the kitchen, even as I get older, and will always ensure my week is spent more on the kitchen floor ensuring all my staff understand and follow my passion than in the office shuffling papers.