Cherie Bevan and Tass Tauroa are the team behind the outrageously popular cafe, bakery and caterer The Cook and Baker, based in Sydney. Tass (the Baker) spent his formative cooking years in the New Zealand Royal Navy. He worked at Gusto and then in London under Michelin-starred chef Bruno Loubet. Returning to Sydney, Tass worked at Jersey Cow, Darling Mills, Buzo and Bird Cow Fish before establishing The Cook and Baker with Cherie.