Jess & Brett of Gingersnap Patisserie transform 25+ years hospitality into a social impact venture with plant-based desserts, championing inclusion & innovation.
In this compelling interview, Jess and Brett of Gingersnap Patisserie share their remarkable journey of transforming their personal experiences and 25 years of combined hospitality expertise into a groundbreaking social impact venture. By creating exquisite, plant‐based desserts that cater to all, they not only challenge culinary norms but also celebrate the limitless potential of people with disabilities. From acclaimed features at the Australian Open to upcoming highlights at a Billie Eilish concert, their story is a testament to the power of collaboration, innovation, and inclusion.
Hi Jess & Brett, thank you for joining us! We’re excited to delve into your inspiring background and learn more about what led you to launch Gingersnap Patisserie. Your mission to elevate the stories of people with disabilities while redefining dessert-making through creative, plant-based confections is truly transformative.
Let’s explore how your unique journey, industry expertise, and passion for social change have come together to shape a brand that’s as delicious as it is impactful.
What is the mission of the brand, what’s the type of positive change you are seeking to create?
GingerSnap exists to celebrate the limitless potential of people with disability. We use our deep lived experience with disability and our combined 25 years experience in hospitality to elevate the stories of people with disability in employment and entrepreneurship. We want to see a world where people with disability are seen as business leaders, and see more joyous and light filled stories in the media that demonstrate this limitless potential in the world.
What type of desserts and pastries do you create for those with a sweet tooth?
Brett has extensive experience creating french inspired desserts, like opera cakes which include layers of joconde sponge cake and mousse, or entremets with layers of mousse, housemade compotes and chocolate. Everything we make is plant based, and most items are gluten free and nut free. We believe that everyone should be able to eat the more beautiful desserts.
What makes your creations different from the rest?
We are 100% plant based, mostly vegan, nut free and halal friendly. But unless someone tells you, you wouldn’t know. Our Tennis Ball tart was just featured at the Australian Open, and we received the most incredible media across Channel Nine and The Age’s Good Food. And no one even mentioned it was plant based! They were just blown away by the presentation and the flavour.
Could you please provide some data worth sharing on the impact the brand has made supporting people with disabilities?
Brett has spoken on multiple panels for International Day of People with Disability. In 2024, Brett spoke to a corporate business of 80 guests about his experience as a Deaf man in the workplace, sharing the struggles and also sharing the way organisations can better support a deaf person to succeed at work.
In collaboration with social enterprise All Things Equal, we hosted baking masterclasses for over 40 trainees with disability, learning how to make Passionfruit rochers, raspberry frangipane tarts and salted caramel and chocolate mousse tarts.
We have hosted multiple school groups and school holiday programs, teaching primary aged children Auslan baking signs and discussing the challenges and opportunities for deaf people in employment.
One of the key distinctions most of the eco + social entrepreneurs have in common is that they tend to collaborate. How do you perceive collaboration and how has it helped your business?
Our collaboration with All Things Equal has been an incredibly mutually beneficial partnership. We host baking masterclasses for their trainees who are participating in their pre-employment program, creating an opportunity for trainees to connect with a person they can relate to, and hopefully even look up to, and has progressed further through the employment journey.
In January 2025, All Things Equal got the opportunity to host their very own food and beverage outlet at the Australian Open. This outlet was staffed by All Things Equal trainees, and GingerSnap made two iconic desserts – The Tennis Ball Tart and the Fairybread Lamington. The combination of the amazing story behind All Things Equal and the showstopping design of Brett’s desserts, saw the coverage of All Things Equal be showcased across multiple outlets. It was a lesson in how to bring the best of both worlds together, where 1 + 1 definitely equaled 3!
What has been the greatest success of the brand so far?
Definitely the Australian Open. It was an absolute thrill to have our tennis ball tart featured in so many publications.
Is there any advice you’d like to give to other small businesses trying to make a difference?
Start with what’s really true to you. We grew up in food, with our parents owning a small local cafe, where we would bake cookies and cakes for the store. We have both ended up in food and hospitality in our own ways, Brett as a chef and baker, and Jess as strategic and financial advisor. Brett was born profoundly deaf, and we went to an integrated school, having lots of both deaf and hearing friends to spend our time with. We intrinsically know the struggles and opportunities that exist in the deaf world, and so it is easy for us to stay true to who we are and what we want to achieve.
You are based in Melbourne, Australia. How does a social entrepreneurial venture look like there? Do you feel there’s a positive eco + social impact change happening in the city?
Melbourne is a thriving hub for social enterprise. We are so lucky. From incredible cafe based enterprises like All Things Equal and Streat, to florists like the Beautiful Bunch, of Project Rockit creating world changing programs for young people’s mental health, we have the opportunity to be continually pushed and inspired.
If each of you could write a message on a big wall that the entire world could read, what would it say?
Celebrate the limitless potential of people with disability.
Finally, where can we find you? Shop, online, worldwide…?
You can purchase from us online or at markets. Very excitingly, are desserts are about to be featured at the Billie Eilish concert at Rod Laver arena! Billie specifically requested that the venue be vegan, and so our desserts will be sold throughout the concert.
We also work with major corporates, like Knight Frank, on their bespoke events, and with catering and events companies like Levy, food&desire and so many more.
