Broomfields Pies' goods are subverting the stereotypical Aussie meat pie, re-introducing the classic British dish into a
Broomfields was established a few years ago on Sydney’s Northern Beaches after founder Ryan Broomfield quit his London sales job and moved to Australia.
“I saved up enough money, started renting out a small bakery during the day, a couple days a week and just making pies there," he says.
Ryan's pies use an all-butter shortcrust pastry and showcase locally-sourced produce.
Alongside the traditional beef and onion pie, he also gets inventive with his fillings. Chicken, mushroom, mustard and tarragon is one of his best-sellers.
“We [also have] the roast duck with shitake mushrooms, with homemade plum sauce and teriyaki with a nice pea," he says.
Ryan's love of English pies runs in the family.
His mother worked for a bakery called the Spinks of Stockport in the UK, while his brother Neil is an award-winning pie maker in Britain and a judge of the British Pie Awards.
Ryan would work with his brother Neil in the busy pie makers' bakery so the pair could spend time together.
“My brother started making pies whilst he was in the police. He got a little bit more serious. He started winning awards,” Ryan says.
“I love the process. I loved what he was doing.”
Ryan also sells pies at farmers markets, pubs like the Royal Albert in Surry Hills, and while riding around on his mobile Broomfields PieCycle stall.
On some Wednesday nights, the PieCycle stall serves hungry commuters getting off the ferry at Manly.
“When I used to come off the ferry at Manly in the middle of winter, I’d think back and think, 'oh, I’d love one of my brother’s pies now to take home and to heat up and stick in the oven.'”
Ryan is now adding more exotic flavours to his menu, with his range now including Thai flavours, along with Jamaican and Spanish influences.
“I just love the enthusiasm around the pie [in Australia]. It can be 40 degrees and you’d see people just going in buying pies,” he says.
“At farmer’s markets we were making about 300 pies a week and that would cover a few markets, now with wholesale coming in we’re making 800 to 1,000 pies a week at the moment.”
Ryan wants to expand the wholesale side of the business but not at the expense of the quality of his gourmet pies, which he sells for $10 each.
“We make an expensive pie, there’s doubt about it," he admits.
He says it’s about making the best pies they can, not being the biggest supplier.
“Hand fill, hand top each pie. I just want to keep the quality. It's only ever as good as the last pie you produce."
"The last thing I want to do is grow too quickly. It’s about quality for me.”
