This is us.
Susanne Ingmar
From the age of 6, Susanne would experiment with baking in her parents’ kitchen and would often ask them why the end result (such as green sugarless sponge cakes and pan-fried breads) turned out quite different from what she intended. Years running around the kitchen at her mother’s work and watching her grandmothers cooking eventually turned into a career cooking, and after a few years on the side (in retail) she decided the kitchen is where she belongs.
Find an interview with Susanne here:
Bobby Lee
Growing up in a busy restaurant, Bobby trained in Art before he heard the calling of the kitchen and returned to the pots and pans. After years doing fine dining in London as well as in New Zealand (and a few cafes thrown in for good measure and family life) Bobby decided to commit to baking and spreading the aroma of cinnamon throughout New Zealand.