Fiji-born Bert Jang spent years working as a chef around New Zealand, including at Auckland's Kai Pasifika, before deciding his love for cake making was too great. Now he's running an online cake business called Sweet and Me with the flavours of the Pacific. He's also part of a business accelerator programme called The Kitchen Project run by Panuku, part of Auckland Council.
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.
