Husband and wife Mike and Rose Kloeg opened The Clareville Bakery in 2013, out of a desire of produce high-quality products with natural ingredients and time-honoured methods. As a testimonial of their success, the company won third place at the 2016 NZ Food Awards in the Artisan category for their Lavash Style Flatbread.
What is your company background, how did you start the business?
“My wife Rose and I started our company The Clareville Bakery in September 2013. Previously we were in a 50/50 partnership in another successful café-bakery but were ready for the challenge on our own. In 2006, while overseas, my desire to produce products that are made using natural ingredients only, with no preservatives and additives came alive. This desire has brought us on a journey to where we are now, The Clareville Bakery.”
What are the current product range and variants and how do these products stand out in the market?
“At The Clareville Bakery we produce bread, pastries, butter pastry meat pies, sweet treats, cakes, jams, chutneys and of course our Clareville Cracker. All our products are made with natural ingredients and with time-honoured methods. The Clareville Cracker has been made to be enjoyed with family and friends around the table. The packaging for this amazing products has been designed to be so outstanding; it can even be given as a gift.”
Has there been any recent company news?
“In the three years, the company has been going we have won many awards for our products, including:
BIANZ Awards 2014 - Best Bread bakery
Gold with Distinction-Sour Dough
Gold with Distinction-Grain Bread
Gold with Distinction-Opera Cake
Silver-Gluten Free Cake
Silver - Bread Display
Bronze - Decorated Cake
Bakels Supreme Pie Awards 2014
Gold - Gourmet Lamb Cutlet and Kumara Pie
Supreme Winner - Lamb Cutlet and Kumara Pie
Mindfood Producer of the Year Awards 2014
Best New Producer – for the Clareville Cracker
Mindfood Producer of the Year 2015
Overall winners – for the Clareville Cracker
BIANZ Christmas Mince Tart Winners 2015
The Great NZ Bread Bake off 2016
Gold – Sour Dough Miche
Overall Champion of Champions.”
What are the plans for the business moving forward, is there any expansion on the horizon?
“We operate both a café and a bakery. At the beginning of 2016, we built an extension onto the baking area. This has given us greater control of our production as well increasing our output ability. We are very conscious of always providing quality products which does mean being aware of controlling growth. We have trained our staff basically from scratch and are conscious of taking small steps to ensure sensible and controlled growth and most importantly customer satisfaction with consistent production.”
Where are your products currently available to buy, and are you looking at or wanting to expand your availability? If so, where would you like to see the product situated?
“Currently we have partnerships with Nosh and Farro Fresh in Auckland, Moore Wilsons in Wellington, The Wine Centre in Martinborough and the gift hamper company Wild Honey Art.
Having won third place at the NZ Food Awards in the Artisan category, we are certainly looking to expand our distribution.”
Did you expect to win a prize at the NZ Food Awards? How do you think it will affect your business strategy?
“Being first-time entrants, we were very excited to be one of the 19 finalists. Seeing the huge variety of entries and some notable, trusted brands that were finalists we didn’t have high expectations to receive an award. It’s humbling to be recognised as a top artisan producer when in our minds we are simply doing what we love doing – Baking. Moving forwards, we will revaluate our business strategy and see what markets will open up for us and which to push for. There are certainly exciting times ahead for us.”
