Blog

This classic bread & butter pudding recipe turns leftover Volare sourdough into a comforting, rich dessert. Simple to prepare and perfect for family dinners or brunch.

An inspired collaboration between executive chef Karl Martin-Boulton, head chef Dan Lawrence, and owners Lisa and Brent Quarrie, Hayes Common's menu focuses on seasonal food and good honest flavours.

Bright and fresh, our smashed broad beans and peas crostini on Volare sourdough makes an easy and elegant snack or starter for spring gatherings. Quick to prep and full of flavour.

We’ve teamed up with Kane’s Strawberries, a local Waikato family farm, to celebrate peak-season strawberries in a limited-edition Danish. It’s a simple collaboration rooted in great produce, short supply chains, and supporting local.

Our recipe this week is super simple and versatile. Crostini is the perfect way for making your bread go further – particularly if it's gotten a little bit stale – and will help you to reduce waste around the home as it will last at least a week in an airtight container after it's made.

A fresh take on a timeless classic – this Waldorf Chicken Sandwich combines tender poached chicken, crisp apples, celery and caramelised walnuts with a creamy dressing, served on our signature Volare San Francisco Sourdough. Easy to prepare and ideal for lunch, picnics or family meals.

Let us introduce you to Violet, our delivery manager, who oversees our hard-working packing team and all of the smiling drivers you see out and about...

If you’re planning a trip to the thriving little West Coast town of Raglan this summer, make sure to stop in and see our friends at The Herbal Dispensary to stock up on your favourite Volare baked goods.

We’re shining the spotlight on Kaipaki Dairies – a local Waikato producer bringing back fresh milk in reusable packaging and helping us cut plastic waste in our bakery and stores. Learn how their innovative milk delivery works and why supporting local matters.