How we bake our breads

Good Things DO take time

Organic Wholegrain Bread

Our bread is made the ‘old fashioned’ way, starting the dough overnight to allow a proper fermentation process.  The grain opens up to give its full natural sweetness and flavour and releases the minerals bound up inside it.  During this natural way of leavening the bread also becomes more digestible and has a better flavour as well as staying moister and keeping fresh for longer.

As dedicated organic wholegrain bakers we mill our flour fresh before each bake.  Our wholegrain Rye and Wheat flour is made from certified organic grains and includes the best parts of the grain - the germ and the husk - which contain B-vitamins, minerals, germ oil, lecithin and roughage. 

Some grains are not available whole in NZ due to Bio Security regulations and in that case we buy certified organic flour.

Sour Dough Breads

The sour dough culture used to leaven the bread is made by mixing ground rye and water. No yeast or other raising agents are added!

We use 100% Rye Flour to make a delicious wholegrain bread with a compact, springy texture and a tangy full flavour and aroma.  Of all bread varieties these are the most typical German - they are particularly suitable for people with wheat allergies, because rye has a lower gluten content than wheat (but is not gluten-free).

 

Backferment Breads

Backferment is another natural, gluten free fermentation starter, made in the bakery and which is vegan.

Our Backferment breads are made with a mixture of Wholegrain Rye and Wheat Flours, and are available in a range different seed and nut varieties. 

 

Our Ingredients

We are Proventarians

Say what? 
We think we have made up a word - Proventarian - meaning ( to us anyway) that we care about and understand the provenance of where something comes from.

For us it means knowing where and how our grain is grown, or where something is imported from. As a commercial, albeit small, enterprise we do have to consider the need to proivde consistent supply of products for customers and from time to time that might mean that we have to buy non-organic ingredients to continue production. And to be honest there are some local producers who are not 'certified' organic but who we trust a lot more than some of the imported, allegedly organic produce. It's an interesting conundrum. 


On a personal level it means that we always find out where our food comes from before we buy. It isn't always easy and the lack of labelling in NZ doesn't help - Country of Origin Labelling would certainly throw up a some surprises for lots of people. Consider the lack of transparacy in pork products that has received publicity recently. How many consumers really realise that the cheap shaved ham they enjoy is possibly grown off-shore under 'who knows what' conditions and pumped full of water? 
When we get more time this is an area we want to become more active in.
Meantime, have a look at this if this subject interests you;
http://www.cool.org.nz/

As Proventarians it naturally follows that we prefer to buy locally grown food whenever we can. The current surge of Farmers Markets is revealing a whole load of Kiwi's growing and making food that they now have an outlet for, which is fantastic.  We are always looking for new suppliers for our bakery and hope to be able to build some new relationships based on this idea. It is always going to be easier ( and probably cheaper) to buy bulk, commodity grown ingredients, but that's simply not what we are interested in. As a small business we love supporting other small businesses and buying from like-minded people.

The increasing availabillty of Fair Trade ingredients is another option that we want to take advantage of for those ingredients that can't be grown here.