Product Development

Product development is an ongoing, very exciting aspect to the Well and Good Business. Sam Barak (Managing Director) is always busy in his kitchen creating new products and finding different variations to existing products. Teamed with the expertise of Mark Tuncheon (Quality Assurance Manager) they both head the product development side of the business, and are the vital component that makes every Well and Good product so unique.

The measure for success is great taste, quality ingredients, ease of performance, and developing products that taste and perform like wheat-based products.

Sam Barak (Managing Director)

Sam has extensive experience, spanning 23 years, as an accomplished chef, baker, and pastry chef. He has experience in both production management and production development with a number of well known Australian food manufacturers.

Sam's strengths lie in staff management and his almost instinctual ability to realise new product ideas and a solid understanding of food manufacturing. His vast and valuable contacts within the industry are a great asset.

Qualifications in quality systems further enhance his formidable commercial profile. Sam's foresight in predicting and meeting public needs has been evidenced by his involvement in the first application in Australia of beneficial bacteria (probiotics) and the Glycemic Index (GI) marketing of food. Not to mention his contribution to introducing many Australian food firsts, including the smoothies and fruit juice concept, the Texan muffin and the Footy pie. Sam is driven by a passion for quality and love of great food.

Mark Tunchon (Quality Assurance Manager)

Mark is a food technology graduate with 20 years of food research and development in many leading food companies including Uncle Toby's and Pampas Pastry. He went on to complete his Graduate Diploma in Business, and moved into production supervision. Mark become Factory Manager at the established country icon of Gillies Pies. He moved back to Melbourne and accepted a role as Technical Services Manager at Bernard's Bakery before moving onto become Operation Manager at Gate Gourmet (a Swiss Air Subsidiary) when they purchased the catering arm of Ansett. Mark then moved on to a broader role within the food industry and more specifically in the baking industry. He set up his own consulting business in 2001 which continues to expand as his contacts, relationships and experience within the industry continues to flourish with his role at Yaffa’s Kitchen.