Supported by an incredible line-up of industry talent, including Masters de la Boulangerie Australian representative Dean Tilden, and an array of locally sourced ingredients, The Vanrooy Open Day showcased a broad spectrum of skills and unique product creations. Abbots and Kinney’s Jonny Pisanelli demonstrated the art of creating an amazing Sfogliatella while Dean Tilden and Brett Noy explored just about every avenue in bread creation including flavour combinations never heard of before.

The Vanrooy Open Day was an opportunity for visitors to learn from industry leaders, gain knowledge on new product concepts, understand the importance of continually innovating and most importantly, taste an astonishing amount of food.

David Van Rooy said, “We just wanted to do something new and exciting that hasn’t been done before. I think it’s important to not only show off the incredible Australian talent, high quality ingredients and exciting equipment we have, but to also just have a good time with individuals who share the same passion; that’s why we created the open day.”

The open day was held in Vanrooy’s state-of-the-art 165-square-metre test kitchen in their Dandenong warehouse. As well as interactive live demonstrations, the day also included drinks and canapes as well as door prizes, including 350 kilograms of Laucke flour for three lucky winners and the major prize: The Complete Modernist Bread Collection.

After the success of their inaugural open day, the team at Vanrooy are now considering making it an annual event.