Reserve your favourite loaves online and collect from the L’Epicerie stall at Ōhope Craft Market - every fortnight on Saturday, starting Labour Weekend.
Each loaf is slowly crafted in Wainui using traditional sourdough fermentation, local spring water, and quality New Zealand ingredients.
Baked in small batches, our breads develop depth of flavour and a tender, satisfying crumb- perfect for sharing, toasting, sandwiches, or simply enjoying on their own. All our breads are based on wheat and rye flour.
We bake in limited quantities, so pre-order to have your favourites set aside for you.
Just select your bread type and your collection date.
Pick up before 11am please
Traditional French “pain de campagne”.
Our classic everyday sourdough combines white and rye flour for a soft crumb and gentle flavour. Slowly fermented and tin-shaped for easy slicing, it’s perfect for sandwiches, toast, and family lunches.
Wholemeal goodness for your everyday table.
A satisfying blend of white, rye, and wholemeal flour, with added bran, gives this loaf a fuller flavour and wholesome texture. Delicious for breakfast toast or a generous lunchtime sandwich.
Full of seeds, texture, and flavour.
Made with linseed, sunflower, pumpkin, and sesame seeds, soaked overnight before being folded into our dough. A deliciously textured loaf for toast, sandwiches, or serving alongside your favourite meal.
A golden loaf with a distinctly local character.
A vibrant sourdough infused with turmeric and fresh kawakawa leaves, bringing a subtle green, peppery twist and gentle spice.
A beautiful centrepiece for any platter, from seafood feasts to brunch with friends. Our kawakawa leaves are harvested on private land with care and respect, following tikanga guidance learned through Rongoā Māori studies.
Order ahead, then pop by my market stall to collect your bread and say bonjour!
Reserve your favourite loaves online and collect from the L’Epicerie stall at Ōhope Craft Market - every fortnight on Saturday, starting Labour Weekend.
Each loaf is slowly crafted in Wainui using traditional sourdough fermentation, local spring water, and quality New Zealand ingredients.
Baked in small batches, our breads develop depth of flavour and a tender, satisfying crumb- perfect for sharing, toasting, sandwiches, or simply enjoying on their own. All our breads are based on wheat and rye flour.
We bake in limited quantities, so pre-order to have your favourites set aside for you.
Just select your bread type and your collection date.
Pick up before 11am please
Traditional French “pain de campagne”.
Our classic everyday sourdough combines white and rye flour for a soft crumb and gentle flavour. Slowly fermented and tin-shaped for easy slicing, it’s perfect for sandwiches, toast, and family lunches.
Wholemeal goodness for your everyday table.
A satisfying blend of white, rye, and wholemeal flour, with added bran, gives this loaf a fuller flavour and wholesome texture. Delicious for breakfast toast or a generous lunchtime sandwich.
Full of seeds, texture, and flavour.
Made with linseed, sunflower, pumpkin, and sesame seeds, soaked overnight before being folded into our dough. A deliciously textured loaf for toast, sandwiches, or serving alongside your favourite meal.
A golden loaf with a distinctly local character.
A vibrant sourdough infused with turmeric and fresh kawakawa leaves, bringing a subtle green, peppery twist and gentle spice.
A beautiful centrepiece for any platter, from seafood feasts to brunch with friends. Our kawakawa leaves are harvested on private land with care and respect, following tikanga guidance learned through Rongoā Māori studies.
Order ahead, then pop by my market stall to collect your bread and say bonjour!