Wendy Lau has always enjoyed the precision and creativity that goes into baking. The pastry chef grew up surrounded by food and would often find an excuse to bake with her sister and mother, whether for a friend’s birthday or end-of-school-year class parties. A clue to what the future held for Lau, she is now the owner and Head Pastry Chef of Folds Patisserie in Mount Eden, Auckland.
“Catching up with high school friends recently, they said to me, ‘I remember when you used to bring cupcakes to class -they were so good! This must have been a sign, because look where you are today!’”
Born in Malaysia and growing up in Brunei, food was Lau’s parents' way of showing love. Being in the kitchen was always something she knew she enjoyed, but her parents encouraged her down other avenues. After attempting an Architecture degree, Lau eventually convinced her parents that the kitchen was where she wanted to be, and she studied at Le Cordon Bleu, Wellington. After finishing the course, Lau moved to Auckland for wider opportunities and worked in various kitchens, from cafes to fine dining restaurants, gaining the experience and knowledge that have shaped her as a chef today.
At Folds Patisserie, trialling new flavours and combinations is Lau’s favourite part of the job. The pastry chef really enjoys making swiss rolls because of the versatility in the possible variations. She would love to expand the variety of croissants and pastries on offer, if only there was more time in the day.
Folds Patisserie creates Asian-inspired treats, and all things sweet. Most items are based on the Asian flavours Chef Lau grew up with, and the bakery’s best sellers are the Kaya Tart and Kaya Croissant - pastries made with a coconut jam. The Pandan Lamington is also popular - another Asian/Kiwi fusion of familiar flavours that remind customers of happy times. Fresh cream cakes have recently grown very popular too. The Folds cabinets are filled with different desserts, and Lau, and her team take delight in seeing the excitement on customers' faces for their abundance of choice. Along with cabinet sweets and savouries, Folds cater to special occasions with custom cakes of many flavours and creative designs.
Lau’s approach to baking is simple, fun, and textural. She is constantly seeking inspiration, knowing she has the creative freedom to experiment with flavours and techniques. The chef aims to introduce new flavour ideas to the Kiwi palette by recreating classics in different ways.
The pastry chef spends her free time away from the kitchen with friends and family. She enjoys checking out new and un-visited local hospitality venues.
Her key piece of advice for those starting out in the baking and patisserie world is to be patient.
“It’s okay if your first few attempts fail. In the end, it’s all a labour of love.”
