NSW-based baker Connor Beisler recently claimed the 2024 Excellence in Baking award for bread. Baking Business magazine caught up with the third generation baker to find out where he began and what his plans are for the future.

Can you tell me a bit about yourself?

I’m a 19-year-old living in Dungog working with my family in our local bakery, Beisler Barrington Bakery. I’ve been in the bakery my whole life but officially started as an apprentice in 2020 to study a cert 3 in retail baking combined.

You’re also a third generation baker. Can you remember when you realised this was the industry for you?

At the start of my apprenticeship this career was just a way to get out of school, I didn’t see myself doing it forever. About three months into my apprenticeship, I was in our local shopfront getting a coffee when a customer pulled me aside and asked if I was a Beisler (obviously my answer was yes) he told me that he had never eaten a softer loaf of bread in his life then the bread that he buys from us. It was from that moment I realised how special our industry was and that I would be in it forever.

How were the early days of your apprenticeship?

The early stages of every apprenticeship are tough deciding if you want to stay or leave, if the job is right for you. For me this wasn’t the case after meeting my Tafe teachers and talking to local customers my job became easy it became enjoyment not just a job.

You recently won the Excellence in Baking award for bread. Can you share a bit about the competition experience?

Like any competition Excellence in Baking wasn’t easy. Long training hours, things not going to plan, lots to do not enough time to do it. That’s the fun of these events pushing yourself to be the best you can be and getting out of your comfort zone. After winning a state round you then go on to compete for the national title in Melbourne later that year. There are many doughs to be made in a 6.5-hour time frame and lots of new faces to see but what an experience it was.

What was it like to take home the top prize?

Taking home first place was like a dream come true after seeing my brothers before me compete in various national comps and taking home first prize I felt like it was my time to get my name on a trophy. I have competed in a few comps now and there is no better feeling than hearing your name called out as the winner.

What was the preparation like for the competition?

Many times, I felt like quitting. After long days at work having to use your free time to go and do long training sessions wasn’t easy but stickling with it and training hard is something to be proud of within our industry not just for yourself but those you represent.

Where do you see yourself in the industry in the future?

After completing my apprenticeship, I would like to travel overseas and learn more about my craft learning different skills in different countries. After seeing the baking industry globally I would love to come back to Australia and someday take over the family business from Dad and take it into the future.

What’s your favourite thing to make?

My favourite thing to make would have to be an artisan baguette. The crunchy golden exterior when baked correctly is something else topped off with an open interior and even scoring I can’t think of anything better. Plus the taste of a freshly baked baguette with butter is sensational.

Is there anything else you’d like to add?

I would just like to thank Tafe NSW without this organisation none of my training would have been possible. I would especially like to thank my coach and mentor Dean Tilden from Tafe NSW without his dedication and guidance I wouldn’t be half the baker I am today.