NZ Baking Industry

Eugene Frost – Sugar Shack Bakehouse

Before beginning his baking apprenticeship at Sugar Shack Bakehouse, Eugene Frostwas working at a supermarket bakery. “I wasn’t gaining any qualifications and I didn’t see it as a long term career. It was just a job, and it showed in my products,” says Eugene.

Eugene is completing block courses at CPIT and is also a modern apprentice.

Baking was the first qualification or training that he was offered outside of school. “I had always enjoyed cooking and baking and decided that I could work in this field. I am now into my last year, with about 6 months to go.”

Eugene says hisemployer, Marcus Braun, motivates him to always extend himself and go beyond his comfort zones. “An example of this is that he encourages me to compete in bakery competitions, which we find are a great way to gauge yourself against your industry peers.”

Thepros of working as a baker, according to Eugene, are that he gets to finish work during daylight hours so that he can enjoy the rest of the day. “And I get a free lunch!

The cons are getting used to a lack of sleep sometimes, and talking to people who don’t understand my enjoyment of baking.”

Eugene most enjoys making pastries and gateau because he has won awards with them in the past and feels that he is good at making them. “But I really want to learn all aspects of baking and don’t want to be stuck doing the same thing everyday, so I feel that I will progress in craft bakeries where you get to do the lot.”

So what’s a typical day in Eugene’s life like? In his own words: “I drag my tired butt out of bed very early in the morning, but once I am at work I switch the radio on and get pumped into the day’s production. I make everything from a variety of breads, pastries, pies, cakes, slices, biscuits and gateau and it’s this variety that I enjoy everyday.”

In terms of his future aspirations, Eugene is interested in food science and believes it is something he may be involved in the future.