It is the first bakery in New Zealand combining traditional baking methods with ideas from the Maori Cuisine including indigenous products, like Kumara, Flaxseed, Karengo, Kawakawa, Horopito, Titoki etc

All products are handmade with various sourdoughs, ranging from a French liquid Levain to Polish, Rewana Potatosours to Rye Sourdoughs and Nikau’s very own Sourdough versions. The doughs are rested overnight, then re-moulded and proofed, then baked in heavy stone plated ovens.

The breads are only available to the public at the Riccarton House Farmers Market on Saturday 9am -12pm!  Also limited range available at Memphis Belle from Friday 5.30pm onwards.