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Global Baker Dean Brettschneider Zarbo Bakery, Auckland

Internationally recognised Global Baker and author Dean Brettschneider has joined forces with Zarbo, Newmarket, Auckland, to create an in-store showcase micro artisan bakery.




The open artisan bakery in Zarbo enables you to see the bread and pastries being made, smell them when they come out of the oven and take them home hot. These are the very best artisan breads available in New Zealand and are exclusive to Zarbo.




German baker Olaf Blanke will be overseeing the daily baking of Dean’s unique handcrafted breads and pastries. Olaf is a professional baker with international exposure and experience and we are pleased to have a person of his skills and calibre working alongside Dean and the team at Zarbo. "When Dean asked me to open up a bakery with him at Zarbo, the decision was made immediately, some things are just meant to be" said Olaf. “To deliver outstanding products to our customers and see the smile on their faces because of the taste, texture, crust, crumb, aroma or even just because we talk about bread, is worth every effort”.

Dean Brettschneider & Mark McDonough.




About the Breads

All of Dean’s breads are made using honest quality and where possible natural ingredients and old traditional long fermentation methods used in the days when breads were full of crust, crumb and texture. There are no short cuts that are so often used in today’s bread making practices. Take his ‘signature bread’ – the Pain au Levain, the sourdough starter is well over 15 years old and then he combines it with locally milled flour, salt, water then leaves it to rise slowly for 18 hours before baking it on the sole of the oven.

All of the breads are handmade and baked to perfection, so no one loaf is the same. Therefore each bread has its very own character and personality.


Bread Range

Dean’s Pain au Levain Sourdough- “Signature Loaf”
When it comes to flavours Dean thinks you cannot go past the magical, tangy nutty flavour and aroma of this simple Sourdough. It is made from an active sourdough starter containing wild yeasts that cause the dough to rise slowly over time (no less than 18 hours to be exact), allowing the bread to develop its deep, complex flavours, chewy textures and uniquely, holey and creamy-coloured interior.

Baguette Traditional
Containing a natural sourdough starter, this baguette is full of flavour and has a typical egg-shell crust and an open inside. Great for sandwiches and everyday use. Also Petite Baguettes. Wholemeal Vegetable Sesame Seed Loaf This loaf is chock full of fresh chopped onions, carrots, zucchini, red peppers and sweet corn and has a wholemeal base and when baked the sesame seeds develop a wonderful toasted flavour to the loaf. It keeps for several days and when toasted it develops even more flavour.

100% Rye Vollkorn Brot
The loaf is 100% Rye and full of grains and contains rye sourdough. It comes from the German and Northern Europe regions. Its 100% authentic as we import the ingredients directly from Germany ourselves. Its great with your favourite cold cuts of meats and cheeses. Superb toasted with Nutella.

Multi Grain Healthy Loaf
Partly roasted malt flour (barley, wheat), crushed yellow linseed, maize grit, oat flakes, sugar beet fibre, walnut oil, dried rye sour dough have been selected to bring to a special multi cereal bread this is both great tasting and give you extra nutrition. Coated in toasted grains & seeds. Also comes in small square rolls.

Turkish Pide
Developed with the sandwich in mind, it’s the new Ciabatta! The crust is soft, the texture is open and airy with a strong crumb. Great toasted or simply fill with your favourite cold meat, salad and chutney. Topped with light sprinkle of black sesame seeds.

Orange Breakfast Buns
Created for it sweetness and is full of plump moist sultanas, currants and fresh oranges, these buns come in a batch of 4 buns. Great toasted for breakfast or simply spread it with butter and your favourite fruit preserve or jam.

Dean’s Boston Bun
This is a classic and an all time favourite of Dean’s. You will not find a better one in NZ because we only use icing sugar, butter and natural raspberries in the icing. No artificial flavours or colours in this one! There is a hint of orange and anise in the dough

Deluxe Fruit & Nut Loaf
Made with a sourdough starter and a little yeast, packed with dried figs, dried apricots, cranberries and almonds. Another great dinner party bread either before dinner or with cheese.

Fig & Aniseed Sourdough Loaf
These small loaves are perfect to serve with any soft cheese, particularly a creamy blue cheese. It’s choc-full of delicious small sweet figs, and the elegant scent of whole aniseeds.

Farmhouse White Loaf
Keeping with Tradition and yesteryear, this simple white loaf is a universal for every occasion, breakfast, lunch and dinner.


Special Diet Breads

Whole Wheat Soda Loaf – yeast free!
It’s truly from Ireland, it’s authentic! Soda Bread is dense and takes great and this loaf is full of wholesome ingredient. The great thing is that its yeast free and healthy too! This bread is available only on Tuesdays, Thursdays and Saturdays

Gluten Free Bread
This bread is available only on Tuesdays, Thursdays and Saturdays. This bread has been especially designed for people who have an intolerant to Gluten. Best to order early to avoid disappointment!


Seasonal Breads

Hot X Buns
A special blend of spices have been developed by Dean for these truly flavoursome hot cross buns. There is not much to say other than, they are the best of the best!!!!

Stollen
Traditional and full of sultanas and currants and has a traditional roll of marzipan through the centre. Stollen has exceptional keeping qualities and Dean’s in no exception. Made to traditional methods.


Bread Care

Storage
To store fresh bread, leave it at room temperature in a paper bag, or if cut, leave the cut side down on a bread board or shelf. The crust will stay firm and the inside soft. After two days you may wrap it in plastic to maintain its freshness.
Refrigerating and microwaving bread are not recommended

To Refresh
Sprinkle or mist lightly with water and place it in a preheated 200 ºC oven for 6-8 minutes or until crusty. You may also choose to slice and toast the bread for delicious results.

Freezing
Dean’s breads also freeze well wrapped in plastic, then in foil. Defrost it at room temperature inside the plastic, then refresh it as described above before eating.

Note: all breads are dairy-free except the Wholewheat Soda Bread, Hot X Buns, Stollen and , Boston & Orange Breakfast Buns. Also the breads may contain traces of nuts.




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