Matilda Lee is often at the Grey Lynn Farmers Market selling her signature brioche donuts and cinny buns.
Where did you grow up? West Auckland - my family moved here from Singapore when I was two years old. I’m a Kiwi at heart but I am so lucky to be surrounded by such a diverse background - my family has Singaporean, Chinese, Indian and Portuguese heritage.
How has that affected your culinary experiences?
I always believe that food creates a memorable experience especially when it's shared with others. A lot of our items are created in honour of specific past times and flavours that I enjoyed with my friends and family both here in Auckland and back in Singapore.
What sort of experiences?
I love summer, especially with outdoor activities such as picnics, beaches, and sunsets. My friends and I love just hanging out, or surfing at Muriwai. So many fond memories are shared over sandy fish and chips, fresh strawberry ice cream, or dips and fresh bread from Zekis. I always believe in good food and great people.
Food seems to feature strongly in your life.
Yes – food is everything to me because it brings people together. I studied culinary arts at AUT and always knew that I would work with food. I believe in the importance of food culture and being hospitable to others.
Tell us about some of your food jobs.
I started working as a dishwasher before I got a commis chef role that got me started. Recently, I worked for a church out in Mount Eden, focusing on giving back to people by teaching them hospitality skills, cooking for events, or in community soup kitchens. I started baking for close friends and families - word got around and my reputation led to supplying a café.
Is that how Butter Baby started?
Yes – my donuts and cinnamon rolls proved to be very popular, so the logical step was to turn it into a business. I’m enjoying being at the market. I’m looking forward to opening a store out in Westgate and I have surrounded myself with people who are keeping me focussed on my goals.
Tell me about the flavours of your donuts.
I sell the traditional flavours like Boston cream with chocolate glaze, and raspberry and cream. But I also have some new flavours that some of my friends requested me to make. My best seller is the pandan and sago donut which usually sells out by 10am. The contrast between the white glaze and the bright green filling surprises people. Pandan is bright green because it is extracted from pandan leaves. We also have ube, a bright purple donut, originating from the Filipino flavour made from purple yam. At the start, both these flavours were hard to sell at the start because they were so different. But now they are easily our best sellers.
What has surprised you most about being at the market?
I’m normally very shy, so I was wondering how people would react to me and to the products that I had poured so much love into. I’ve been delighted to find that people are very welcoming and positive. Instead of being a scary experience, it’s been a lot of fun and I look forward to being at the markets every weekend. χPN
www.butterbaby.co.nz
Grey Lynn Farmers Market @ the Grey Lynn Community Centre, 510 Richmond Road, www.greylynnfarmersmarket.co.nz
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