At the Packhouse Bakery we bake a range of French Style breads and pastries which are sold through our cafes. With the exception of the Ciabatta and Focaccia loaves, our breads are leavened using our baker’s 16-year-old Sourdough Starter which was born and raised in France.

The traditional Sourdough Boule is leavened using 100% Starter only. All of the others have a small % of Fresh Yeast included in their mix. This includes our Pain de Campagne, Seven Grain Loaf, Rye and Brioche.

We make three different baguettes; plain, sesame and an organic sourdough. We also bake a range of individual Tarts, Quiches, Doughnuts, as well as our now “famous in Kerikeri” Cheese scones and Date & Orange scones.

Our cakes and slices are very popular, with flavours changing according to what local seasonal fruits are growing at the time. In fact our whole ethos is about using local seasonal produce in our food,  and much is sourced from the growers who sell at our weekend Markets.

Breads are baked for both our Saturday and Sunday Markets and sold through our cafes or used in the cafes for sandwiches, etc throughout the week.  Pastries and cakes are available in the cafes 7-days per week.

Our French Baker - Samuel Babin

Sam was born, raised and trained in France. He came to Aotearoa in June 2017. He has been a baker for 17 years and joined the Packhouse Bakery team as Head Baker in March 2021.

Our Pastry Chef / Kitchen Manager - Anne-Sophie Niemann

Annie trained as a pastry chef in Germany, then went on to work in Switzerland before travelling to Aotearoa. Her experience in restaurants, hotels and cafes brings a great range of skills and product knowledge to the Packhouse team. She joined us in May 2020. What she loves most about the job is being creative and getting to try new recipes and flavour combinations.