• Josh Helm and Patrick Welzenbach
  • Stollen
  • Mince Pies
  • Mince Pies
  • Mince Pies
  • Panettone
  • Panettone

Christmas has come early at Daily Bread

Daily Bread once again is ramping up the festive spirit and producing some Christmas classics. The results are nothing short of perfection. Their ethos has always been about producing top quality products and doing whatever it takes to achieve that. The Christmas range is the perfect example of that.

To understand what’s on offer we chatted with Patrick Welzenbach (owner and Head Baker of Daily Bread), Josh Helm (owner and MD) and Ben Eyres (Head Pastry Baker).

Channel Mag: Tell us more about the Christmas range.

Pat: We are launching a traditional German stollen with a sweet marzipan core; arguably the most technical Italian panettone; and of course our take on Christmas fruit mince pies with tart strawberry fruit mince.

CM: What’s your favourite product?

Pat: Because of my heritage, I would have to say stollen. I can cope celebrating Christmas without snow, but not without stollen.

CM: What makes stollen so special to you?

Pat: Christmas time is stollen time for my family. My grandfather has been making stollen the same way for 80 years and his stollen is the best. The recipe is exactly the same and hasn’t changed since my great grandfather Max developed it. It’s the perfect accompaniment to your morning coffee or afternoon tea.

CM: Tell us more about these Christmas fruit mince pies?

Josh: We’ve been inspired from a classic Kiwi Christmas where strawberries play a massive part. The sweet and tart strawberry mince is encased in buttery goodness. They are very moreish!

CM: You mention your Panettone is extremely technical. Can you take us through this?

Ben: We follow a traditional Italian method, using a very strong and active stiff sourdough starter. It’s called Lievito Madre and nowadays it’s rare to find bakers willing to take the time with this technique. The result is a light, fluffy panettone with an open crumb. It’s not like anything else you'll find.

CM: What would be your advice on how best to eat panettone?

Josh: My family has a tradition – every Christmas morning we toast it and put poached fruit, Greek yoghurt and honey on top. Team this up with a glass of bubbles and you have the makings for a great day. Ben's disappointed to hear this as he would never toast a panettone!

Daily Bread Belmont
Open Monday – Sunday, 7am – 3pm
Available for home delivery and click and collect dailybread.co.nz

Issue 125 November 2021