When Kate Reid was offered a job in Formula One as an aerodynamicist, it was a dream come true, so she packed her bags and moved from Melbourne to the UK. However, working for one of the most highly-regarded motor racing teams in the world wasn’t all it was cracked up to be.
“I’d dreamt of working for Formula One for such a long time, but when I actually achieved it, it didn’t meet my expectations,” says Kate. “The role just wasn’t what I thought it was going to be.”
After a few years, the stress had taken its toll and Kate’s health was suffering – so she moved back to Melbourne. She got a job in a bakery and began to recover, then one day opened a coffee table book on Parisian pâtisseries to a double page photo of a stack of pains au chocolat. Next thing she knew, she’d booked a ticket to Paris.
“I worked in a boulangerie in the 10th arrondissement in Paris where I learnt how to make viennoiserie – a style of pastry that started in Vienna,” says Kate. “I was there for four weeks and worked full-time in a raw pastry kitchen.”
When she came back to Melbourne, Kate couldn’t find a croissant that met the expectations of what she’d had in Paris, so she decided to make them herself.