Meet Our Bakers

With a combined 164 years baking experience you can trust that you are in safe hands with the Goodman Fielder Baking team.  Learn a little more about our Bakers, what they love to bake and the ingredients that are crucial to ensure consistent baking, time and time again.     

Adrian - Scone Sensei
baking for 39 years

I used to be a keen surfer, but that didn’t make me any money. So my father stepped in, got me off the board, and found me a job in the bakery department at New World. That’s where my love for baking started, and it still hasn’t ended.

Favourite flour

My personal fave is the Premium Bakers Flour – it’s perfect for making great scones, and it’s a good all-purpose versatile flour. I’m stoked that other bakers can now use the flour that we use to make New Zealand’s favourite breads and baked goods. It’s top quality, and they’ll really see the difference in their recipes.

Top baking tip

Here’s a tip for cheese scones. It’s all in the mix! The biggest tip I can give you is not to overmix it. Nothing over 60s. So keep your eyes on the mix at all times and don’t wander off. That’ll get your scones sweet-as.

Go-to bakery goods

If you get a chance then try the Ciabatta rolls from Fitzherbert Ave Home Cookery or Fitzies Café and Bakery in Whanganui – just perfect!

Tim - Ciabatta Connoisseur
baking for 35 years

When I was younger I was interested in becoming a Chef. I tried a bit of kitchen hand work, and that just focussed my attention into baking. Then my parents got involved in a suburban bakery business, so I came on as an apprentice and learnt the dark arts of bakery craft. I guess it runs in the family, once a baker, always a baker.

Favourite flour

I really like the Strong Bakers Flour. It’s really stable and gives the dough good extensibility, which helps contribute to great oven spring. It also gives the dough really good machining properties, and excellent water absorption. Give it a try on a ciabatta or something that requires a bit of structure – you’ll be impressed.

Top baking tip  

Here’s a wee tip to help you bake the perfect ciabatta. Don’t scrimp on the water, and give your dough good floor time. Also, it’s important to keep the dough temperature low.

Go-to bakery goods

I can’t walk past a quality cream bun, especially one with great texture. Yum!

Shamal - Carrot cake baker
baking for 21 years

For me, baking is a family tradition - my father was a baker, so I followed in his footsteps. I started my journey in Sri Lanka, and now I’m baking some of New Zealand’s favourites.

Favourite flour

The Premium Bakers Flour is my go-to. It’s really versatile across the entire baking range. It’s great for making ciabatta, artisan-style breads, and good old-fashioned crusty breads.

Top baking tip  

Here’s my top tip that’ll help you bake the perfect carrot cake. The most critical thing is not to over-mix. Just 60-90 seconds is all you need. If you overmix it won’t rise as high. Plus, you’ve gotta use fresh carrot, old or dry carrot will just add unwanted dryness to your mixture. And lastly, don’t rush the baking with a high oven temperature – you’ll get an uneven bake.

Go-to bakery goods

When I’m out on the road, I’ll always stop for a good old-fashioned cheese and bacon scroll.

Craig - Sausage roll Superman
baking for 35 years

I started way back in 1986 in South Africa as an apprentice in a corporate supermarket training scheme. It helped me on the way, and here I am in New Zealand baking some of the best products in the world.

Favourite flour

I really like the Premium Pastry & Noodle Flour. It’s perfect for creating layered pastry, and it has a really good pure white colour and tone.

Top baking tip

Here’s a tip to help you make the perfect sausage roll. It all comes down to a combination of taking your time to rest the pastry between folds AND building up the amount of folds. Taking your time and getting more layers means you’ll get more volume and puff, and you’ll get a delicious sausage roll as a result.

Go-to bakery goods

I love a good old rustic sourdough. It goes beautifully with olive oil, or dipped into red wine – give it a try!

Antony - Apple Strudel sage
baking for 34 years

 As soon as I left school I started baking. I did a couple of weeks work at a plant bakery in Mosgiel, and instantly knew that it was for me – so I asked for an apprenticeship, and the rest is history.

Favourite flour

The Premium Pastry & Noodle Flour is my personal fave. It has a very fine particle size that’s great for water absorption. It’s also lower in protein, which makes it perfect for pastry and noodle products.

Top baking tip

If you’re making an Apple Strudel, then you need to know this. You’ll definitely want to make the pastry the day before. And remember, if you chill it overnight, then you’ll want to bring it back to room temperature before starting. It’s also super-important to be patient during the folding process, and letting it rest between folds. Plus giving your pastry 1 half and 4 full turns gives you more layers, giving you better puff.

Go-to bakery goods

I’m a traditionalist! A pie and a donut are my go-to lunch, but only if the pie has a delicious flaky top, and a nice solid base.