At the Packhouse Bakery we bake a range of French Style breads and pastries.. All our breads and pastries are leavened using our 18-year-old Sourdough Starter, which we lovingly call Edgar Allen Dough. We have a range including, but not limited to: Sourdough Boule, Country Loaf (made with 20% Rye), Ciabatta, Focaccia, two different baguettes; plain and sesame.
These are available in our café Saturday and Sundays, as well as frozen throughout the week.
Our pastries are hand-laminated with 100% butter and proofed/baked fresh on site every day.
Classic Croissants, Almond Croissant, Pain au Chocolate, Cinnamon Swirls, Cruffins, Danishes, Twists and more
We also bake a range of individual Tarts, Quiches, 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.
Annie - Pastry Chef & General Manager
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. She now supports Judy in the daily operations of the café business.
Lisa Sutherland - Head Baker
Lisa joined the team in 2022 & has been baking our delicious bread for four years now! Time flies when you're having fun. She was trained by the former french baker after completing a baking course at Northtec.
Lisa really enjoys the early morning starts and seeing the happiness that her delicious breads bring our customers. She was trained by Annie and now also produces the pastries for your everyday joy.