GingerSnap Patisserie

Q: Hi Jess! Can you tell us about your role at Gingersnap?

Everything that isn’t making the desserts! Building relationships with wholesale customers, managing our property, everything money, events, and business planning.

Q: What inspired you to start this business?

I’ve worked in hospitality and social enterprise most of my career. I love hospitality but have no talent, so I cling to people like my brother who are immensely talented, and live through them! I was frustrated that there were so few people with disability visibly in leadership roles, and I wanted there to be better representation. It made sense to me that we should combine Brett’s talents with business leadership, to create more opportunity for others.

Q: Wait…aren’t you the CEO of another business also?!

Yes! I love running businesses, working with people and creativity. All Things Equal is a hospitality social enterprise, creating award wage work for people with disability. Whilst they are two separate businesses, I’m so lucky to blend them in so many different opportunities, and really see both businesses thriving every single day.

Q: What systems could companies put in place to support hiring someone with a disability?

Being open-minded, looking at the individual’s strengths, and tailoring a role to those strengths. Reaching out to a social enterprise like All Things Equal who can support you to find the right talent, and provide you and your team with the right support to make a successful long term hire.

Thanks so much Jess! Although we disagree, you are also very talented ❤️

Needed a dopamine hit tonight so read our DM's. Just the medicine that was needed.

We're at THE VEGAN MARKET tomorrow 10am to 3pm, and we are there to serve YOU!! And take compliments if you're in the mood 🫣😘😂

We’re collaborating with our friends at All Things Equal to bring you another high tea experience. Our last vegan high tea was a huge success, we learnt so much and have taken your valuable feedback on board.

There will be a few menu tweaks (including scones with house made jam, lemon curd and vanilla whipped cream) and bottomless tea and coffee. As well as a vast array of other sweet and savoury delights with gluten free options available.

Can’t wait to host you! 🫖☕️🍰

📍114 Adderley st West Melbourne
🗓️Thursday 25th Friday 26th Saturday 27th June
🕕There will be four seatings between 9.30am-2pm
💲$49 per person
🎟️Book via the link in our bio

Q: Hi Brett! Can you tell us about your role at Gingersnap?

Brett: I’m a co-owner of Gingersnap and a Pastry Chef/Baker. My favourite part of my job is developing new and exciting recipes for our customers to try. Receiving wonderful feedback from customers about our new desserts has encouraged me to develop more recipes.

Q: How long have you been a Pastry Chef?

Brett: I started my apprenticeship in 2018 to become a pastry chef so I’ve been working in pastry kitchens for almost eight years.

Q: Do you prefer to sign or speak?

Brett: I was taught to speak in schools/hospitality and casual encounters. As I have gotten older, I have become more comfortable using sign language as I don’t get as exhausted listening to others in noisy environments.

Q: What’s something you wish people understood about deafness?

Brett: Just because I’m deaf doesn’t mean that I can’t perform the same skills/tasks that a hearing person does and it has not limited my career.

Wearing hearing aids/cochlear implant doesn’t mean I can hear as well as a hearing person. I can only hear about 5-10% of what a hearing person does depending on where I am. Ideally I prefer to have a face-to-face conversations in a quiet or outdoor area.

Thanks Brett!