April Bedford’s STEM career is the icing on the cake for business

For Yanac’s April Bedford, her STEM background and passion for baking made the perfect combination for a dessert business.

Yanac farmer April Bedford finds new ways to mix science with baking, after launching a business to deliver sweet treats to rural families.

“Growing up on a farm, fancy desserts were a rarity,” she said.

“I was born into a very creative and artistic family. My nan was always a really good cook, and she always made sure we had birthday cakes and special things like that.”

Yanac farmer April Bedford launched her business, April's Ovens, to sell macarons and cakes across the Wimmera. Picture: Rachel Simmonds

April moved to Adelaide during her tertiary education, where she studied a Bachelor of Laboratory Medicine and planned to base herself in the city long-term.

It meant each week, she would visit her nan at her Adelaide home and create a new dish together.

“She was very much a traditional cook, so we’d do something new for both of us each weekend and that was our thing. It was really special,” April said.

She eventually returned to the family farm at Yanac, with the opportunity to start her own with her husband.

They have 300-head of Angus cattle for commercial beef with their own earthmoving business, alongside helping on their parents’ properties.

April started being the designated “family baker” for birthday cakes and event desserts, and focused on the macaron trend at the time.

She said she saw opportunity in creating the business for flexibility at-home and on the farm.

“When I opened April’s Oven it was mainly event cakes, as well as the macarons and vanilla fondant biscuits.”

Yanac farmer April Bedford launched her business, April's Ovens, to sell macarons and cakes across the Wimmera. Picture: Rachel Simmonds

April made her first macaron about six years ago, and has used her STEM background to perfect the recipe, settling on a French macaron.

She said she avoided set menus, and loved experimenting with new flavours. Her most popular macarons were salted caramel or lemon curd, while she typically reached for a passionfruit curd flavour.

“I really do love a macaron. I love the science behind them too, in that you really have to follow the measurements, times and temperatures. Everything is very specific, and if you get it right then you get a fantastic product,” she said.

“I love that once you get it all right, they’re beautiful.”