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Links
 Pantry
Magic -
Professional quality kitchen tools. Asia-Pacific chain of specialty
cookshops, with stores in Hong Kong, Singapore, Taipei, Tokyo,
Shanghai, Beijing and opening early May in Auckland.
Air
New Zealand -
New Zealand's national airline, world-famous for friendly service.
Generous supporter and sponsor of Dean's books, and champion of
all things New Zealand.
Bakemark
International - Dean's employer, the world's largest bakery
ingredient supplier, supplying convenience products for the baking
world.
Sporting
Contacts - Investigate the possibility of booking Dean for
a speaking engagement. New Zealand's leading talent and management
agency.
Paul
Holmes Olive Oil, Mana Lodge - Dean is proud to endorse this
award-winning extra virgin olive oil from Mana Lodge, Hawke's Bay,
New Zealand, owned by New Zealand’s leading radio and
television broadcaster.
Lauraine
Jacobs -
Food editor for the internationally recognised
Cuisine magazine and author of The Confident Cook, Lauraine
has won many awards for food and recipe writing and two Gold Ladles
at
the
World
Food
Media
Awards
for previous
books,
The New Zealand Baker and Baker, both co-written
with Dean Brettschneider.
Barkers -
premium fruit products for food manufacturers, bakeries, restaurants,
and household shoppers - NZ's leading bakery fruit fillings supplier
The
Epicurean Workshop - Auckland hottest cookware shop and cook
school, where Dean conducts regular baking classes.
Rick
Stein Seafood - The world's leading seafood cooking expert.
Dean assisted Rick in developing exceptional bread for his Padstow
business. Rick Stein's web site features information, images
and seafood recipes relating to his restaurants in Padstow and
the recently launched Cookery School. Also featured is the superb
high quality accommodation offered by Rick Stein for visitors
to Cornwall looking for hotels in the area of the Eden Project.
NZ
Bakels - NZ bakery ingredient supplier.
The
Baking Industry Association of New Zealand (BIANZ). Dean
regularly contributes articles and recipes to BIANZ's New
Zealand Bakers Journal.
Goodman
Fielder - Australia and New Zealand's largest food manufacture
and ingredient supplier.
Baker's
Delight - Australia and New Zealand retail bakery franchise.
Baking
Industry Association of Victoria (BIAV). A resource and association
every professional baker can benefit from. Find important information
and advice on everything in the baking industry including tips
on running a bakery. This association is based in Victoria, Australia.
Beechworth
Bakery's Website - Australia's most successful bakery.
Crop
and Food Research provides research, technologies and services
to support the development of high quality food products in New
Zealand.
bakeinfo -
the New Zealand Baking Industry Research Trust & Flour Milling
Research Trust info centre.
The
Bread Bakers Guild of America. A non-profit organisation
for Artisan Bread Bakers.
Amy's
Bread bakery in New York, USA. Amy's Bread - "We're
very proud of our bakery and our breads. We invite you to step
into our cyber-bakery to take a closer look at what we do and
why we're so proud of our work."
Cuisine magazine,
New Zealand's most successful international food magazine website,
featuring many different food recipes, wine and travel tips, from
around NZ and the world.
Peta
Mathias is a respected and prolific New Zealand chef, author
and broadcaster. Having begun her culinary love affair in Paris
with her restaurant 'Rose Blues' in the 5th arrondissement, she
returned to New Zealand ten years later to teach, cook and write.
Peta is TV presenter of Taste New Zealand where Dean
has featured making and baking bread.
The
Progressive Baker - interesting website for keen scratch
bakers in the US.
The
Bertinet Kitchen - Dean's baking colleague in the UK.
Dan
Lepard - Dean's baking colleague in the UK.
Back to the top
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Featured site:
 Bienvenue
chez Poilâne - The famous Poilane bakery in Paris France,
Dean's favourite bakery. Lionel Poilane - artisan baker - wanted
a cultural and commercial website reflecting his philosophy of
bringing together the traditional and the modern in order to transmit
his passion for bread: an earthly as well as spiritual food. He
calls this 'process retro-innovation'.
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