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Bakers hope to slice up competition

Petro de Bruyn, Breadcraft finance manager, and Luke Rosemergy, product developer, with the Rebel Bakehouse bagels and wraps, both finalists in the NZ Food Awards. PHOTO/FLYNN NICHOLLS

Breadcraft’s master bakers have risen to the occasion on the national stage, with two of their products in the running for top prizes at the NZ Food Awards.

The Masterton company is a finalist in two categories at this year’s awards: Its Rebel Bakehouse Low Carb Max Bagels and Gluten-Free Sourdough & Super Seeds Wraps were among the judges’ top picks in the Health & Wellbeing category, and the wraps were selected in the Pantry category.

This year’s competition consists of 10 categories, showcasing artisan products, chilled foods, beverages, primary industries, and innovation in food production, to name a few.

The winners will be announced at a gala dinner in Palmerston North on October 13.

Breadcraft, which has been operating in Wairarapa since 1942, launched its Rebel Bakehouse line in 2019, with a focus on creating nutrient-dense and sustainable bread products using “exciting ingredients”, from purple wheat, to quinoa, to cricket flour.

Mike Fisher, Breadcraft general manager, said the Rebel Bakehouse team were thrilled to be acknowledged not only for their skill and innovation, but for their commitment to enhancing health and well-being for New Zealand consumers.

“2022 has seen a rise in people looking for food that helps them eat well while on the go,” Fisher said.

“Our Low Carb Max bagels carry a 5-Star Health Rating. 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”.

Other bagels in the range include Three Cheese, Original and Sesame Seed, and Sourdough.

All Rebel Bakehouse bagels are fully sliced, making them “super convenient and easy for all in the family to enjoy”.

With more New Zealanders making the switch to a gluten-free lifestyle, Fisher said the Rebel Bakehouse team is particularly passionate about creating quality gluten-free products and has achieved a “meteoric rise” to an over 80 per cent share in the New Zealand gluten-free wrap market in just two years.

“Our gluten-free Sourdough & Super Seeds wraps are packed with nutritious, interesting ingredients and a distinctive fermented sourdough flavour. Using chia, poppy seeds and red quinoa, we have taken our wraps to another level”, Fisher said.

“Gluten-free and coeliac diets don’t have to be boring. As the health and well-being categories continue to grow, we plan to keep innovating and developing new products packed with goodness and, more importantly, packed with taste”.

Rebel Bakehouse wraps are independently tested and meet New Zealand and Australian standards, which are among the strictest gluten-free requirements in the world.

Rebel Bakehouse products are available at supermarkets across the country.

Fisher said the Rebel Bakehouse team are “very proud” of their achievements at the Food Awards and are excited to find out who the winners are next month.

Erin Kavanagh-Hall
Erin Kavanagh-Hall
Erin Kavanagh-Hall is the editor of the Wairarapa Midweek. She has been a journalist for the past 10 years, and has a keen interest in arts, culture, social issues, and community justice.

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