Hospitality | The French Bakery
How to deliver an award-winning product Christchurch’s French Bakery has reaffirmed its position as one of the leading bakeries in New Zealand by taking out a gold award at the 2012 Bakels New Zealand Supreme Pie Awards for its steak and cheese pie. Gary Barber, manager of the French Bakery, which supplies pastry products to the hospitality trade and supermarkets across the country, isn’t one to shout about the achievements of the company but admits it was a pleasing result. “These are not easy awards to win and the competition is very strong, with large numbers entering, but it is good to be a part of the competition and compare yourself with your peers.” Gary says the success in the competition can be attributed to the involvement of the bakery’s production manager Chris Dockrill, team leader Nigel Smith, and Phil Lyons who is responsible for pie recipe development. The winning pie was made with diced lean beef in a rich gravy combined with colby cheese and baked in the French Bakery’s superb pastry. The French Bakery, now in Port Hills Road, first opened its doors in Hereford Street in 1978, is the brainchild of Gary Barber’s father, Warner. Warner Barber had a chance meeting in Auckland with two business acquaintances who were importing bakery equipment and the idea of opening a bakery using time proven traditional French baking methods was born.
“There really was nothing like it around at the time,” Gary says. The French Bakery fast became a Christchurch institution specialising in French pastries and breads for the retail and hospitality industry markets. As The French Bakery grew in popularity so did its range of products and the staff needed to produce the bakery goods. Five years ago the company moved into its purpose built premises in Port Hills Road where it now employs 80 people and contracts others for delivery and maintenance. Gary puts the company’s growth down to three factors: consistency of quality, product range and the ability to meet customer demand.
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These are not easy awards to win and the competition is very strong, with large numbers entering, but it is good to be a part of the competition and compare yourself with your peers. - Manager, Gary Barber
work there, it would work anywhere in New Zealand. The success of Dunedin sales gave us the confidence to expand further afield.”
Expansion Initially the company focused on the Christchurch and Canterbury market, but 10 years ago began to supply to the rest of New Zealand. The company’s Account Development team, as well as covering the South Island, is now also based in Auckland, Hamilton and Wellington. “Our first expansion was into Dunedin and our thinking was that if it was going to
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He admits while the population in Auckland makes it an attractive market, it is also an extremely competitive one, with many companies competing for a share. He says to overcome this it is key for companies to identify their strengths and build on them. “The New Zealand market may be small in size compared to the rest of the world but it is a world leader in offering variety of produce.”
www.frenchbakery.co.nz THANKING OUR CUSTOMERS & SUPPLIERS FOR THEIR SUPPORT OVER THE PAST 35 YEARS (03) 366 1670 • 238 Port Hills Road, Heathcote, Christchurch • office@frenchbakery.co.nz 104 | December 2012/January 2013 www.canterburytoday.co.nz
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