Blog

Our limited-edition Lemon Meringue Cronut is one of those unforgettable pastries customers ask for when it’s not around, until popular demand brings it back. Not because we talk it up. Because once you’ve had the tart curd against the soft custard and that toasted meringue on laminated pastry, you remember it.

Meet Elise, manager of Volare Te Awamutu. From 6am set-up and a mocha-heavy counter to ten years with the company, she talks community regulars, a two-person crew, and why the coffee machine is her “third child” (The coffee machine)

Humble Flour Co. is rebuilding New Zealand’s local grain economy, one farm, one mill, and one bag of freshly milled whole wheat flour at a time. We sat down with Hamish to hear how it started, why Hawke’s Bay wheat matters, and what it means for the bread we bake every day.

Last weekend at the Waikato Food Show we sponsored the Volare Masterclass Hub, ran hands-on Crème Pâtissière and No-Knead Bread sessions, served up fresh bakes with Ozone coffee, and celebrated winning Best Local Hospitality Product of the Year. A big thanks to everyone who joined us!

Jaimee co-owns Fat Kiwi Café in Ōtorohanga and has worked in hospitality since she was 16. She shares how the café began, the small kitchen team that also supplies Fat Fantail, customer favourites like the Ham & Cheese Toastie on Volare Garlic Pide, and the breads she loves using every day.

Across the King Country, the Fat Birds family of hospitality businesses share a simple focus: good food, quality coffee and genuine welcome. From Fat Pigeon Café (where the Volare relationship began a decade ago) to Fat Owl in Piopio and the newest addition, Fat Fantail Gifts & Coffee in Te Kūiti, the group continues to grow while staying true to its roots.

We judged the new Volare Toastie Class at this year’s Waikato Culinary Fare at Wintec. Eight students had 45 minutes to build a toastie on our bread, make a dipping sauce, and plate it properly. Ana Whatarau from Waihi College took the top score.

We recently spent a morning at The Country Providore with sisters Emma and Kate. From a simple strawberry farm honesty box to a true Waikato destination with playground, quality local products, and warm service. Here’s their honest, heartfelt story and why Volare has been on their shelves for 15 years.

Chef Harriet Boucher shares her journey at Punnet Eatery, from juggling early roles and a personal connection to the family, to launching a new French toast favourite that’s already a hit. She also talks catering growth, the busy family-friendly vibe, and the Volare bread she’s now using in the chilli scrambled eggs.

We recently visited Vilagrad Winery in Ngāhinapōuri to see where the rich, blackcurrant-forward Port used in our new Poached Pear Danish is made. From heritage vines and traditional winemaking to a much-loved community hub, this fifth-generation family business shares the same values we hold dear at Volare. A true Waikato partnership.

Winter calls for comforting, flavour-packed bread. Our slow-fermented sourdoughs: Roast Onion, Cumin Onion & Turmeric, and Olive & Thyme, are crafted with time and care to deliver deeper taste and better texture. Perfect alongside soups, stews, roasts, and cheese boards. Available fresh in our stores and online for delivery or click & collect.

More than just a supermarket, Raglan Four Square is a true community hub. Meet the team behind one of our newest stockists and discover why locals and visitors alike are reaching for Volare sourdough on their weekly shop.