Ruapuke bread gets name change but keeps same recipe for success

Ruapuke Artisan Bread is transforming into Raglan Artisan Bread with former Orca owner Corrina Wells taking over the beloved bakery and Jenny Carter still at the oven.

The partnership is just the push Jenny needed to take the locally made sour dough bread to the next level.
“I had reached my absolute maximum of what I could do at Ruapuke and there was so much pressure to do more but in a positive way,” Jenny says.

Without the kitchen and human capacity to expand the business, Jenny was limited to what she could achieve on her own.
And then she fell and broke her wrist, which required surgery to insert two steel plates.

Every good bread shop needs a baker who can knead the dough, so Jenny put Ruapuke breadmaking into hiatus while she recovered.
It gave her time to think about what next, she knew she needed the ‘perfect person’ to take over the business.

After selling Orca 18 months ago and taking time out to spend with her children, as well as committing to kura reo (language classes) two-days a week at Poihākena Marae and working at WOK part time, Corrina was looking for a new challenge.
“I wanted another business I could grow and develop. I like working hours that suit my lifestyle and I like the challenge and all that behind the scenes stuff,” Corrina says.

A chance conversation between Corrina and new Orca owner Lisa Pemberton who suggested she have a ‘business’ chat with Jenny set the wheels in motion.
“When Corrina approached me, I said I would love to give the business to you,” Jenny says.
Jenny knew she had found the ‘perfect person’ in Corrina.

The pair have lots of plans for the new bakery which will be located opposite WOK in Electric Avenue on Wainui Rd and the iconic tiny bread shop next to Trade Aid on Bow St will still sell the freshly baked breads and other baked goodies.

It’ll also mean the bread will be even fresher than before baked in the purpose-built commercial kitchen designed specifically to Corrina and Jenny’s baking requirements. The kitchen will also be available to hire for workshops and other small food enterprises.

And they are quick to point out that customers need not be concerned, Jenny’s popular sour dough products will still be on offer and bread-lovers are encouraged to pre-order as usual.

A qualified chef, Corrina is keen to develop other products such as gluten-free breads, and drawing on Jenny’s baking wisdom the pair will test new products, as well as testing the market to see what products are popular.

They will be expanding the product range to include fresh seasonal salads, preserves and chutneys, and other baked goodies using locally-sourced and in-season produce as much as possible.
“Our aim is to provide nutritious, delicious, seasonal, affordable and sustainable products. I like the idea of growing as the business requires,” Corrina says.

Corrina is mindful of creating something new in Raglan, she doesn’t want to compete with what’s already on offer. The menu will be fluid and adapt to what they can get their hands on at any given time.
“We want to deliver wholesome additive-free foods as the easy option regardless of dietary requirements. The bread is our bread and butter, that’s what we will focus on and the rest will just grow from there,” Corrina says.

Raglan Artisan Bread is due to open Tuesday 20 August – open Tuesday to Saturday until summer Tiny shop 8.45-10.30am at tiny shop and main bake shop on Electric Avenue on Wainui Rd 10am-5pm.