Our Bread Story
When it comes to bread, the tortoise always triumphs over the hare. Our sourdough loaves and baguettes go through a 48-hour fermenting and baking process in order to develop a true traditional flavour - just one of the reasons why our bread is different to the rest.
All of our bread is made fresh every single day by professional bakers, including our head baker, Dan, who has more than 15 years experience in his field. The guys work through the night using the best bio-dynamic flour we can source, hand-moulding each and every loaf and baking in small batches to ensure quality and freshness.
If you are yet to try a slice of one of our artisan loaves, ask one of friendly staff in store for a trial and if you like, we’ll even apply a lick of fresh New Zealand butter for the ultimate bread experience!