The trendy inner-Sydney Pig and Pastry cafe has opened its doors to Wagga residents, putting locally-sourced produce and workers at the forefront of its operation.
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Rated as one of the top 10 cafes in Sydney in 2016 by the Good Food Guide, the French patisserie will boost the local job supply as it evolves to full-sufficiency as one of The Mill’s open ground floor businesses.
Cafe owner Peter Francis Neil said it is in a transitional stage with workers from the Petersham location lending a hand to new staff members while they learn the ropes.
“We’ve got a few from Sydney to give training and guidance, but permanent and casual staff will be Wagga residents,” he said .
Management will work with local suppliers to provide decor and fresh ingredients for the kitchen, national manager Lisa Mare said.
“We are dealing with Wagga fruit and veg as well and are working closely with suppliers,” she said.
“There’s a local farm we’re working with for the pork as well, for the pig, and a gentlemen there gave us a wonderful contact for all these [flowers].
“We try our best to get everything local.”
The new shopfront comes after Asian-fusion restaurant, The Dynasty, opened its doors at The Mill in February.
Mr Neil said there has been “a lot of integration to get to this point” and is looking forward to see how local residents interact with the cafe.