Five minutes with: Roman Urosevski

Roman Urosevski had a choice to make when he came to a crossroads in his life: follow his baker dad, or go out on his own. The choice he made has been challenging, but worth it!

What is Son of a Baker about?

Son of a Baker is not just a cheap name; it has a narrative to it. My dad is a baker still currently, and has been a baker for about 25 years, but I kind of hit a fork in the road where I either take over my dad’s bakery, or I go on my own, hence the name.

Are you a baker yourself?

Yes. I grew up in the family business. I started with my dad when I was about eight years old. I started on the bread, so mainly sourdough breads, continental breads, white loaves; things like that and then I moved into the burek, which is like a handmade pastry that consists of four thin layers. In between layers one and three it has the filling. Then I did a pastry course for croissants and things like that.

What do you sell?

As far as product offering, we specialise mainly in croissants, cronuts and cruffins – that’s more the sweet side – and then on the savoury side we have the burek, which is a handmade Eastern European pastry which is filled with spinach and cheese, cheese and meat and various other flavours. We also do vegan offerings like spinach and leek or kale and mushroom.

How long have you been open?

A bit over two years now.

How has it grown since it first started?

I have three stores, so I kind of jumped out of the blocks pretty quick. I built three stores in eight months, and then it took me about a year and two months to really equalise and kind of get my backend right and my foundation right.

Where are your stores?

One is at the Westfield at Miranda, the other one is an all-day breakfast, all-day lunch venue in Sans Souci and the other one is my Son of a Baker HQ in Botany, which is where I distribute and bake from.

What are your goals for SOB?

I guess the current situation [COVID-19] hasn’t really deterred me from growing. Thankfully, two of my stores are predominantly takeaway anyway; I think that is the way of the future in terms of people being a lot more time poor and the consumers are really looking for something to grab and go that is fresh and tasty. So for me, the future of Son of a Baker would be to replicate my Miranda kiosk across Sydney. Thankfully I have a big warehouse where I can constantly be reinventing and collaborating and doing new flavours of the week, so the product will constantly evolve.

What do you do when you’re not working?

I do think it’s important to have a life outside of work, especially because I have three stores. I’m trying to think of something that’s not too cliché, but I do enjoy a fit lifestyle so I can have balance – eat what I want and have the best of both worlds in that sense. So I work it off with anything that keeps me active like tennis, weights, and walking.


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