The BakerBoy

A small artisan bakery yet fully licensed for food production, most work is done by hand, and only Rolf and Claudia (The Team) do the work.

Baking day is normally Saturday, and we bake on order only; everything is made to order and, therefore, always fresh. All our loaves of bread and buns are freezing perfectly well, and after thawing and optional baking off (170 degrees C, 5 – 7 minutes), they are just as fresh and crusty.

The BakerBoy artisan bakery specialises in German and Southern European bread, like Dark Rye, Rye Wholegrain, Light Rye, 4-Seeds and walnut bread, Ciabatta, Pane Pugliese, Baguette, Foccacia and other rustic and traditional specialities made with yeast starters (Poolish, Biga etc.) or our own more than 25-year-old live rye and wheat sourdough, plus various buns, pretzels and other specialties like Brioche, Hazelnut Wreath, Sweet Wreath and our ‘world-famous in New Zealand’ Salty Caramel Brioche Buns.

Below please find our product lists for bread, buns and the sweet stuff with prices and minimum order quantity.

Orders can be placed at any time but no later than Friday afternoon (2:00 PM). However, for the Rye Full Grain, we need your order on Thursday evening, and for Ciabatta and Pan Pugliese, we need your order on Friday morning as they are particularly long fermented.

To order, call or text +64 21 702 671, or email bakerboy@claro-nz.biz

Alternatively, click the Facebook button below to visit our Facebook page and order through Messenger.

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