Daily Bread

We’re an Auckland-based bakery dedicated to creating long-fermented, high-hydration sourdoughs and rustic, buttery pastries that celebrate both tradition and innovation. In late 2017, Josh Helm and Tom Hishon of Orphans Kitchen teamed up with master baker Patrick Welzenbach, whose family carries 22 generations of baking heritage. With him, Pat brought a 600-year-old sourdough starter — the living heart of our bread, and the signature flavour that defines everything we do. Since opening our first bakery in early 2018, our philosophy has been simple: use the best locally sourced ingredients possible and let time and craft do the rest. Every loaf begins with a natural leaven and a long, slow ferment, developed with organic and spray-free New Zealand grains where possible. The result is bread with an open, juicy crumb, a rich caramelised crust, and a depth of flavour that feels both timeless and unique. Each loaf has its own character — shaped by the grain at its centre, but always united by process and care. Together, our family of breads tells a story of heritage, patience, and flavour, with every bite carrying an old soul forward into the present.