Since the store opened at Coast just before Christmas, the team has sold around 600 baguettes, 1,500 sausage rolls, 600 Portuguese tarts, 1,350 pretzels, 200 Ancient Grain Sourdough loaves and a whopping 1,500 Danish pastries.
Business owner Isabel Pasch says Bread and Butter’s Coast adventure has been a bit bumpy.
“Opening just before Christmas was always going to be a bit of a challenge, with January being a very quiet time. By the end of January, we started to see the business pick up speed, but then the lockdowns in February and March hit.”
While the store closed for the shorter three-day lockdown, it stayed open for the second longer period of Alert Level 3.
“We were able to trade almost as normal, as our shop does not have customers coming inside our premises. However, customer confidence is always a little subdued during lockdown and due to the demographic in Whangaparaoa, we did not see some of our regulars, who chose to stay safe at home.”
But thanks to Kiwis love of hot cross buns, trading picked up again during the Easter period and Isabel hopes that trend continues.
“We would love to see more customers visit the Coast centre and our little store. We are also looking to support the local community through partnerships with schools or community organisations. We sponsored the Red Beach School Fair in March and loved meeting all the locals there, many of whom did not know we’d opened at Coast.”
With all these bakery products flying off the shelves, Coasties are bound to have some leftovers. Instead of feeding them to the birds (bread is bad for our feathered friends), turn them into a delicious Bread and Butter Pudding with this yummy recipe from the team at Bread and Butter Whangaparāoa.
Indulgent Bread & Butter Pudding
Makes 6 individuals or one casserole dish of 20 x 15cm
6-7 stale croissants, danishes or pain au choc, or about 500g of stale white bread, crusts cut off
1 cup of full cream milk
1/2 cup of cream
1 tsp cinnamon or allspice
2 tbsp golden sugar (add 2 spoons if you are just using bread)
1 tsp of vanilla extract
1/2 cup of dried fruit (raisins, cranberries, prunes, dates, sultanas or a mix of them)
Mix the wet ingredients with the sugar. Cut the pastries and/or bread into 3cm cubes. Divide into 6 Texas Muffin cups or a small casserole dish of appr. 20 x 15cm. Mix in the dried fruit. Pour over the milk & egg mix and soak for a minimum of 1 hour or better even overnight (cover the dish if you are soaking overnight in the fridge).
Pre-heat the oven to 160C fan, or 180C no fan.
Cut the butter into small flakes and dot on top of the puddings. Bake for 20 - 30 min. (Please note: Baking times can vary greatly between ovens, please set a timer and check after 20min. Insert a skewer into the centre. It should come out clean. If not add more baking time. Bake to your desired colour).
Let cool a little before serving.