To celebrate our tenth birthday, the MiNDFOOD team are putting on aprons to create a cake – or biscuit, or tart – that shouts celebration. As part of our #MakeTheCake competition, we are catching up with some of New Zealand’s best chefs and bakers. Here, Megan May of Little Bird Unbakery shares her experience with cakes.
What is your top unbaking tip?
Use incredible wholefoods ingredients, when you use good ingredients everything tastes so much more delicious, with an abundance of flavour and goodness in your cakes you only need a small amount and you’re satisfied. Quality over quantity is my approach to sweet treats and life generally.
What is your favourite thing to unbake?
I love working with chocolate, one of my favourite things to un-bake is tiramisu with a chocolate cookie crumb and a thin layer of chocolate in-between each layer that cracks when you put your spoon into it.
What is your favourite flavour pairing, e.g. chocolate and mint; peach and vanilla etc.?
Chocolate and berries, it’s one of the most popular combinations in our unbakery cafes with our cacao and raspberry brownie, and the same combination in our little bird macaroon range. It’s no surprise to me as its always been one of my favourite flavour combinations which is why it features on our menus so often.
Why do you love unbaking?
Unbaking sweet treats is one of the things that brings people the most joy, people light up when they can eat one of our gluten, dairy and refined sugar free sweet treats knowing that those mouthfuls of pure deliciousness are also filled with nutrient dense wholefoods.
What is your fondest birthday memory?
My fondest birthday memories are more to do with the birthday planning. I would get so excited planning the food, choosing the cake we would make and the events of the day. While the birthday itself could be great, the planning and creating of the cake was definitely where I got the most joy.