GingerSnap Patisserie

GingerSnap Patisserie isn’t just about plant-based desserts - it’s a bakery that exists to make a difference.

Tucked away in the West End development in West Melbourne, GingerSnap is a social enterprise created by sibling duo Brett Duncan and Jess Colgan - the two red-headed ‘gingers’ who inspired the patisserie’s name.

Brett was born deaf and was the youngest person to receive a cochlear ear implant. His disability has not stopped him from achieving his dream of becoming a pastry chef, and he undertook training at Crown Melbourne in 2016.

While working at Crown, Brett began experimenting with plant-based dessert recipes. “Being vegan myself, I wanted to see whether I could create desserts that not only tasted incredible but were vegan, gluten-free and nut-free.”
When Jess tasted his vegan celebration mousse cake, she saw more than a tasty treat. “I knew there was a gap in the market for something like this,” Jess recalls. “But I said to Brett that I would be involved in a business together, if it could also create opportunities for people with disability who may face barriers to employment”.

GingerSnap started early 2022, sparked by Brett’s talent and Jess’s experience as the CEO of another social enterprise, All Things Equal. What began in their mother’s kitchen quickly blossomed into an enterprise that needed a commercial space.

A golden opportunity with West End’s startup program gave the siblings access to a professional kitchen in 2023—and a chance to take their dream to the next level.

From partnering with the local deaf community to running baking classes for children with disabilities, GingerSnap is about breaking barriers—and Brett leads the charge. As a deaf chef, Brett serves as both a teacher and an inspiration. Whether he’s showing school groups how to sign in Auslan while baking or mentoring aspiring bakers, his impact is profound. “It’s been amazing to see Brett connect with the deaf community and build his identity,” Jess shares with pride.

Not to mention the desserts are nothing short of showstoppers. Whether it’s the gooey caramel chocolate tart, an elegant coffee opera slice, or a tangy passionfruit rocher, Brett’s creations have developed a devoted following.

Jess puts it simply: “Nobody else is making what Brett makes in the vegan and gluten-free community. He’s a rock star when we sell our products at markets!”

At the moment GingerSnap mostly focuses on online orders, wholesale clients and corporate events - including a huge catering project at the Australian Open 2025. Almost every dessert is handmade by Brett, his father and Jess.

Brett hands glide effortlessly over the edges of a vegan chocolate tart as he says: “I love my work because I enjoy developing my own ideas and showing people what I’m capable of. This is my passion.”

Words by Joyce Watts & Photography by Anna Encio