Petra Galler is delightful. Hardworking, talented and whipping up delicious recipes that New Zealanders can’t get enough of. Style director Louise Hilsz shares her gorgeous inner-city apartment, career highlights and an epic Earl Grey cake recipe. Read on to learn more.

Galler on her St Clements sofa.

Petra Galler picked up a spatula at 20 years old, after dropping out of university, two years into a BA in psychology. “I had zero experience and just grovelled my way into a kitchen. I remember being absolutely terrified for the first few months; kitchens are the strangest places, a total hothouse of stress and tension.” Many may have given up, but not Galler. After moving to different restaurants across Auckland city and being a recipe developer at My Food Bag, her shift to Melbourne in 2018 gave her the taste for being a pastry chef. “It was an incredibly demanding job, totally exhausting, but it cemented my love for baking, and a kitchen was where I truly wanted to be.” Butter Butter, her business (and the title of her new cookbook), launched during the first lockdown in Melbourne in 2019. “Suddenly, without any income, and as a Kiwi not eligible for any subsidies, the only thing I could think of doing to bring some money in was bake cakes.”
Fast forward to 2021, and after a stint with Peter Gordon as the pastry chef at Homeland, Galler is now self-employed. Baking the best cakes in Auckland (we are biased), she has just published her first cookbook, Butter Butter. Here she takes Hilsz on a home tour and shares her style secrets.

Galler’s living room overlooks Eden Terrace gully. Photography Rebekah Robinson

Career

How did you go from psychology to being a pastry chef?

I studied psychology at Auckland University. Honestly, this was predominantly driven by the thought that I had to get a degree. At that time, I didn’t know what I wanted to do or who I wanted to be, but how many 18 years olds do? I was two years into my BA, and although the papers were fascinating, I found myself drifting off in lectures, thinking about what I wanted to cook for dinner. I eventually decided to take the plunge, dropped out of uni and grovelled my way into an all-female kitchen at a French bistro in Ponsonby. I worked the hotline and grill sections for quite a while, and it was only in 2018, when I moved to Melbourne, that I went full-time into pastry. There’s no going back for me now.

Why do you love cooking cakes?

I have loved baking cakes since I was a kid, making my first cake at seven. There is something so supremely comforting about it. I love the processes; the creaming, the whipping and the folding. You are creating something so indulgent and luxurious and just a total treat; there’s not much not to love.

What or who inspired you to cook?

I always joke that I learnt how to cook out of survival because my mother wasn’t a natural in the kitchen - she’s far better now. Dad has always been pretty damn good and initially inspired me to get in the kitchen. Food in my family has always been a major deal; my grandmother Zaza was the ultimate feeder (really leaning into the Jewish grandmother stereotype). Cooking and eating together have always been a bit of a love language in our family; food is the ultimate connector.

How do you come up with your recipes?

I come up with my recipes rather selfishly, to be honest. At the start of a baking day, I always ask myself, “What do I feel like eating? What am I craving?” I often think, if I love something, then surely other people will too, and quite honestly, when do you ever make something that you don’t like?
But, of course, this is closely followed by the seasons; anything fruit-forward absolutely must be driven by seasonality to get the best out of it.

What's been your career high to date, and what do you still dream of achieving?

The day I got my book deal with Allen & Unwin was the total high point to date. From start to finish, the conversations to secure the deal only took about two weeks, so it was a bit of a whirlwind. I remember asking Jenny, the head of publishing, “Are you sure, though? Is it a really slow month for you guys right now?” I was in total shock; there was a lot of squealing! I’ve wanted to write a cookbook my entire career, and it was just an absolute dream come true. A close second would have to be receiving the video from Yotam Ottolenghi. Him holding my book and saying how much he loved it…I mean, come on. I cried…a lot.

What has been the most challenging cake to make?

I had to think about this one! The cake enquiries I get for vegan/raw/sugar-free cakes are a challenge and not one I always accept. I believe that if you don’t personally love the product you’re making, it will never be a total success. While I see the obvious health benefits to all of the above, they tend to always taste like coconut and nuts, and quite honestly, I would rather eat an apple.

If you could choose one lesson you have learned in business, what would it be?

Back yourself up, and do not let the imposter syndrome take over. I think this is especially common for women, and it is something that I constantly have to work on. Just before my book came out, I remember thinking, oh god, I’m a total phoney; what am I doing; it was like I had forgotten entirely my 11 years of experience and that I knew that I am good at what I do. You have to believe in yourself, go after what you want and don’t settle for anything less, even if, at first, you lean heavily into the fake it until you make it mindset! You don't get it if you don’t ask, so you have to be bold.

Galler’s kitchen and open living room.

Fashion

How would you describe your style?

It all depends on the mood. Some days I veer far more to the grungy, masculine aesthetic but often with an undertone of elegant femininity. On other days, I love to go full-on girlie and fun. Spending so much time in work mode and generally looking disastrous and sugary, I absolutely love to dress up; I would always rather be overdressed than underdressed (and often am). If I’m having a bad day or feeling a little weary, I go out of my way to dress up, to feel feminine, sexy and chic; I find it so empowering and an instant mood lifter.

What is your fashion weakness?

Jeans. Hands down. I am ashamed to admit how many pairs I have, but I just can’t get enough. I have to buy more every season; it’s a real problem. The number of times I have exclaimed, ‘But these are the perfect blue’ to try and justify my purchases are countless.

Best buy ever?

My entire collection of Issey Miyake clothes and handbags are my best buys. His designs are so timeless, never trend-driven, and honestly, how good are the Pleats Please range? My collection is pretty extensive, but nothing will ever trump my mothers; number one fan right there.

What makes a great working wardrobe?

I have always dreamed of a job requiring a sensational working wardrobe. There have been many a moment in my career when I have imagined myself swanning around an office dressed to the nines; a girl can dream. But, unfortunately, my reality is quite the opposite. I’m always apron-clad, covered in flour and, at the moment, wearing fluffy La Tribe slippers. Not my most glam look but being comfy in the kitchen, on your feet all day, is so crucial.

Galler on her St Clements sofa, a collection of her favourite fashion items and her loft bedroom featuring vintage cigarette artwork.

Style

How would you describe your apartment?

It is colourful, art-filled, cosy and just my absolute safe zone. My friends often refer to it as rather quirky, which is probably true. Every time I come through my front door, I feel so grateful to live here; I adore the space I have created.

What do you love about living inner city?

Living on Karangahape Rd is fabulous; you are so close to everything fun. It’s wild, colourful and noisy. Being able to walk most places is also a big plus for me. You are also truly spoilt for choice when it comes to restaurants and bars around here; the K’Rd food scene is bloody wonderful at the moment.

What do you think makes a great interior style?

I think a great interior style should represent the dweller. Nothing is worse than walking into a home where you get no sense of the personality that lives there. Nearly everyone who comes to my apartment says, “Oh, this place is SO you.” and I take that as a total compliment.

What's your most treasured possession?

I feel like a total geek admitting this, but I think it would be my wallpaper! It is Timourous Beasties, an amazing design house in Glasgow. All their wallpaper is handprinted, the most unique, edgy and beautiful thing. It’s the first thing you see when you walk into my apartment, and I love the strong statement it makes.

Galler in her office writing recipes, which leads to her hallway featuring her Timourous Beasties wallpaper.

What's your favourite room in your home?

My favourite room, where I spend the most time by a country mile, would have to be my kitchen. It was renovated about six months ago and is so heavenly to cook in. I’m utterly obsessed with the green marble bench and splashback. From day one of planning, I had it in my head that green was the colour to go with, and I’m so glad I stuck to the plan.

What do you collect?

I have been building up my collection of squares by John Reynolds for quite some time now, and I adore them. He made me a cloud of 30 for my 30th birthday, which was very special. They were all personal, and some are a total hoot; my favourites are “A Semi-Demi Goddess” and “It Was All About Love.”

What hurdles did you come across doing a DIY renovation?

I think the sheer amount of time everything took was the biggest hurdle. I was without a kitchen for about two months, which was a bit tricky. I panic-bought a microwave and became familiar with the supermarket packet soup selection. Another memorable hurdle was when I decided to hand sand the entire upstairs a few years ago. It was the middle of summer, over 30 degrees, and it took about three days. I will avoid that at all costs in the future. My favourite part of any DIY is always the painting process. I have so many pots of paints on hand, always in rather stressful colours. I went through a big pink stage, followed closely by a lurid orange. Now I’m firmly in the sparkly gold era. When I have a free afternoon, my first thought is always, “Hmm, what can I paint?” I need to chill out a bit now; I think we’re at max colour capacity around here, haha.

Gallers dining area featuring her wall art collection by John Reynolds.

Gallers pantry space painted in Resene Bombshell paint, Resene Blossom paint, Resene Adrenalin paint and Resene Gold Dust.

Beauty

What are your secrets to staying healthy and looking great?

The amount of cake and sugar I inhale regularly (which I adore) means that I put a little extra effort into eating well and moving my body daily. I’m a fan of intermittent fasting a couple of days a week and try to do a barre or pilates class five or six days a week. Exercise has always been something that I enjoyed, not just for the body but for the mind. Nothing relieves anxiety or stress more for me than a bit of a sweat. It’s all about balance, really; everything in moderation, including excess, and the excess is always SO much fun.

Do you have a skincare routine?

I started using the Emma Lewisham range of skincare about six months ago and have loved it. The Supernatural Sleeping mask is a firm favourite, I wake up looking so much refreshed, and it smells absolutely divine. I also love using the 111SKIN Rose Gold Brightening mask. This product is magical; it makes you glow positively and is the perfect wee boost before a night out (or the morning after.)

When you're tired or rundown: what is your best beauty hack?

At the moment, I feel tired most days (oh, the joys), so I have started running some ice cubes over my face for a few minutes each morning. I kind of hate it, to be honest, but it really does wake the face up. The ultimate hack is a visit to Linda Jackson at the Skin Wellness clinic in Mairangi Bay. I have been seeing Linda since I was about 20, and she is an absolute wizard with skin; hands down, she gives the best facial treatments I have ever had. She has a solution for every skin issue under the sun, is so knowledgeable, and I always walk out of there looking and feeling so much better.

What would we always find in your makeup bag?

I’m pretty low maintenance when it comes to makeup; maybe that is down to the years of getting ready for work at the crack of dawn with five minutes to spare. A non-negotiable thing for me is an eyelash curler and a good mascara. The Nars Climax mascara has been my go-to for quite some time now; it creates the most dramatic fluffy lash. Eyebrows are also essential to my routine. The Hourglass Arch Brow Gel is amazing; the bigger the eyebrows, the better, in my book.

Favourite fragrance?

I rarely wear fragrances because I am always around food. But if I ever do, I’m pretty old school, and once I find something I love, I tend to stick with it for years. Comme des Garçons Wonderwood, which is actually a men’s fragrance, will always be my number one; the heady sandalwood and patchouli are just so gorgeous.

Petra’s delicious Earl Grey Cake from her cookbook Butter, Butter is just one of the recipes inspired by her Jewish heritage. The book offers five sections: Cakes, Pastry, Dough, Cookie, Slices, and Savoury

The outrageous amount of tea I consume daily has always been a source of mild embarrassment for me. We are talking a good eight-to-ten cups here… hold your judgement. So it’s only fitting I wrangled my favourite beverage into a cake. Earl Grey has such a gorgeous flavour, floral and citrusy, thanks to the addition of bergamot oil. This is amped up in this recipe by the orange zest and a little dark chocolate for good measure. It’s the perfect recipe for those who aren’t wild about overly sweet bakes and is sure to be every tea lover’s new favourite.

Galler’s new cookbook Butter, Butter, $50, is published by Allen & Unwin.

Earl Grey Cake recipe

Ingredients

115g butter, softened

200g caster sugar

Zest of 1 orange

1 tsp vanilla paste

2 eggs

190g plain flour

1 tbs Earl Grey Tea leaves

1 tsp baking powder

1/2 tsp flaky salt

60ml milk

60ml yoghurt

55g dark chocolate; roughly chopped

Buttercream icing
180ml cream

1 tsp Earl Grey tea leaves

130g cream cheese, softened

50g mascarpone, room temperature

40g icing sugar.

Method

Preheat your oven to 170, fan, bake and grease, and line a 20cm cake tin.

Place your butter, caster sugar, orange zest and vanilla in the bowl of your stand mixer and beat for three to four minutes until pale and fluffy.

Add your eggs one at a time, beating well after each addition and scraping down the bowl's sides to ensure everything is incorporated nicely.

In a separate bowl, combine all your dry ingredients and mix well. In another small bowl, whisk together your milk and yoghurt and add to your butter mixture, beating until just incorporated.

Working by hand now, gently fold in your dry ingredients, then mix your dark chocolate until just combined.

Pour your batter into your prepared tin and smooth the top with a palette knife. Bake for 35-40 minutes until a skewer emerges with a few moist crumbs on it.

Cool in the tin for ten minutes before turning out onto a wire rack and cooling completely.

Meanwhile, get onto your buttercream.

Measure out 120ml of cream into a small pot and add your tea leaves. Gently heat your cream until just below simmering, then remove from the heat and allow the tea to steep for 30 minutes. Strain through a fine sieve and then refrigerate until completely cool.

Once chilled, pour into the bowl of your stand mixer and add all the remaining ingredients. Whisk until soft to medium peaks. Spread your buttercream over your cake and garnish with some extra earl grey tea leaves if desired.

And don’t forget to put the kettle on.

Follow Gella on Cakes by Petra Gellar @butterbutternz for all her baking goodness and where to buy.

Discover more entrepreneurs here

Featured