Auckland cakemaker Bert Jang is a Fiji-born and trained chef who came to New Zealand in 2012, working all over the country as a chef. But now he's living his dream - making Pasifika-style cakes through his Sweet and Me cake business, a speciality cakery that he says is true to the Pacific spirit. He's also one of five West Auckland entrepreneurs who is part of The Kitchen Project, a 26 week Auckland Council Panuku programme to teach business skills.
Bertrand Jang is part of the business accelerator called The Kitchen Project. He used to be a chef for Kai Pasifika but now is running Sweet and Me, his online Pasifika cake business.
Bertrand Jang with macarons.
Bert Jang and a hand-made macaron which he draws masi designs on.
Bert Jang with a Butter Lover cake. Light buttery Heilala sponge, dulce de leche, butter cream, fresh fruits and meringue.
Noqu Viti cake - his signature cake. Dense coconut cake, sandwiched between a rich coconut caramel sauce, cream cheese butter icing, bounty rum syrup, garnished with coconut candy and coconut fudge macarons.
Multiple Bert Jang cakes. He likes to include coconut fats, honey and Koko Samoa, Samoan cocoa, as ingredients.
Pasifika style patterns on the cake.
Koko! Island chocolate cake, filled with bittersweet koko ganache, Heilala vanilla syrup, hand piped cream and chocolate roses.
Bert Jang will make a cake for Paris Goebbels in July.
Bert Jang won some friends when he brought in one of his Noqu Viti cakes into the RNZ office.
He makes fudge out of Koko Samoa and coconut - a favourite combination.
Bert Jang brought this into the office!
Bert Jang made a few friends when unprompted he brought this into RNZ.
The images in this gallery are used with permission and are subject to copyright conditions.
