Bread and Butter are a Ponsonby based bakery and cafe that specialises in traditional European foods and naturally leavened  bread made using organic ingredients. Curiously Isabel Pasch, the owner of Bread and Butter is neither a baker now a pastry chef. She is actually a trained microbiologist and prior to the bakery owned a company that specialised in science PR. However, growing up in Germany meant that Isabel grew up around bread and cake. Her family loved baking and Isabel and her sister grew baking cakes, biscuits and slices whenever the opportunity arose. “It wasn’t frowned upon to have several pieces of cake – with cream”, she says. 

When she moved to New Zealand, she was not only in search of a new career but also in search of better bread. Having come up empty in the bread department, Isabel decided to open her own bakery. “I would save us all from the dreaded ‘white fluff’ that New Zealanders, at the time, considered to be bread”.

On the show we chat about:

• The history of bread
• Why does bread have such a bad reputation?
• Naturally leavened bread and why it tastes better
• Not compromising on taste and all that it entails
• Sourcing wheat grown locally and why that’s important
• Scaling a bakery business

Learn more - www.breadandbutter.nz