THE JOY of creating something from nothing is behind the owner of Christchurch’s Artisan Bakehouse love of his craft.
Over several decades working in the industry, Jason Scott has made the progression from apprentice baker at New World Timaru, to supplying Foodstuffs South Island stores across the South Island with his own product.
Foodstuffs South Island has a commitment to local communities that extends beyond providing food. The co-op works hard to develop people through meaningful work, and by providing career pathways. Through this, the company helped to nurture Jason’s talent and give him a start in baking.
Artisan Bakehouse’s garlic bread and, more recently their ciabatta, have proven popular with customers at New World and PAK’nSAVE stores. As well as being available throughout the South Island, the products are now making inroads at some Foodstuffs North Island stores.
‘‘I’ve always liked bread,’’ Jason says. ‘‘I enjoy making it, and we use traditional methods where it’s very hands-on. Starting with the ingredients, you see all your processes working, and you go from a bit of dough to some bread out of the oven. And you can feed the people!’’
Starting on the shop floor at New World Timaru, Jason expressed interest in an apprenticeship when a bakery was opened on site. His hard work and aptitude paid off when he received top marks on the course nationally.
While having his apprenticeship paid for by the store was an incentive, so too was the working environment.
‘‘I had two really good bakers that mentored me and made the job enjoyable,’’ Jason recalls. ‘‘I think that was the main key, and I’m still friends with them now.’’
There were also opportunities to progress with Foodstuffs South Island, and after completing the apprenticeship he soon became Assistant Bakery Manager. In that role, Jason learnt production and people management skills that have come in handy throughout his 30-year career.
While on his OE, there were further learning opportunities working at Cuisine de France in Ireland, and as manager at Michel’s Patisserie in Queensland.
Returning home, Jason was eventually offered the chance to supply his garlic bread rolls to a distributor. That arrangement grew into Artisan Bakehouse, with his first customer being a New World store.
‘‘That was pretty cool,’’ he says. ‘‘When I started as an apprentice I didn’t have any thoughts of owning a business. So, for a New World store to be my very first supermarket, that was pretty exciting. When I got my first order I was so excited: one box of garlic bread. It’s a bit different now!’’
From humble beginnings, producing 2000 loaves a month, Artisan Bakehouse now bakes around 130,000 monthly at their small Wigram factory.
Stephanie Browning, Foodstuffs South Island New World Group Manager, says it’s a pleasure to watch suppliers like Artisan Bakehouse thrive and expand their product range.
‘‘We helped Jason find a career that has taken him full circle, from New World bakery apprentice to a trusted supplier of incredible products our customers love,’’ Stephanie says.
‘‘Working with Jason and seeing his journey with the co-op has been a rewarding experience. He’s come up with a really terrific range of quality locally made products that we’re proud to back 100%.’’
The company is certainly committed to developing their team members. In 2022 alone, 559 of them attended Leadership Development courses, while 121 butchers and bakers were engaged in their apprenticeship programme.
These apprenticeships enable team members to learn while they earn in Foodstuffs stores. And there are other opportunities available, with NZQA qualifications in Retail.
Visit the Foodstuffs South Island website to learn more about the co-op: https://www.foodstuffs-si.co.nz/
To find out the opportunities on offer, visit: https://www.foodstuffs-si.co.nz/working-with-us#learning
If you’re interested in a career, head to the Foodstuffs South Island careers site: https://careers.foodstuffs-si.co.nz/
