Bronze Medal: Artisan Bread Competition

We’re stoked to share that our San Francisco Sourdough has just taken third place at the 2025 Artisan Bread Competition – part of this year’s Fine Food Show in Auckland.

Run by Baking New Zealand, the competition celebrates the best loaves in the country, judged blind by a panel of expert bakers on bake quality, crumb, flavour, and technical skill. Loaves came in from across Aotearoa – and only the top ten were ranked and recognised.

No special tricks, no competition batch. Just our San Fran.

If you’ve been with us a while, you’ll know the San Francisco is our OG. Naturally leavened, slow fermented over two days, and made with just flour, water, and salt. It’s simple – but not easy. Drawing maximum flavour from those three ingredients takes time, patience, and serious skill.

“We didn’t make a special loaf for the competition – we pulled the dough straight from our production,” says Bread Department Manager, Dion Mackwood. “I counted eight different people involved in getting that one baked. That’s a real team effort.”

“Anyone can flavour bread with butter or rye. But flour, water, salt? That’s where the craft is.”

Our sourdough starter has been with us since the beginning. It’s the heart of our bakery – and nearly didn’t survive the early days. (There’s a good story there. Ask us about it sometime.)

For Head Baker and Volare co-founder Ryan Simmons, sourdough has always meant more than just bread.

“I remember my grandfather picking up this small bit of dough and the way he handled it, it was like an extension of himself. I remember that so clearly – that was always in the back of my mind when I was growing up.”

We’re proud to represent the Waikato, and even prouder that our everyday bread, the one we make for our customers every single morning, has been recognised on a national stage.

Want to try it? Click here to order online.