Welcome to Volare – the home of the very best in handcrafted Sourdough Breads!
We specialise in baking quality handcrafted sourdough breads for restaurants, cafés and good food stores within the Bay of Plenty and the Waikato.
Locally owned and operated Volare is run by Ryan Simmons and Edward Hemming; who are committed to continuing to producing some of the highest quality bread in New Zealand. Ryan is passionate about providing breads that are naturally delicious, wholesome and made without the use of artificial improvers or additives.
The sourdough process starts the day before with the mixing of the leaven (sourdough culture) which ferments for almost twenty four hours. Then, it is at least another eight hours from mixing everything together to the first hot loaf of bread; most of that time is resting, allowing the wild yeast cells to do their work and to develop as much flavour as possible. The time invested in the process is the only way to achieve a loaf with body, flavour and a crust that acts as its own preservative.
Our range includes the delicious Italian style Ciabatta, our traditional San Francisco Soughdough loaf, the French inspired Pain au Levain…to name a few!
Please browse our website for our full product range, or call in to see us at 236 Kahikatea Drive in Hamilton, Waikato.