Business Development | Bordeaux Bakery
Bon appetit “Le secrete du bon pain est dans les mains du boulanger.” This French saying means “The secret to good bread is in the hands of the baker”. Wellington based businessman and owner of Bordeaux Bakery, Jean Louis Macadre, proved this correct in April when he was presented with the prestigious Chevalier de l’Ordre National du Merite by the French government. It was presented by the French ambassador to New Zealand, Michel Legras, and Monique Amigues, the trade commissioner.
Daughter Sophie and wife Gail congratulate Jean Louis Macadre, owner of the Bordeaux Bakery, on being awarded the prestigious Chevalier de l’Ordre National du Merite by the French government
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This award is similar in status to a knighthood in New Zealand. Macadre has been given it in the agricultural section, for his contributions to baking. This might sound a bit strange to New Zealand ears, but Gail, his Kiwi wife, explains. “To the French, baking is an art form. In the ceremony the French ambassador made a speech recognising the respect French culture has for bread. The ambassador spoke of how truly great it was for Wellington to have someone of Jean Louis’ calibre in their midst.
supplies its products to almost 40 restaurants and supermarkets, including Moore Wilsons, in the Wellington region.” Jean Louis Macadre was born in Bordeaux, a central region of France, and left school at 14 to work in a bakery. By 17 he was a qualified baker and was named the year’s top apprentice in the Bordeaux region. He moved to New Zealand in 1991, where he met and later married Gail. They started the bakery in 1992 because Jean Louis couldn’t get a job as a baker anywhere else. He was told time and time again there was no market for the products he made in New Zealand.
European appeal “However, Wellingtonians embraced the French boulangerie and that has been pivotal to the business’ success. The last 20 years have seen a rise in the popularity of all things European as more New Zealanders travel overseas.” Gail says that while some of their customers are people who fell in love with bakeries overseas and are looking for a taste of France in New Zealand, many customers are also locals who simply appreciate quality food.
“Twenty years ago French bread was not common in New Zealand. However, Jean Louis had this unbelievable passion and truly believed that Kiwis wanted to eat good bread.”
“The sandwich is the ultimate Kiwi lunch and a sammie made with good bread is great. We have electricians and plumbers and policemen stopping in to grab their lunches as well.
Jean Louis Macadre founded Bordeaux Bakery in 1992 and it has grown exponentially since then.
“Jean Louis’ favourite is the enormously popular mille-feuille. It’s like a deluxe version of the New Zealand custard square, handmade every day. That doesn’t really surprise me.
Gail reminisces. “The business first started in the old post office where Jean Louis was the baker and I helped him bake on the weekends and at night. There was only one other person working in the shop. Now we have three retail outlets employing 35 people. Bordeaux Bakery also
“But we sell lots of canele, a traditional Bordeaux cake which is basically a caramelised cupcake. It’s a specialist cake, yet they’re enormously popular too.”
Proud to be the supplier of quality ingredients to Bordeaux Bakery. Visit one of our stores for your food ingredients located Cnr Taranaki & Webb Street, City and 20 TePuni St, Petone.
Weston Milling is one of New Zealand’s most preferred flour manufacturers. We manufacture a wide range of flours, bread mixes, cake, muffin, sponge mixes and other specialty ingredients for our customers. Our customer base ranges from National companies to the local corner bakery. Proud to support Bordeaux Bakery Ltd. Call 0800 937 866 for information and orders
26 | Wellington Today | June/July 2010