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 (Country Loaf), Jalapeno Bread and others.

We make two different baguettes; plain and  sesame. 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.