A fresh, young Auckland bakery has taken out the Bakery Category for Food Product Innovation at the recent New Zealand Food Awards.
Auckland’s Loaf Handcrafted Breads – less than seven years old – took out the MITech Bakery Award for its Potato Nigella Rosemary Sourdough a ‘classic tasting sourdough with a twist’.
October’s New Zealand Food Awards, in association with Massey University, are held every year to recognise the best food products New Zealand can provide.
The judging panel included Masterchef celebrity judge Ray McVinnie and Cuisine deputy editor Fiona Smith.
They commented that Loaf’s Sourdough was “authentic not only in its presentation and sensory appeal” but also because it was made from original ingredients. They also noted that “the Loaf was a great blend of herb and potato flavour with a sour dough texture”.
Potato Nigella Rosemary Sourdough is a classic tasting sourdough with a twist. With a light and soft texture and nigella seeds, fresh rosemary and flavours of a whole red potato, the sourdough is emblematic of celebrity chef Sean Armstrong’s desire to make gourmet breads with modern appeal.
Loaf is a young bakery founded by Sean mid-way through his chef career. His vision of producing high quality artisan breads and baked goods led to the opening of Loaf bakery with a small team in 2004.
Loaf’s Potato Nigella Rosemary Sourdough is perfect for sandwiches, bruschetta, or simply for breakfast. Now available in the new Panibois wooden packaging, the award winning loaf will be on sale from November 15 at Farro Fresh stores, New World Remuera, Waiheke Fruit & Veg and all Nosh Food Markets, for RRP $5.59.
The awards were presented at a gala dinner at The Langham Hotel in Auckland in late October.
For further information click http://www.loaf.co.nz/