My love story with Paris Berlin began when I spotted the bakery when jogging around Ellerslie one morning. As fate would have it I had some cash on me. I popped in for a chocolate almond croissant and was instantly drawn to their delicious offerings.
It’s no secret that I like photographing food. When owner Isabel kindly invited me to see and photograph the inner workings of the bakery. I held my breath and said yes, right before she could finish her sentence.
Little did I know bakers begin their mornings at 1am.
Isabel has hope to set the benchmark for bread offerings in New Zealand -”Most bread here is not leavened properly or baked properly, it has no flavour, it is hard to digest, it has preservatives and additives and improvers that real bread does not need. It is cheap but the consumer pays a hidden price, having to eat bread that is neither healthy, nor tasty and makes no consideration of the environment”.
At PB sourdoughs are made like they have been made for centuries. Organic flour, water, salt,some fresh yeast and nothing else. There are no colours, no stabilisers, no emulsifiers, no preservatives, no additives. Breads ferment up to 18 hours (as opposed to 1 hour supermarket breads) and are all hand made and prepared by their master baker Andre. The slow fermentation allows for proper digestion of the flours and means that the gluten is much smoother and easier on the gut then a conventional loaf.
Paris Berlin has only been around for a year but tiny bakery has been making huge waves around the industry. With it’s recent achievement of coming second place for New Zealand bakery of the year award, surely a sign of things to come! I highly recommend a visit whether you’re sensitive to gluten, or just a big foodie like myself.