Blog

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 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.

Mineral-rich artisan sea salts from Opito Bay. We talk to the Coromandel couple behind these multi-award-winning finishing salts.

Buy Volare House Blend Coffee roasted by Ozone. Rich, balanced, and made to pair with great bread. Whole beans or freshly ground to your preference. Available for home delivery.

Our Pain au Levain has been named Best Local Hospitality Product of the Year 2026 at the Waikato Hospo Awards — a win for one of the loaves that still defines Volare.