From humble beginnings in Fiji, Bhiren Prasad has just celebrated 20 years with Foodstuffs North Island, supporting and developing the next generation of bakers.
He moved to New Zealand to pursue further education, studying at Waikato University before embarking on a career that would combine his passion for baking with his commitment to training others.
Having initially applied for a retail bakery position, Prasad was instead offered the chance to take on a Bakery Training Manager role, which he said turned out to be the best thing that could have happened.
He has now spent the past two decades helping shape the quality, consistency and innovation of bakery products enjoyed by millions of New Zealanders.
For him, the magic of baking has never faded, and that passion has extended beyond the products themselves.
"What I enjoy most is the ability to create great bakery products from a handful of raw ingredients. You can take simple ingredients and turn them into something really special that our customers love,” said Prasad.
"I'm very fortunate to look after apprentices and support store teams to deliver great products every day. Seeing people develop their skills and confidence is incredibly rewarding."
Over his 20 years with the co-op, Prasad has witnessed significant changes in consumer tastes and bakery innovation, but one thing has remained constant: customers' love of fresh, in-store baking.
Freshly baked products are simply better quality.
"The aroma spreads throughout the store and draws customers in. Bakers are in control of their creations from start to finish, and that leads to a better experience and greater customer satisfaction."
Prasad has also played a pivotal role in developing the next generation of bakers through Foodstuffs North Island's apprenticeship programme in partnership with Skills4Work to deliver bakery and butchery apprenticeships across Foodstuffs stores.
Today, Foodstuffs North Island has 121 bakery apprentices, the largest number of bakery and butchery apprentices in the country.
When asked what makes a great baker, Prasad’s answer was straightforward.
"You need a good understanding of baking. You need to understand the function of every ingredient and what it contributes to the final product. Then you need to follow the process consistently to achieve the best result."
Despite spending his career surrounded by pastries, slices and celebration cakes, his personal favourites remain refreshingly traditional, such as a rich fruit cake, a pound cake or crusty breads with a soft, chewy centre, like a good ciabatta.
As Foodstuffs North Island celebrates Prasad's milestone anniversary, it also celebrates the passion, craftsmanship and commitment that have helped make him one of the co-op's most respected bakery leaders.
