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Parbake bread is a revolution! Only a few years ago we had the option of just one range of parbake breads to offer our regulars but now that has changed and you can have beautiful fresh bread at home just like it has come out of the bakery.

Wild Wheat have a new partake Horopito and Olive Oil Sourdough loaf which we have all been munching on. Horopito has a long history of use in Maori food and now interestingly enough this flavour has entered modern cuisine.

Horopito has a warm spicy flavour that slowly grows stronger and can be used as an alternative to pepper or chilli. This rich flavoursome loaf is ideal for mopping up the juices from your favourite slow cooked lamb!
New to the Kapiti Artisan Bread range we have some smaller individual rolls and buns that are a winner. Sandy and David, Ben, Maurice and Jenny at Kapiti Artisan breads joined us at our much enjoyed New Zealand Artisan Producers Festival back in February and as winners of the Cuisine Artisan Awards ,they have laboured to create a truly amazing product that surpasses all those on the market.

It’s a very small and very hardworking team at the Kapiti Artisan bakehouse -Sandy, David, Ben, Maurice & Jenny. Between the five of them they handmake every single loaf that leaves here, and we do it passionately. David is the mastermind of this mission to improve the nation’s bread and he began his work seven years ago when he came to NZ>

David Winterbottom began his career as a chef at 16 in Manchester, England, studying at catering college while simultaneously studying for a degree in patisserie at the University of Manchester. David went on to work in a number of Michelin starred restaurants in Manchester and around the UK, including a number of stints as head chef. He owned his own patisserie, and was Second Chef and Pastry Chef of a small restaurant at the time it earned its Michelin Star.

In 1996 he answered an ad for a baker with chefing experience which lead to a job developing bakery products for Marks and Spencer and then on to a stellar career in the UK baking industry. David’s extraordinary career in the UK included his role as Head of New Product Development for British Bakeries, the UK’s biggest bakery company with brands like Hovis and Mr Kipling.

David came to New Zealand looking for a new challenge in 2004. He began with a small oven in a space subleased from the makers of Kapiti Olive Oil and spent his weekends at farmers markets. Kapiti Artisan Bakehouse now employs 4 bakers and makes several thousand loaves each week – all by hand and we can safely say we never turn down a hot slice of any of there loaves!

With no preservatives, additives, artificial anything, they are a safe and delicious bet to have on hand in your fridge. Ready in under 15mins, you have hot bread , ready to devour. You can find Kapiti Artisan Breads on the area by the milk at all Farro Fresh stores and wild Wheat’s new parbake sourdough in the deli area ready to take home today.