Choose your cheese wisely: tips from the baker who makes NZ's best pie
There was no celebratory sleep-in for Long, who had arrived at the bakery about 4am on Wednesday, following just three or four hours kip, to start baking for the day. Usually Euro Patisserie sold around 400 pies per day, she said, but she was anticipating much higher demand following her big win – customers had already been requesting the steak and cheese from the moment the doors opened at 6am. Supplied Sopheap Long's Supreme Award-winning steak and cheese pie. Long moved to New Zealand from her native Cambodia in 2000 and began working at the bakery, owned by her aunt, originally just ...
Source: stuff.co.nz