Matt Tierney – Cassera’s Pastry and Bakehouse

Comments (0) Day in the Life

As a baker and pastry chef, Matt Tierney’s days start early. He is up at 2am and turning on the ovens at 3am to start preparing and baking a range of beautiful pastries, breads and baked goods.

Matt’s career began as a 17 year old, when his younger brother, Nick, secured an apprenticeship with Michael Burkhardt. Matt was also offered an apprenticeship and speaks highly of his time at Burkhardt’s Bakery. 

“Michael taught us to take the utmost pride in our work and the importance of using quality ingredients. It was a privilege to learn the trade from such a great chef. It’s the kind of training that is very hard to come by and has stood me well in my career,” said Matt.

With the basics under his belt, Matt and his partner, Amy, from Pappinbarra, moved to Brisbane to further his career at the well-known Brew Bakers and then as pastry chef at Matt Moran’s renowned fine dining restaurant, Aria.

Matt and brother Nick opened their own business, Le Mac Patisserie, and provided wholesale patisseries to clients such as the Sofitel, Hilton and Emporium Hotels for three years.

 But Matt and Amy felt the pull of family and home ties and returned to Port Macquarie to raise their nine month old daughter, Sofia, and start a business.

Matt was born and grew up in Port Macquarie, but recently discovered his Italian heritage is also a family of bakers.

“I found out my great, great, great grandfather, Pietro Cassera, was a baker. He immigrated to Australia from the Lake Como region of Italy in the late 1800s and opened a bakery in North Sydney. We named our business in his honour.”

Cassera’s Pastry and Bakehouse is quickly establishing itself as a wholesale supplier for cafés, corporate functions and special events in the Hastings area.

Lake Como is a long way from Port Macquarie, but both are tourist towns on the water, where people are always looking for a bite to eat. As well as offering wholesale pastry and bakery goods, Cassera’s serves Holy Goat coffee and beautifully prepared fresh sandwiches and rolls, delicious pies, croissants, cakes, slices and other delights from their retail shop.

While the early 3am starts are not everyone’s cup of tea, they give Matt the opportunity to indulge his other great passion for surfing. This baker’s day includes an afternoon surf then home to spend time with Amy and his baby daughter.

MY DAY

2.00am Wake up and prepare for work with a cup of green tea.

3.00am Turn ovens on and start production for the retail shop, fill wholesale and catering orders, prepare specialty cakes.

6.00am Coffee and a break. Stock and prepare Cassera’s display cabinets for the day.

8.00am Wholesale orders completed and delivered to businesses around town.

10.00am Back to Bellbowrie Park to continue preparation and finalise production for the next day’s orders.

12.00pm Clean down kitchens and tackle the paperwork.

2.00pm Check the surf, or home to hang out with baby Sofia.

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