Started by Andre and Daniela Schneider who missed the old-world breads of their European roots saw the opportunity to bring bread made the old-fashioned way to Queenstown. The old fashioned way – the way that takes time. Time for the bread to be kneaded and form, time to proof and rise, giving it the artisan crumb and crust European Bakery is known for.
When Peter Price and Amanda O’Donoghue took over the European Bakery in August 2019, they knew what they were taking on. As long term fans of the European Bakery they were excited when it came onto the market. The ethos spoke to them – that of producing a consistently high quality product, building and developing a team of artisan bakers who can deliver this, and continuing with the exceptional reputation the European Bakery has been known for. With it came the responsibility of feeding and nourishing the sourdough dough culture that Andre developed 15 years ago. The sourdough starter is possibly one of the oldest starters used in this scale in New Zealand, it is the heartbeat of the bakery and the creates the benchmark sourdough breads the bakery is known and loved for.