Patrick Welzenbach, co-owner of Daily Bread, has been passionate about baking since childhood, primarily influenced by his grandfather's bakery. His love for baking led him to pursue it as a career, and he has been living his dream ever since.
Welzenbach has been baking for many years and considers it a job and a way of life. He finds it rewarding to see the smiles on people's faces when they taste the bakery's freshly baked goods and also enjoys teaching others the craft.
Due to its magical rising process and aroma, sourdough is Welzenbach's favourite to bake. The bakery has won several awards for its sourdough, which he attributes to his grandfather's teachings and techniques that emphasise quality, tradition, and a love for the craft.
"Every bakery brings its unique flair to their products because each has its distinct approach and style."
Regarding trends in the baking space, Welzenbach notes that sourdough is still famous, but he believes the good old white tin loaf is due for a comeback.
The bakery's most popular and signature pastry is the croissant, which customers cannot resist due to its simplicity, delicate layers, buttery taste and fine attention to detail.
"It's a labour of love that pays off in every buttery, golden bite."
When not working, Welzenbach enjoys gardening and spending time with his family. His goal for the future is to transform Daily Bread into a beloved nationwide brand, making its delicious baked goods easily accessible to everyone across New Zealand.
For Easter this year, the bakery offers its triple award-winning hot cross buns, a timeless favourite. They are also introducing chocolate hot cross buns and a new collaboration with Farro on cinnamon apple buns.
Welzenbach advises anyone interested in pursuing patisserie or baking to practice and have fun along the way, as life is too short for boring bread.
