Victorian-based Maylee Howard is a rising star in the baking industry, and most recently took home the Sydney J Packham OAM Baking Industry Medal. Baking Business caught up with the apprentice to hear all about the experience.

Can you tell me a bit about yourself?

I’m 19 and currently in my third year as an apprentice pastry cook, working alongside my family at Porter Avenue Pies & Cakes here in Geelong.

Since we opened at the beginning of 2022, I’ve been involved in every aspect of the business, learning directly from my family, and growing alongside them. Working in a family-owned shop has been such a rewarding experience, and I’ve loved every second of it.

I’m always looking for new ways to learn, whether it’s entering competitions, experimenting with new flavor combinations, or gaining insights from mentors in the industry. For me, it’s all about expanding my skills and contributing to what we create together as a family.

Was there a moment when you realised this was the industry for you?

There wasn’t really a single moment, it was more of a gradual realisation for me. Growing up around baking and seeing the joy it brings to people always stuck with me.

When I started working as a kitchen hand at a small local café at 15 I was given the chance to plate up food and create some cake products for them to sell. That experience, along with working at Porter Avenue Pies & Cakes with my family, is when it really clicked.

The hands-on learning, the creativity, and the satisfaction of seeing a finished product all made me realise that this is where I want to be. Every day, I get to learn something new and push my skills, which keeps me excited about the future in this industry.

How were the early days of your apprenticeship?

The early days of my apprenticeship were a mix of excitement and a lot of hard work. While doing my apprenticeship I was also running my dog treat business “Pups Picnic”, which I sold in late 2023 after working on it for six years.

There was so much to learn, from understanding the basics to keeping up with the fast pace of a busy, growing pie and cake shop. I’ve been lucky to have my family, experienced mentors, and encouraging teachers at Federation TAFE guiding me along the way.

They’ve encouraged me to take up every opportunity, like entering competitions, such as 2022 Worldskills regional competition, 2023 Worldskills Nationals, 2023 Excellence in Baking state competition, 2023 Excellence in Baking Nationals, and 2024 Worldskills regionals, and the 2024 Sydney J Packham Scholarship.

I was pretty nervous about putting myself out there in the industry, but with their support, I gave it a shot and now I absolutely love it. It’s been challenging but incredibly rewarding.

You recently won the Sydney J Packham OAM Baking Industry Medal. Can you share a bit about this experience?

Taking part in the Sydney J Packham Scholarship was such a rewarding experience. I loved getting to dive into key industry topics and learn about some of the inspirational people who shaped baking. The regional scholarship industry tour was an eye-opener and a great chance to network with others in the field. Finishing the scholarship paper took a lot of time, but making it as detailed as possible was definitely worth it.

I couldn’t believe it when John Packham called my name at the awards night. It was such an honor. I’m beyond grateful to the Australian Society of Baking and spencer EOI Peerless foods for the opportunity to attend the San Francisco Baking Institute for a five-day course in 2025. This experience has inspired me even more, and I can’t wait to bring back what I learn.

You’re heading off to San Francisco as part of your prize. What are you looking forward to most?

I am really looking forward to having the opportunity to learn more about laminated doughs in the Viennoiserie course. I am excited to exploring some bakeries and patisserie in San Francisco and bring back new ideas to our family business.

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

I would like to continue to learn and grow my skills within the baking industry. I look forward to continuing to collaborate with great brands such as Tecno EKA Australia. I also look forward to sharing my knowledge with others within the industry in the future. I plan on entering more competitions to push myself to learn as much as I can. I am also looking forward to learning more about the chocolate industry, as it is something I find really interesting.

What’s your favorite thing to make?

I love to experiment with different flavor combinations, especially using herbs in sweet products. I like the challenge of balancing out these savory flavors in a sweet product. Some of my favorite products to make include strawberry and basil choux pastry and blood orange and rosemary financiers, which I had the privilege of making at Fine Foods 2024 on the Tecno Eka Stand.

Is there anything else you’d like to add?

I would just like to encourage all apprentices to put themselves out there. This is an industry that is full of opportunity if you are willing to put in the time and effort to push yourself and learn new skills.

Definitely take the time to listen and learn from every person you possibly can with in the industry because they all have so much knowledge to share and you can never stop learning.