Gluten Free Products.
Our products are made in a dedicated gluten free kitchen. We consider this important for ensuring no cross-contamination and product integrity. A range of our products are tested annually to ensure they meet the gluten free criteria.
Everything, except our sausage meat, is made on site from scratch.
We make our own gluten free flour blend from organic rice, maize, soy and buckwheat flours, and we use this flour blend in all our products.
We make our own unconventional pastry.
André Taber, in "The Great New Zealand Pie Guide", had this to say about our pastry:
"She uses her own special blend of gluten-free flours which she makes into a short pastry, and the result is a rustic-looking pastry that is moist and chewy with a slightly nutty flavour."
We have also developed a gluten free/dairy free pastry using coconut oil. We have used this pastry in a small range of dairy free products.
We use natural ingredients in our products. The only compromise made is when using tinned products. Some may contain additives we wouldn't choose to use, but we have ensured that none of the really nasty additives are used.
We use only Free Range Eggs in all our products, and Free Range Bacon in our Bacon & Egg Pie and Bacon Quiche.
We shop locally for produce as much as possible, and buy spray free vegetables when we can.
We are environmentally conscious and package our products in biodegradable cellophane bags.
When developing new labels for our products, we decided to use our magnificent view over the Whangarei harbour of the Whangarei Heads and Mt Manaia, giving our labels a distinctly Northland look.