Maya grew up in Auckland and studied marketing at Victoria University, starting a career in advertising before moving to America. Living in Los Angeles and New York for 13 years, Maya decided to study photography and worked as a freelance photographer in fashion and for architectural publications. Towards the end of her time in New York, Maya became increasingly interested in sourdough bread and the health benefits gained through baking with whole grains and fermenting in the traditional sourdough method. A friend of hers suggested she attend a weekend sourdough bread making workshop with well-known American baker Sarah Owens and Maya hasn’t looked back.

She went on to study Artisan Bread Making at the International Culinary Centre in New York and graduated with honours in 2018. Moving back home to Auckland in December 2018, Maya knew she wanted to create a company baking and delivering sourdough loaves to families across Auckland.

Maya joined The Kitchen Project to gain business skills and an understanding of Auckland’s foodscape, as well as to connect with like-minded food entrepreneurs. “It was great to be working within a supported framework and to be held accountable for achieving my goals. It has ultimately helped me launch my business Kōpiko and build out a 12-month plan.”

Maya is passionate about the health benefits of traditional sourdough and her goal is to share how healthy bread is made, utilising whole grains and the slow fermentation process to ensure the best absorption of nutrients. Maya aims to make healthy sourdough easily available through a subscription model bread delivery service.

Maya’s bread is available online at www.kopiko.nz . She’s currently delivering to a number of West Auckland suburbs and offers weekly pick-up from her bakery. Maya also sells her bread at the at the Titirangi Village market on the last Sunday of each month and at the Shed Collective market in Oratia every Saturday. Follow her on Instagram for regular sourdough updates.