6 | Developing the recipe for success Breadcraft was a winner at the 2022 New Zealand Food Awards winning the ‘Health & Wellbeing’ award with its Rebel Bakehouse Gluten Free Sourdough & Super Seeds wraps. REGIONAL DEVELOPMENT Breadcraft - Wairarapa Richard Loader Your local flexible packaging partner Safe, Strong and Secure The master bakers at Breadcraft – Wairarapa have risen to the challenge with the new Rebel Bakehouse Gluten Free Sourdough & Super Seeds wraps, winning the Countdown ‘Health & Wellbeing’ award at the 2022 New Zealand Food Awards. With a meteoric rise to over 80 percent share in the New Zealand gluten-free wrap market in just two years, the bakery has strengthened its commitment to producing New Zealand’s tastiest gluten free wraps. “Gluten Free and coeliac diets don’t have to be boring with Rebel Bakehouse,” says Breadcraft General Manager, Mike Fisher. “Our new gluten free Sourdough and Super Seeds wraps are packed with nutritious, interesting ingredients, with a distinctive fermented sourdough flavour. “Using chia, poppy seeds and red quinoa, we’ve taken our original gluten free wraps to another level.” Mike adds that as the health and wellbeing categories continue to grow, Breadcraft plans to keep innovating and developing new products packed with goodness, and all importantly, packed with taste. Available in supermarkets throughout New Zealand, Rebel Bakehouse gluten-free wraps are independently tested and meet New Zealand and Australian standards, the strictest gluten-free requirements in the world. Rebel’s Low Carb Max Bagels were also selected as a finalist in the NZ Food Awards ‘Health & Wellbeing’ category. “2022 sees a rise in people looking for food that helps them eat well at home and on the go, with ingredients focused on health and wellbeing,” says Mike. “Our new Rebel Bakehouse Low Carb Max bagels carry a 5-Star Health Rating, the lowest carb bagels on the market. They’re packed full of the goodness of sesame, hemp, poppy seeds, chia, linseed, rye, barley, and quinoa for extra dietary goodness, with seeds and grains baked right through the dough, not just on top.” Rebel’s bagel range also include Three Cheese, Original and Sesame Seed as well as the only wheat-based Sourdough bagel. All bagels are uniquely fully sliced, making them super convenient and easy for everyone in the family to enjoy at home or on the go. “Launching the new wraps and bagels has been a real team effort and being selected as finalists and ultimately as a winner has given the team a serious boost. “We’re really proud of how the team has come together to create top of the range products that our consumers keep coming back for. From recipe development, production, financials, consumer insights, branding, pack design and quality management right through to a great sales effort and the logistics of getting product to market as fresh as possible, the team have outdone themselves.” Looking beyond the awards, Mike says with the team’s passion, energy and drive, absolutely anything is possible. “We’re committed to delivering top of the range, healthy innovative products that boost our consumers wellbeing. There are a number of innovative and exciting ideas in the oven, but we need to keep those under wraps, just at the moment.” Rebel Bakehouse is part of Breadcraft, a family bakery based in Masterton, with a passion for doing things differently. Established in 1942, Breadcraft is an integral part of the Wairarapa community, employing 120 people across the country, supplying delicious, hand-crafted Cottage Lane artisan bread products and Rebel Bakehouse wraps and bagels to all supermarket chains and to food service and hospitality customers throughout the country and beyond. Breadcraft was one of the first bakeries to bring artisan European style loaves such as Ciabatta and Sourdough to New Zealand and the bakery uses a unique 80 year-old sourdough starter bug that came all the way from San Francisco. While much has changed in the 21st century, Breadcraft’s commitment to good, honest ingredients, great taste and awesome value remains the same. “As always, it’s served with a big slice of aroha,” says Mike.
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