My Account
An estimated 130,000 hungry customers pass through the doors of Matakana’s Pop In Patisserie every year. The glass display cabinets offer an ever-changing selection of biscuits and slices, tarts and sweet buns. There are around 28 different breads to sample and the pies alone require more than 200kgs of meat every week. Eight staff work in the retail section, while an additional eight bakers keep the ovens busy in the adjoining kitchen. Keeping this operation on the rails seven days a week, 365 days a year, may seem a daunting task, but as Local Matters editor Jannette Thompson found out, owner Tyrone Vincent (right) wouldn’t have it any other way.
Did you always want to be a baker?
I grew up in Oamaru and started out wanting to be an architect or draughtsman. I had a shot at it but it wasn’t for me. My Dad ran an electrical business in town, knew lots a people and heard that a baker was looking for an apprentice. I applied and found I loved the job. The business was actually a tearooms so I learnt a lot about pastries and cakes.
What made you move north?
When I finished my apprenticeship, I moved to Auckland to get some wider experience. I moved around a bit and then worked for Pandora’s in Parnell. At that time, Pandora’s was introducing its customers to a much wider selection of products than we were used to. European breads were something new then.
How long did you spend in Auckland?
I was there for 14 years altogether and it’s where I met my wife Delwyn. She was a sales rep for Champion.
Had you heard of Matakana before you moved here?
Not really. Family had a beach house at Omaha and they were the ones who told us the bakery was for sale. We came here and really liked the area. We could see the potential for the business. So, four years ago, we arrived. It was definitely a good move. One of the most satisfying aspects has been the level of local support for the business and what we’re trying to achieve.
Why do you think customers keep coming back?
I’d like to think its because they like our products. I use traditional methods without additives, preservatives or flavour enhancers. Everything is made from scratch—we don’t use premixes for anything. Some of the breads can take 16 to 20 hours to complete the fermentation process but if you try and shortcut these processes, you sacrifice flavour. It’s really rewarding when a customer comes in and says the bread tastes just like her mother or grandmother used to make.
What’s ahead for the Pop In Patisserie?
The most immediate challenge we face is establishing more suitable premises. The space we have is just too small. We’d like to offer customers indoor seating space and we badly need room for additional coolers and fridges. We’ve been negotiating for sometime to acquire additional space in the Matakana township but without success. One alternative would be to move a little further out of town.
Is that all?
Well, Delwyn and I would love to travel to Europe one day. We’d especially like to visit
Austria where their whole approach to baking is way above everyone else.
