One of the most celebrated bakers and chefs to hail from New Zealand, Brettschneider boasts numerous professional achievements. At 16, he began an apprenticeship at the award-winning Rangiora Bakery in his hometown, winning the NZ Apprentice of the Year award soon after, before working in Europe, where he gained experience in numerous notable hotels, fine-dining restaurants, artisan bakeries and even stints with supermarket chains such as Tesco.
SINGAPORE (Nov 25): Dean Brettschneider — baker, cook and author — is dashing across the road between his flagship café, Baker & Cook, and his baking school, both located in the quiet neighbourhood of Greenwood. Dressed in his baker’s uniform at first (he had been teaching a class), he rushes off after a quick hello and a firm handshake, and returns shortly after for the interview with Options dressed in jeans and a checkered shirt.
We get the impression that Brettschneider is, first, a busy man and, second, one who does not like to waste time. As we sit outside his café, his bright blue eyes are laser-sharp, and he is brisk and concise with his words; in fact, we later learn that words are not the only thing he is loath to waste.
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