East Sydney Bread Making Technical and further Education to
Product Development Baker Montana Bakery. 1992 -2010
I am writing this today to hopefully inspire the new bread maker apprentice into 'Sticking With' the industry of Bread Making.
The Bread Making industry worldwide has faced many difficult hurdles to devalue the Baker, Bread and Bread Constituents because of only one thing. Competition.
I really do believe that Capitalism has managed to destroy our craft which we belong to. The only thing capitalism hasn't been able to do is take the Baker out of the Baker. I mean its a craft that has survived from the beginning of time, Bakers have always been employed and employable because Bread is a Staple Food.
Over the past 20 years I have worked and studied in may European Countries. Through this I speak Italian and German
I started off working in a French Bakery in Balmain, NSW in 1994 and worked in a numerous amount of places around Sydney. Still trying to capture my maturity I was full of energy and determination to conquer any objective put in front of me. My teacher and my best friend today is a Portuguese Man. Together we were unbeatable and although we are apart we are doing very well in our own Bakery Interests. His is Management mine is New Product Development.
Here is a list of Bakeries I have been involved with over the past 20 years.
Jansen Pies Ltd - Belmore NSW
Belmore Lebanese Bakery - Belmore
Il Gian Fornaio - Chatswood
Fuel Garage - Surrey Hills
Brasserie Bread - Kings Cross
Victoire - Balmain
Il Forniao - Lago do Como, Milano, Torino, Mennagio, Tuscany, Verona - Italy
Small Artisan Bakery - Koblenz Germany (300 years old)
Mhor Bread - Callender
Steven Ferrier and Sons- Paisely
Tapa Bakery - Denistoun Scotland
Peckhams- Deli Glasgow
current position- Montana Bakery London - ( National Product Development Test Baker )
It is tiring to remember all of the bakeries however I am fortunate enough to have a collective memory and a point of recall which only gets better with time.
Every single bakery I have been involved with I have learnt. Bakers are a strange bunch, a mixture of capabilities and personal natures. I just wish that one day we will be able to find our maturity and not condemn others. We all have to work and we should be able to enjoy working.
I am not fashionable, trendy or modern however I am Old Fashioned, earnest and love what I do. Most importantly I am very good at what I do or I wouldn't be where I am know.
At Montana Bakery I am working on some very interesting projects and hopefully resulting in spectacular breads from all around the world. Now Thats not bad for a Baker who was kicked, punched and spat on
Australia has a wonderful bread culture developing, we must work to preserve our craft.
Believe me if we don't we will loose it and could go along the lines of Britain where it is ok to put a par bake bread into an oven for 7 mins and say I am a baker.
Sad Really- But its a Fact.
If anyone wants to talk bread making with me I am only to obliged to give you my time.
Craft Baker since 1994 - Master Baker Italy since 1998