Dean's Bakeries >
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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