Project Local: A Fresh Start with Newstead Orchard

At Volare, we’ve always believed that the best ingredients make the best products. That’s why we’re excited to announce that we’re now using apples from Newstead Orchard in our seasonal sweet Danish – and hopefully, this is just the beginning. We’re currently running trials with their fruit for other products, and we can’t wait to incorporate more of their incredible produce into our baking.

But it’s more than just about the apples. It feels good – really good – to work with a local orchard, to visit in person, walk the rows of trees, and hear firsthand about the work they’re doing to farm more sustainably. Because let’s be honest, sustainability isn’t just about certifications stamped on a package; it’s about real, tangible efforts to protect and improve the land for the future.

A Legacy of Dedication

Newstead Orchard is a third-generation orchard, with roots deep in the Waikato. It was originally established in 1963 by the McMiken family, and today, it remains a family-run operation. John Woolford, who has been growing fruit here for decades, owns the orchard alongside his sister, Jean Darby. Until the end of last season, they ran the entire operation together, but with Jean’s retirement, John has taken on a mentorship role, training Annie Perkins as she steps into a larger role at the orchard. Their father, Harold, the second orchardist in the family, still lives on the property at nearly 100 years old.

While change is never easy, Annie is committed to honouring the work that John, Jean, and their family have put into the orchard over the years. She’s working alongside John to ensure that the orchard continues to thrive while also embracing new opportunities. It’s a journey that requires both respect for the past and an openness to the future.

Sustainability in Action

Newstead Orchard has been experimenting with organic growing techniques and has had some success. This year, for the first time, they managed to grow an entire block of apples without using any sprays for codling moth, a major pest for orchards. They’ve also found an organic fungicide that works in the humid Waikato climate. However, because of our region’s high humidity and the presence of pests without natural predators, some targeted sprays are still necessary – but only at very specific times, like when caterpillars are mating in early spring. Their last spray happens in October, and the fruit isn’t harvested until March, ensuring minimal impact.

They’ve also taken a more natural approach to fertilizing. Instead of relying on synthetic inputs, they’re making their own fertilizer using a mix of wood chips, organic chicken manure, grass, and rotten fruit. This method not only enriches the soil but also helps reduce waste from the orchard itself.

What Makes Their Fruit Different?

Ever wondered why supermarket fruit rots so quickly? Most apples are picked before they’re ripe, then artificially ripened with gas and coated with wax to give them that supermarket shine. Newstead’s apples, on the other hand, are picked at peak ripeness and never treated with artificial ripening agents. The result? Apples that actually taste like apples – and can last for months in the fridge without going bad.

They grow 15 varieties of apples and 7 types of pears, embracing the beauty of seasonal eating. As Annie puts it, many people have forgotten what real fruit tastes like. If you see a Granny Smith in a supermarket in December, it has either been sitting in cold storage for months or has been shipped from overseas. At Newstead, seasonality still matters.

Visit Newstead Orchard

If you’re ever in the area, stop by their orchard store. Their produce is better priced than the supermarket, all hand-picked, and incredible quality – even their half-priced seconds are better than most full-price fruit you’ll find elsewhere.

At Volare, we’re excited to support Newstead Orchard and share their incredible fruit with you. Keep an eye out for more of their apples (and hopefully other fruit!) making their way into our pastries in the near future. Because great baking starts with great ingredients, and great ingredients start with people who care.