There’s something magical that happens when new food businesses get the chance to share what they’ve been cooking up behind the scenes, and that’s exactly what unfolded at our recent tasting event in Pukekohe.
Hosted as part of The Kitchen Project’s Franklin programme, the event brought together three incredible food entrepreneurs, a truly international tasting panel, and a whole lot of heart. Guests from across Tāmaki Makaurau, many with roots in places like South Africa, Ireland, Italy, the Philippines, Korea, Brazil, Wales and Aotearoa, came along to sample dishes, offer feedback and support the entrepreneurs behind them.
Among those putting their creations on the table was Rose Hamlin of Angel Treatz, a South Auckland baker who found her calling in donuts. What started as a way to treat her daughter (who lives with multiple seizure syndrome) has grown into a fast-rising business.
“I’m making donuts without all the added preservatives,” says Rose. “Joining The Kitchen Project helped me think of it as a real business, and gave me the confidence to back myself.”
She was joined by Madd Pies founder and master baker Emily Maddren, whose handmade pies are a regular hit at markets throughout Franklin. Emily wanted to create pies that were wholesome, flavourful and still made the traditional way. “Hopefully my pies are something you look forward to putting in front of your family, not just something you grab from the freezer out of desperation.”
Also dishing up something special was Emily’s sister Jayde Lane and her husband Andrew, founders of The Smoke Shed. They’ve taken a family Worcestershire sauce recipe, passed down through generations, and brought it to market along with a range of other traditional sauces. “The Kitchen Project has been a vital part of our journey. The support, advice and mentoring have been invaluable.”
These events are about so much more than taste testing. They’re a chance for entrepreneurs to learn, grow, and get live feedback. They’re also a window into the future of Auckland’s food scene filled with culture, creativity and kai made with care.
As The Kitchen Project’s manager, Connie Clarkson, puts it, “By fostering sustainable local food and beverage businesses that belong in the community, we’re encouraging a diverse and exciting food culture.”
Connie adds, “Events like this tasting are a great reminder that food brings people together — and it’s even better knowing our entrepreneurs’ products are now just a few clicks away online.”
Thinking of taking your food or beverage business to the next level?
Applications are now open for our next cohort, with programmes running in both central Auckland and Pukekohe.
Apply now and join a community that supports your journey every step of the way. Programmes are held in both central Auckland and Pukekohe.
