Find out more about our range of bread and lavash.
At Ringawera we believe in taking time and care with our products. We make most of our breads over a period of two or three days in order to get as much flavour profile as possible from the flours.
Our Ciabattas and Pides are started with a pre-ferment the previous day, our foccacia is slow proved over 24 hours and our sourdoughs take up to three days to make from scratch.

Serve Sesame Lavash with dips, especially Hummus and Tsatziki. Sesame Lavash is also great as part of a hot dish, like Ringawera Pork Belly and Sesame Lavash (pics and recipe on our Facebook page, click the link above). We are careful not to make this Lavash too overpowering, we believe less is more in the case of Sesame flavour. Award Winning Lavash.

This is an uncomplicated version of Lavash designed to go with cheeses and chutneys/relishes. Perhaps nice with a simple brie or blue, or with a guacamole or hummus. Or you could try the Ringawera Ploughmans Lunch (pics and recipes available on our Facebook page, click the link above).

The combination of spices, (caraway seed, fennel seed and dill tips) are lightly roasted before being mixed with the other ingredients, flour, salt and olive oil. The flavour is subtle enough to not overpower your favourite cheese or dip, but will most certainly compliment it. But my favourite dish of all time is Ringawera Smoked Salmon and Spiced Lavash, (pics and recipe on our Facebook page, click the link above).

If you like your snacks with a bit of zing, then this is the Lavash for you. This product incorporates "Olive Zing", a special blend of Olives and herbs created by Telegraph Hill Olivery. To this we add an extra kick of chilli powder and of course Waiheke Olive Oil and Sea Salt to finish. If you are in a creative mood try Ringawera Pulled Pork and Chilli and Olive Lavash (pics and recipe on our Facebook page, click the link above).

Ringawera make a variety of artisan bread rolls, including Ciabatta (as pictured), and Pide. These rolls are ideal for home entertaining, whether it be barbecues, for your best sausages, or steaks, or just for a fresh sandwich.

We make our sourdough over three days using our own special Ringawera "Barm". Our baguettes are all hand rolled.

This is a light, rich sweetish bread made with kanuka/manuka honey from Te Whau beehives. This bread has a blend of brown rice, polenta, rolled oats and bran. Contains milk. Ringawera Multigrain is available as a 120g roll as well as the standard 400g loaf.

This is no ordinary ciabatta. we use a combination of rye meal and bran with wheat flour in our pre-ferment to give it a bit more depth of flavour.

This bread is made with a generous amount of Waiheke Olive Oil. It is made over two days to extract as much flavour as possible. We top this with fresh rosemary from our garden.

This bread is our most popular loaf. It is baked hot and fast to give it a distinct lightness. It contains Waiheke Olive oil and is topped with a light egg wash and sesame seeds.

Croissant is from the French word for "crescent". Ok this is a little confusing as not all croissants are crescent shaped, and there are several stories about the reason for this, read my little blog about this(20/2/12). At Ringawera we identify our chocolate croissants by making them crescent shaped. We use only real butter in our Croissants. These are hand rolled by Ringawera.

Real butter and chocolate, what more could you ask for

Ringawera Brioche buns are a rich buttery light mouthful (or two at least). These are 130g so great for breakfast or mid morning snack time. We make these in chocolate, Cinnamon, coffee and fig or blueberry.

These are just too good, I have to stop myself making extra ones so I won't eat them too. We use freshly baked Croissants every day into which we insert a little frangipane and then top with still more frangipane and sliced almond and icing sugar....yum

This is a seasonal product. Ringawera Hot O and X Buns are available from 1st of March until Easter. These are amazingly good. We use NZ butter, organic milk, free range eggs and a fresh and tasty secret fruit mix which you will love. Get you orders in now.

These are delicious. We use butter and free range eggs with organic milk in these light and soft buns. Our standard 120g bun is big, but if you get to have a burger at Wild on Waiheke you'll get to have our 150g super burger bun.

This is our take on English Muffins. These are made with butter, free range egg yolks and organic milk. Soft and light, fantastic under poached eggs.

I have always prefered a slightly chewy bagel with a lovely firm crust. We have developed what we believe to be a really flavoursome and attractive bagel. But don't believe us, try one yourself and see what you think.

The latest addition to the Ringawera Lavash range is made using a combination of dried herbs and the wonderful Waiheke Herb Spread. If you aren't already familiar with this brilliant product then check it out on
You will love the fresh herb flavours of this Lavash, great with dips and salads. Try Ringawera Caesar Salad (pics and recipe on our Facebook page, click the link above).

Our mixed grain loaf is a fantastic flavoursome bread. As always it contains no additives, no imporovers, just good old fashioned best quality ingredients.
Wheat flour, brown rice, polenta, rolled oats, bran, rye meal, brown sugar, sunflower seeds, pumpkin seeds, salt, yeast, and a little egg wash on top.