The European Bakehouse by European Bakery is the retail destination of European Bakery Queenstown, at 14 Margaret Place, Frankton Industrial Estate, Queenstown, where customers can experience fresh bread, bagels, sandwiches, pastries and coffee directly from the source.
European Bakery has been making bread for over 20 years, supplying cafes, restaurants, hotels, caterers and retailers across Queenstown, Central Otago, and further south into Invercargill and Dunedin. At the heart of the bakery is an original sourdough culture, carefully maintained and nurtured every day since it was first developed, still the foundation of the sourdough breads the bakery is known for.
The European Bakehouse by European Bakery is the retail face of European Bakery Queenstown, based at 14 Margaret Place, Frankton Industrial Estate — a destination where customers can experience fresh bread, bagels, sandwiches, pastries and coffee directly from the source.
European Bakery was founded by Andre and Daniela Schneider, who missed the traditional breads of their European upbringing and saw an opportunity to bring authentic artisan baking to Queenstown. Their vision was simple: make bread the old-fashioned way, taking the time needed for dough to be mixed, fermented, shaped and baked properly, developing real flavour, texture and character along the way.
In 2019, Peter Price and Amanda O'Donoghue took over the bakery as long-time admirers of both the product and the values behind it, building on one of Queenstown's most respected food businesses. Today, experienced General Manager Mark Priestley leads a team of dedicated bakers and food lovers producing the artisan breads, bagels and baked goods now a staple in cafes, restaurants, hotels and homes throughout the lower South Island.
At the heart of the bakery is the original sourdough culture developed by Andre more than 20 years ago. Carefully maintained and nurtured every day, it remains the foundation of the sourdough breads European Bakery is known for — not just a starter culture, but part of the bakery's history and a living link between past and present.
The bakery's range spans its signature sourdough family, classic Italian ciabatta in both plain and seeded wholemeal styles, long-fermented Turkish bread, traditional French sticks, grains and seeds loaves, traditional crusty white loaves, burger buns from flour-top to brioche, German-style bretzels, and bagels with a soft, slightly chewy bite. Seasonal speciality breads, like hot cross buns, also make an appearance through the year.
Since taking ownership, Peter and Amanda have overseen significant investment in the bakery's future, including a purpose-built production facility and the development of The European Bakehouse itself — a new retail destination for the brand.
As the bakery behind many of Queenstown's cafes, restaurants and hotels, European Bakery understands the role it plays in supporting local hospitality, and takes seriously its responsibility to deliver exceptional products, outstanding service and consistency.
The European Bakehouse is located at 14 Margaret Place, Frankton Industrial Estate, Queenstown. Customers and wholesale enquiries can reach the bakery by phone or email.
Between its 20-year-old sourdough starter, wide range of European-style breads, and a retail space built to bring the bakery's story directly to customers, The European Bakehouse offers a genuine taste of Queenstown's artisan baking history.