Are you a doughnut person or a cinnamon bun?
It’s very very important in this world of many choices there are only two here. Make your choice and then and be overwhelmed by all the other delicious offerings from European Bakery . Breads, rolls, buns (sticky and none), bagels, brioche, bretzels.
“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
The poet Robert Browning”
European Bakery has been serving Queenstowners (and Central Otago, Invercarcgill and now Dunedin!) with their bread for a while now. Started by Andre and Daniela Schneider who craved their traditional European bakery offerings right here in Aotearoa.
Taken over in 2019 Amanda and Peter knew that they had a reputation to protect- breads made the slow old fashioned way. Kneaded with love and the highest quality they sought to invest in the keen artisan bakers who wanted to be part of their family.
The sourdough is 15 years old, the starter (I’m still learning this secret language!) is possibly one of the oldest in NZ and so this was key to continuing the traditions that were started long ago.
Bread is sacred. It starts many of our evenings, our mornings, our conversations. We break it for welcoming babies, a new house, a 21st birthday. . We slather butter all over it, gobble it with cheese high up on a mountain after an ascent. We dunk it in piping hot soup on a cold Winter’s day and drizzle honey and almonds on it in Summer.
Serving their lovely breads through the Wakatipu and Central Otago for a while now Amanda and Peter felt that an actual base was needed. Somewhere where the community could drop in for a “hello!” alongside their french stick. To create a talking focal point in Frankton that was a place you went for your specific desire; doughnut, bagel, hot cross bun fix. And so Bread by European Bakery was born.
Baked fresh every day all the usual offerings are there alongside bretzels, reusable bags for all your bread (less plastic yay!), hot cross buns this March, Scrolls, jalapeno bagels and some local products alongside.
Sourdough was born out of our 15 year-old 100% naturally cultivated starter, feed and nurtured daily. Did you know that?!
All of their sourdoughs are long fermented which helps break down the flour and releases its full nutrition. This whole magical process is what gives the nutrient dense style of the German rye and dark rye sourdoughs.
The walnut and fruit sourdoughs also go so well with cheese, spreads and for picnics. Tear it up with butter! Delicious.
The idea of bread being a community developer just like the sourdough makes me completely and utterly believe this place will grow and as we know from small things grow big things.
A place to come, eat, sample and take back home to whānau and friends. Many a true memory was made over food and especially bread.
Bread by European Bakery is a wonderful addition to it’s already growing network and Frankton community.
I choose doughnuts, walnut sourdough and bretzels as my favourite. What’s yours?
Bread by European Bakery can be found at
12 McBride Street
Mon- Fri 8am -4pm
Sat 9am -2pm
I worked with European Bakery on this piece but if I didn’t think you’d like it, I wouldn’t work with them.