Apprentice Adriana Borg recently took out the John Patrick Conway Excellence in Baking title. Baking Business caught up with the Certificate III in Cake and Pastry apprentice at William Angliss student to hear about it.

Can you tell us a bit about yourself?

I’m 22-years-old and come from an Italian (on my mother’s side) and Maltese (on my father’s side) background. I spend most of my time with my family, who are my biggest support system plus favorite people, friends and pets. The rest of my time I spend baking and working.

From a young age, I developed a profound passion for baking. Inspired by various baking shows and YouTube creators, I would spend countless hours searching for recipes to try with my grandmother on weekends.

Recognising my enthusiasm for baking, my parents enrolled me into cooking classes at a local school called Tiny Chef, which I eagerly attended every Tuesday. My dedication was so evident that I often received cooking classes at an adult cooking school as birthday gifts.

Initially, the instructors expressed concern about my age, however, my mother confidently assured them saying, “Just wait and see”. Upon my arrival, the chef noticed that I was more skilled than many of her adult students. This only strengthened my passion for baking for years to come.

You recently won the John Patrick Conway Excellence in Baking competition. Can you share a bit about your experience?

Competing in the John Patrick Conway Excellence in Baking Competition was an incredible experience that I thoroughly enjoyed.  I couldn’t have done it without the influence and guidance of my teachers at William Angliss Institute – Alice and Cary – and special thanks to them!

From the initial stages of developing and planning a cohesive theme to the long hours spent practicing at the Institute, every moment contributed to my growth as a baker. The journey was both challenging and rewarding, pushing me beyond my comfort zone and igniting a strong desire to strive for excellence.

On competition day, the culmination of my efforts and creativity made it all worthwhile, reinforcing my passion for baking and my commitment to continuous improvement.

What did the competition involve?

The competition required the submission of a written application aligned with one of the designated subject headings, along with a CV. Participants were also tasked with creating a diverse menu of products, which included a gateaux, profiteroles and éclairs, Danish pastries in various flavors, and both large and small fruit tarts.

To meet the competition criteria, I tailored my menu to reflect the theme “Around the World in Classics”, drawing inspiration of classic desserts from different countries for each product.

On the second day of the competition, we were required to present our chosen topic to the judges, based on our application process. Each of these components contributed to our overall score, highlighting the importance of both creativity and presentation in the competition.

What is it that drew you to the baking industry as a career?

From a young age, I aspired to pursue a career in the baking industry. Watching shows like Cake Boss, I dreamed of one day working in a kitchen, crafting exquisite creations for others to enjoy.

I began a nursing degree, but then I realised that my true passion was in baking. I have never looked back, since committing to this path over three years ago. So far, the journey has been incredibly motivating.  It has shown me the rewarding outcomes that can arise from pushing my limits and fully embracing my passion.

What are your plans for the next few years?

I recently made an important career leap by changing jobs, and have recently been working at The Happy Bakers in Brunswick, where I have the privilege of enhancing my learning from the exceptionally talented bakers Simon and Ali. My intention is to remain with the bakery for the foreseeable future, focusing on honing my viennoiserie [breakfast pastries made in the style of Vienna, Austria] skills to a high standard.

Drawing on the expertise I’ve gained from previous workplaces, I have begun creating custom cakes for friends and family, showcasing my work on Instagram to build a portfolio and attract potential clients. Bringing people’s cake visions to life is immensely rewarding, and I am committed to continuing this endeavor in the years to come. My aim extends beyond creating beautiful cakes, as I also aspire to establish a reputation for quality and creativity in all my work.

Looking ahead, my family plans to convert a spare room in our basement into a small home bakery. This initiative will not only allow me to pursue my dream of running a cake business but will also enable me to register a professional kitchen with our local council. Through this home bakery, I envision creating a dedicated space for producing custom-cakes and baked goods while gaining invaluable experience in the business aspects of baking.

Over the next few years, I am dedicated to refining my abilities and identifying my niche within the extensive field of baking and pastry arts. My goal is to cultivate a well-rounded skill set that enables me to offer a diverse range of products in my future bakery, appealing to a broad spectrum of customers.

What’s your favourite thing to cook and eat?

Currently, my favourite thing to bake is anything that requires lamination. The process is both fascinating and rewarding, especially when I see the finished product. The intricate technique not only enhances the flavor and texture but also showcases the artistry involved in creating beautifully layered pastries.

What advice would you have for someone else considering entering this field?

I strongly encourage anyone considering a career in the baking industry to take the leap! While it can be challenging, the rewards are immense, and it truly is a labour of love. If you possess a genuine passion for baking, you have the potential to succeed.

I recommend pursuing an apprenticeship, although it may require a longer commitment, it offers invaluable benefits. You will gain hands-on experience from industry professionals in a real-world setting while simultaneously developing your skills through TAFE courses. This combination of practical and theoretical learning will greatly enhance your expertise and prepare you for a successful career in baking.