Artisan Sourdough from Wainui
Small-batch sourdough baked with spring water in Wainui, Whakatāne — slow-fermented, simple, and full of flavour.
The Bakery —
Sourdough breads are now available for preorder and pickup.
Our Bread
At L’Epicerie, simplicity guides everything we bake.
Our sourdough loaves are made with only a handful of honest ingredients, sourced with care from trusted producers across Aotearoa New Zealand.
We use high-quality flour from the Canterbury Plains in the South Island, pure spring water collected on site in Wainui — naturally filtered and tested — and sea salt to balance and strengthen each loaf.
Our sourdough starter, affectionately named Marcel, is nurtured every day — alive, patient, and full of character. He’s the quiet heart of our bakery, transforming simple ingredients into something truly special.
We also like to move the codes a little.
Our loaves are baked in tins — a modern twist on the traditional sourdough. The rectangular base brings everyday convenience: easy to slice, store, and toast, without the big holes where jam might escape through and land on your shirt.
Yet the top is free to expand naturally, creating that beautiful, rustic opening — a nod to the living dough inside.
It’s the perfect balance between craft and practicality, between French tradition and New Zealand life.
Humble, handsome, and made to be enjoyed daily.
Baked with Love, Aroha, and Amour.