COVID-19 UPDATE - MARCH 30th 2020

Baking update - 30th March 2019

As at 30th March we are operating with a reduced team.

Everyone is going as fast as they can and our number one priority is for staff to remain healthy and stay safe in their own bubbles. To do this we need to manage baking and packing activity.

We also consider that couriers are stretched very thinly. Easter is coming and 4 day weeks are always difficult to manage. Deliveries are often interrupted, even in normal times.

Ingredients are extra precious at the moment and we do not want our beautiful bread to be wasted due to delays in delivery, so we are restricting what and where we send to over the 2 short weeks.  

Week commencing 30th March

We are baking as usual

Week commencing 6th April =  Good Friday Week

Orders will be baked and sent out on Monday 6th only.

All orders need to be with us by 9am Friday 3rd April

Week commencing 13th April  = Easter Monday Week

This is always a very difficut week for couriers and one in which we always get many delays and non deliveries reported. Therefore we shall not be sending any orders to the North Island. 

SOUTH ISLAND ONLY orders will be baked and sent out on Wednesday 15th April

Orders need to be with us by 9am Thursday 9th April

Week commencing 20th April 

We intend to bake as usual. Review of the Alert Level 4 is due by Wednesday 22nd so we wait to see what the situation is then.

All contact by email only please

Packaging From 24 March 2020

Whilst we are in the COVID-19 emergency, all breads will be packed in plastic bags. We do not have the resources to hand wrap in paper at the present time. The perforated bags can be reused many times for chilled fruit and vegetable storage to increase life of fresh produce.

Mountain Rye Sourdough

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One of our most popular and enduring breads, Mountain Rye is baked to the same traditional German recipe as the Rye Sourdough that produces the authentic taste and texure of a European bread. Only rye grain is used with a natural sourdough fermentation. Caraway seeds, fennel seeds and coriander add the extra taste sensation that keeps our customers coming back for more. A real taste of Europe in New Zealand

Rye breads can be eaten hot or cold and in Europe they are very thinly sliced and eaten as part of a traditional breakfast with cold meats and cheeses. The whole rye grain produces and exceptionally high fibre bread so you can enjoy the health benefits without compromising on taste.

Unlike the white breads, rye breads develop their best taste and texture over a number of days as their crust (outer) and crumb (inner) mature. So don't be concerned if your bread seems 'hard', simply slice it finely and enjoy the authentic and natural tangy taste.

To allow this bread to develop, store it in cool, dark place, but never in the fridge. Rye breads also freeze well so long as they are carefully wrapped before freezing.

Available in 700g and 1kg.

Sometimes we are not able to source organic coriander so we do have to resort to non-certified organic supply. 

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