The BakerBoy

Dear friends and loyal customers,

After over 13 wonderful years of baking European sourdough bread for our small community, we are closing our doors on March 29, 2025. It has been an incredible journey, and we are deeply grateful for your support, smiles, and love for real, handcrafted bread.

Thank you for being part of our story. We will cherish the memories and friendships we made along the way.

Claudia and Rolf, The Bakerboy Team

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.

The baking day is usually 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 sourdough 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 35-year-old live rye and wheat sourdough, plus various buns, and other specialties like Brioche, Hazelnut Wreath, Sweet Wreath and our ‘world-famous in New Zealand’ Salty Caramel Brioche Buns.

Please find our product lists for bread and buns below, along with prices and minimum order quantities.

Orders can be placed anytime but no later than Friday afternoon at noon. However, we need your order for the Rye Full Grain on Thursday evening and Friday morning for Ciabatta and Pan Pugliese, 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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