If you ever find yourself in Mosgiel enjoying a great home afternoon tea and are so impressed with the offerings you ask for the recipes and receive less than a forthcoming response - it could be that the "home baking" from the battered, worn tin is actually from The Tart Tin in Dunedin. Master baker/chef Matt Cross says he knows there are a couple of Mosgiel ladies (identity withheld) who like to say it's their baking, but it's not!
When you ask professional chef, surfer, male model and genuinely nice guy Matt why he bakes, the answer comes quickly. "I love to make people smile, make them happy and remember their childhood, and in particular all those Edmonds delights." The Edmonds Cookery Book was his go-to as a young baker. "They (Edmonds) have nailed it with that cookbook, it's a classic and when it comes to technique, all that sifting, folding and emphasis on quality ingredients and tools - those recipes have produced top baking for years.......great grass roots cooking!"
Matt started his business in 2007 and for the past ten years Matt has been in his caravan at the Otago Farmers Market on Saturday mornings. Lines of customers bring along their cake tins and he serves everything from donuts and brownies, to cupcakes and macarons. The big new popular trend? "Cakes - real cakes with plenty of butter and cream - lots of toppings and more - we don't hold back" says Matt. As well as the market, Matt has recently opened up a bakery/café open Wednesdays in the city and has a vigorous cake order business, from wedding cakes to birthday cakes.
"Fudge, it's a classic and add your own bits to make it your own. As a young baker I used to make Edmond's fudge and sell it at my mother's work for fundraising and extra pocket money - an entrepreneur at a young age" he says with a laugh.