Hand-shaping stone-baked loaves and flatbreads made with overnight-fermented biga and sponge starters, this specialist bakehouse crafts breads free from preservatives, additives, or artificial ingredients. Recipes lean on cold-pressed New Zealand rapeseed oil and classic technique, turning out stone-baked flatbreads topped with fresh onions, garlic butter, balsamic roasted onions, parmesan, or Pomodoro sauce with whipped feta. Their loaf range includes seeded grain loaves made in an old English style, garlic, parsley and rosemary butter loaves, and sourdough combining wholemeal, rye, and white flours using a 15-year-old sourdough starter. Overnight fermentation gives the crumb its traditional open texture, allowing flavours to develop slowly before baking on stone hearths.
Based at Riverbank Road in Ōtaki, it is one of three bakeries within a kilometre, alongside Oz's Bread Shop and The Blackhood Bakes. The operation grew from local farmers' market stalls into a dedicated production bakery supplying nationwide distribution alongside regional supply. Our pick in Ōtaki for traditional slow-fermented, stone-baked loaves.