Modanville pie-maker takes four wins at North Coast National
MODANVILLE baker Darryl Rose knows the sweet taste of success after taking out three first places and a second at the North Coast National.
In his fifth year of entering the North Coast's biggest bakeoff, Mr Rose won for his plain meat pie, apple pie and vanilla slice and second for his peppered steak pie.
The 40-year-old said he had always wanted to be a baker since he hung out at East Lismore's Crusty's Bakehouse where his elder brother worked when he was at school.
"I would go and visit the bakery each afternoon which led into a weekend job, which led into an apprenticeship," he said.
"So I signed up and completed my apprenticeship in the early 1990's."
After learning his trade under Crusty's Bakehouse owner Frank Armstrong, Mr Rose said he wasn't intimidated when he entered his first North Coast National.
"I just took it as a measure to see where I was at within the realms of bakers in the community," he said.
"Winning was a bonus a couple of years ago and then people got to know that that there was a good decent product at Modanville.
"This year I thought if I could win a few categories people will come from near and far to try my product and help build my business."
Since his first win, Mr Rose said his business had benefited.
"My shop has increased its business 20% in the last 12 months," he said.
"It has been an awesome last couple of years."
As a way of giving back to the community, Mr Rose said he had been doing pie drives as fundraisers around the region.
"I have actually had enquiries from up near Toowoomba to do pie drives," he said.
"Since it has all kicked in my name is out there which is great."
If he wasn't baking delicious cakes and pies, Mr Rose said he would be working in a job interacting with people.
Keeping things local is a big part of my Rose's philosophy.
"I use Richmond River Mushrooms, meat sourced from Lismore Country Meats and all the other products are sourced from within the realms of Lismore," he said.
"I like to support the companies in and around Lismore who employ local people."
Part of the secret to his success was his mother.
"I've got the best mum in the world; she works at the hospital and when she isn't at the hospital she is helping me out," he said.
Darryl's tips for a good pie:
- Use quality local ingredients
- The pastry has definitely got to be puff pastry with nice top and bottom so it has good mouth feel.
- Use fresh quality meats or fruits.
Don't skimp on the filling; if you are making a meat and mushroom pie put plenty of mushrooms in it.