23rd September 2021 Bakery / Venerdi
The deal opens access to the US market for the Auckland-based company’s gluten-free, keto and paleo products.
The baker sells its contract to produce bread for the Goodman Fielder subsidiary to focus on its own brands like Rebel Bakehouse.
Uncertainty over “restrictive” new buying practices and competition from the feed wheat industry has seen the nation’s arable growers cut back on sowing the wheat used for bread, according to Federated Farmers.
An initiative to support the refugee community in New Zealand with training in commercial baking has won a $20,000 grant.
After 25 years, there’s still plenty of room for growth, says general manager Wade Gillooly.
The annual search for NZ’s supreme pie has started with entries due by 24 June.