Luke Frew is a 27-year-old apprentice baker at Miann, a patisserie and dessert restaurant in Morningside, Auckland. Luke is a few weeks away from qualifying as a Craft Baker and has six years’ experience in the industry.
After two years studying towards an Engineering degree, Luke realised it wasn’t what he wanted to be and returned to his home town of Pukekohe. Needing a job, he started working in a family owned bakery, never thinking he would find a career he now loves. He says it took a while for him to realise how much he enjoyed baking because he was working a night shift, but he just knew he wanted to carry on, and after a year began his apprenticeship.
After three years in the family bakery, Luke heard about a position in a bread bakery in Auckland which would give him the knowledge and experience of bread baking he was looking. He contacted the Head Baker through Instagram and after a trial period, worked at Amano for 18 months.
Moving to Miann was another step up for Luke, as he now makes pastry products and high end plated desserts. He says bread is still his favourite but learning to make high level, quality products in a restaurant environment is really valuable and suits him as he enjoys enjoys working on his own and sees this a strength he can use in his career.
Luke entered the Young Bread Baker of the Year Competition after some encouragement from friends. He says he isn’t comfortable putting himself “out there” but knows it’s an excellent way to push his boundaries and see what he is capable of.
When Luke isn’t baking he enjoys being at the beach, gardening and cooking. He gets his inspiration from his boss at Miann, recipe books, following creative bakers on Instagram, and using seasonal produce.