This flatbread is traditionally made using a Biga starter which is fermented overnight. It’s enriched with NZ cold pressed rapeseed oil, shaped and topped with fresh onions, stone baked and finished with fresh garlic butter.
See StockistsThis loaf is made in a traditional old English style using a sponge starter which is fermented overnight, seeds and grains are added then simply hand shaped and stone baked.
See StockistsThis flatbread is made using a Biga starter which is fermented overnight. It’s enriched with NZ cold pressed rapeseed oil, shaped, topped with balsamic roasted onions, parmesan and tasty cheese, stone baked and finished with fresh herb butter.
See StockistsThis loaf is traditionally made using a Biga starter that is fermented overnight. It’s then enriched with NZ cold pressed rapeseed oil, shaped and stone baked and finished with fresh garlic, parsley and rosemary butter.
See StockistsThis loaf combines a naturally fermented 15 year old Sourdough starter with wholemeal, rye and white flours, then simply hand shaped and stone baked.
See StockistsThis loaf is traditionally made using a Biga starter that is fermented overnight. It’s then enriched with NZ cold pressed rapeseed oil, shaped and stone baked to give a traditional open texture.
See StockistsThis flatbread is traditionally made using a Biga starter which is fermented overnight. It’s enriched with NZ cold pressed rapeseed oil, shaped and topped with fresh Pomodoro sauce, stone baked and finished with creamy whipped feta topping.
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There are a number of ’non-negotiables’ at Kapiti Artisan Bakehouse. No preservatives. No additives. No artificial ingredients.
David constantly analyses the quality of our ingredients to ensure we are always producing the very best quality end product.
The breads are made authentically, just as bread was made hundreds of years ago – except for the addition of electricity.
It is hand-made bread that is authentic, healthy and delicious. We love carbs!
Master Baker David Winterbottom came to New Zealand from the UK in 2004 after a stellar career which began as a chef at 16. The journey included working at several Michelin starred restaurants, opening his own patisserie, developing bakery products for Marks and Spencer and culminating in his role as head of new product development for the UK’s largest baker, British Bakeries.
David’s partner Sandy joined the team in 2006 and they are supported by an energetic team who really like starting work at 4 in the morning!
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