| 5 T T Kelly Deeks Swiss precision in ‘wow’ factor pies PJ’s Pies’ Hanmer Springs shop, across from the thermal pools, has become a destination in its own right. REGIONAL DEVELOPMENT PJ’s Pies Swiss-trained chefs Jim and Kate Bratschi have built PJ’s Pies from a six-squaremetre village shop into a national brand, and this year the small-town bakery is reaping big recognition. PJ’s Pies, based in Hanmer Springs, has been named The Cheesiest in the inaugural Made North Canterbury Pie Trail Awards and is a finalist for both the People’s Choice and Customer Service categories at the 2025 North Canterbury Business Awards. For Jim and Kate, who swapped the Swiss Alps for Conical Hill more than 20 years ago, the success is as humbling as it is hardearned. “We only came to New Zealand for three months,” Jim says. “We started at the Hermitage Hotel, then came to Hanmer Springs with a chef friend who was duck shooting. “We swapped careers for lifestyle, and Hanmer Springs turned out to be the perfect place to build our own food story.” The couple’s culinary journey began with fine dining in Switzerland, but their New Zealand story started with a food truck and catering business serving school and forest camps. “We were too stingy to buy in pies, so we made them ourselves. That’s really where PJ’s Pies began.” After years of perfecting their recipes, PJ’s Pies officially launched in 2017. Since then, the business has grown from its Hanmer Springs base into supermarkets across New Zealand. Behind that growth is strong investment in people, equipment, and small-batch automation that keeps the handmade quality intact. “Our background is fine dining, and that’s reflected in every pie,” Jim says “We’re not producing thousands of units an hour. Everything is hand-filled, and our pies have that Swiss precision baked in.” That quality was on full display when PJ’s Pies made national headlines last year with its $50 gourmet crayfish pie featuring Kaikōura crayfish, cognac bisque, and “obnoxiously crispy pastry”. The King’s Birthday special sold out in hours. People were blown away,” Jim says. “It got everyone talking, and that’s what we love. We’re not just making food; we’re creating something memorable.” Even amid rising ingredient costs, PJ’s Pies remains committed to quality. “We don’t cut corners,” Jim says. “We offer a premium product to the right market. There’s room for every kind of pie, but we focus on the one that reflects our story and standards.” “We’re not producing thousands of units an hour. Everything is hand-filled, and our pies have that Swiss precision baked in.” PJ’s Pies’ Hanmer Springs shop, across from the thermal pools, has become a destination in its own right, offering locals and visitors gourmet pies at family-friendly prices. “As the rising cost of living continues to bite, a family can come to PJ’s Pies and get four beautiful pies and drinks for $40, compared to a bill upwards of $150 for a restaurant or cafe meal.” With a close-knit team of chefs and frontof-house staff, the business continues to grow sustainably, with plans to expand chilling and dispatch capacity to meet demand. “We’ve got fantastic staff, and they are the key ingredient,” Kate says. “ We’ve never struggled to find good people because we offer a great lifestyle for the hospitality industry - five days a week, no late nights, no weekends.” As PJ’s Pies celebrates its award wins and business growth, Jim and Kate remain deeply involved in their community, supporting local events, fundraisers, and even sponsoring an early childhood centre in Nepal. “It’s never just been about money,” Jim says. “It’s about people, pride, and passion. “We love meeting our customers and the excitement of growing our brand. We experience great joy every day when someone takes a bite of a pie and says, ‘Wow’.” Quality Gourmet Poultry 100% New Zealand Grown Free Range Turkey | Duck | Quail | Poussin www.cantervalley.co.nz 03 312 9805
RkJQdWJsaXNoZXIy NDc2Mzg=