4&20 Bakery

About 4&20 Bakery

4 & 20 Bakery is an artisan organic bakery nestled on Clonbern Road in Remuera, Auckland. Established in 2014 and named after a favourite traditional nursery rhyme, the bakery was born out of travel-inspired passion to craft real breads using age-old baking traditions.

Every loaf is molded by hand, naturally leavened, and baked directly on stone using specialized European baking equipment that replicates classic brick hearth ovens. Sourcing fresh, seasonal, and organic ingredients without artificial additives or preservatives, 4 & 20 Bakery pairs its handcrafted breads, morning pastries, and savouries with specialty single-origin Organic Cuban coffee roasted by Havana.

Hearth-Baked Tradition: How 4 & 20 Bakery Shapes Remuera's Daily Bread

Tucked just off the main strip on Clonbern Road, 4 & 20 Bakery has anchored Remuera’s morning rituals since 2014. Taking its whimsical name from the classic nursery rhyme song of sixpence, the bakery operates with a very serious commitment to time-honoured baking craftsmanship. Inspired by European travels and an appreciation for honest food, the team set out to bring authentic hearth-style loaves back into everyday neighbourhood life.

From the moment you step inside, the sensory experience takes over: the rich aroma of stone-baked crusts mingling with freshly extracted Havana coffee. Behind the counter, the craft is on full display. There are no shortcuts, no chemical preservatives, and no artificial shelf-life extenders here—just quality organic flour, water, salt, natural leaven, and patient fermentation.

Natural Leavening and Hearth Baking

At the foundation of 4 & 20 Bakery is their approach to bread making. Every loaf is shaped by hand, allowed to ferment naturally, and baked directly on stone using specialized European baking equipment designed to replicate traditional brick ovens. This method delivers a loaf that boasts a satisfying, chewy crust and a light, digestible crumb rich in natural grain character.

Popular staples include their signature Country Loaves, Sunflower & Flaxseed loaves, rustic baguettes, and organic spelt sourdough. Because of their traditional sourdough fermentation, these loaves maintain their moisture and nutrition, naturally keeping fresh in your kitchen for three to seven days.

Morning Pastries, Savouries, and Havana Roast

While sourdough may be the backbone, 4 & 20 Bakery offers an extensive morning counter lineup. Visitors regularly stop by for flaky morning goods such as their signature Apple Turnovers and buttery Berty Brioche. As lunchtime approaches, the kitchen serves scratch-made soups, seasonal salads, and sandwiches prepared daily from scratch.

To complement the bakery goods, 4 & 20 pours coffee crafted with single-origin Organic Cuban beans specially roasted for them by Wellington’s iconic Havana Coffee Works. Whether you are stocking up on weekly sourdough loaves, picking up a par-baked ciabatta to warm for dinner, or grabbing an espresso on the run, this Remuera institution continues to prove that real ingredients and traditional methods are worth the effort.

Signature items

• Country Loaf
• Sunflower & Flaxseed Loaf
• Organic Ciabatta
• Spelt Sourdough Bread
• Havana Coffee
• Apple Turnover

Menu

Breads

• Country Loaf (Large) — Hand-molded, naturally leavened artisan sourdough loaf baked on stone.
• Sunflower & Flaxseed Tin Loaf — Traditional tin loaf packed with organic sunflower and flaxseeds.
• Sunflower & Flaxseed Loaf (Large) — Hearth-baked artisan seeded loaf.
• Country Tin Loaf — Naturally leavened traditional country loaf baked in a tin.
• Organic Ciabatta — Light-textured, classic Italian-style organic loaf.
• Par-Baked Ciabatta — Par-baked organic ciabatta ready to finish at home.
• Baguette — Traditional crusty French-style hearth-baked baguette.
• Spelt Sourdough — Organic spelt sourdough bread baked using traditional methods.

Coffee

• Havana Organic Cuban Coffee — Espresso made with single origin Organic Cuban beans roasted by Havana.

Savoury

• Soups — Daily scratch-made soups made with seasonal ingredients.
• Salads — Freshly prepared daily salads.
• Sandwiches — Handcrafted daily sandwiches using artisan bread.

Morning Goods

• Apple Turnover — Flaky pastry filled with spiced baked apples.
• Berty Brioche — Rich, tender brioche morning pastry.

Cakes, Tarts & Sweets

• Cakes and Tarts — Decadent scratch-made artisan sweets, cakes, and tarts.

Frequently asked questions

Where is 4 & 20 Bakery located?

The bakery is located at 3A Clonbern Road in Remuera, Auckland.

What days is 4 & 20 Bakery open?

The bakery operates 5 days a week: Wednesday through Saturday from 7:30am to 2:00pm, and Sunday from 7:30am to 1:00pm (closed Monday and Tuesday).

Does 4 & 20 Bakery use organic ingredients?

Yes, the bakery prioritises fresh, seasonal, and organic ingredients as much as possible, baking without preservatives or additives.

How should I store their sourdough bread?

Traditional sourdough from 4 & 20 keeps on the counter for 3 to 7 days. Older bread can easily be refreshed by toasting or warming in an oven.

Can the staff slice bread for customers?

Yes, the bakery provides bread slicing upon request.

What kind of coffee does 4 & 20 serve?

They pour single-origin Organic Cuban coffee specially roasted for them by Havana.

Do they take catering or special enquiries?

Yes, you can contact the team directly by phone at 09 529 0307 or email info@4and20.co.nz for enquiries and orders.

Tips

• {"body":"If you prefer pre-sliced bread for easy toast and sandwiches, simply ask the staff at the counter to run your loaf through their slicer.","title":"Request Your Loaf Sliced"}
• {"body":"Grab a par-baked ciabatta to keep on hand at home so you can finish baking it fresh right before serving.","title":"Try Par-Baked for Entertaining"}
• {"body":"Pastries like apple turnovers and fresh brioche go quickly during the morning rush, so visit earlier in the day for the best selection.","title":"Arrive Early for Morning Goods"}

Good to know

• {"dietary":"Focuses on organic ingredients and naturally leavened, easily digestible spelt and sourdough options."}