Recipes for irresistible cakes, slices, pastries and pies that take old-school favourites above and beyond.
Cherie Bevan and Tass Tauroa are the team behind the outrageously popular caf., bakery and caterer The Cook and Baker, based in Sydney.
Cherie (the Cook) grew up inspired by a mother and grandmother who were fabulous home bakers. For decades she has run landmark deli caf.s, including Gusto and Crave, in Sydney's eastern suburbs. In 2012 she joined forces with fellow Kiwi Tass to create The Cook and Baker.
Tass (the Baker) spent his formative cooking years in the New Zealand Royal Navy. He worked at Gusto and then in London under Michelin-starred chef Bruno Loubet. Returning to Sydney, Tass worked at Jersey Cow, Darling Mills, Buzo and Bird Cow Fish before establishing The Cook and Baker with Cherie.