It All Starts at Home – Founding Purebread with People, Passion and Persistence
How did you make bread when you were a teenager? Robert Glensor had a passion for baking so he did it in bulk, using good ol’ kiwi ingenuity and mixed ingredients to make batches of four loaves at a time.
Robert had already developed the certainty that all the best things come from home and since 1975, he has lived by that on his own small holdings, farming and rearing animals.
After seeing an episode of Country Calendar on organic farming and visiting an organic farm on the Kaipara Harbour, Robert’s principles of sustainable living and community care convinced him that organic was the only way forward.
Robert developed a vision to merge two of his passions and he began producing freshly baked bread made with the best organic ingredients.
Cultivating Purebread – Paving the Way with Bio-Gro
When Robert opened his first commercial bakery in 1996 he took the ethics of home baking with him to the old hot bread shop on S.H. 1 Paraparaumu. He started out baking handmade Purebread 1kg loaves simply packed in a brown paper bag.
From the very beginning organic was at the heart of this little bakery and Purebread proudly became New Zealand’s first Bio-Gro certified organic bread, earning product and bakehouse certification in August of 1996.
Eating Your Crusts Makes You Big and Strong
Robert’s vision took off and as the business got stronger, along came new recruits and the need for bigger premises.
The team began to search for a new site to accommodate the growing product range of loaves and pizza bases. Mixers, bakery equipment and a huge gas fired oven were sourced from all around the country and the perfect home was found just down the road!
With the help of Robert’s brother John (a very handy sparky), the whole team pitched in to fit out the new bakery and turned out its first loaves on December 9th 1997.
This site on Wellington’s beautiful Kapiti Coast, is where the bakery proudly stands today.
In March 1998, the Paraoa Bakehouse Limited was officially established. “Paraoa”, the Maori word for bread, was the name given to the earlier loaves when Robert was living in Ahipara, Northland, by family friend and elder Leo Yates.
Paraoa Bakehouse – Rising Stars
In March 1998, the Paraoa Bakehouse Limited was officially established. “Paraoa”, the Maori word for bread, was the name given to the earlier loaves when Robert was living in Ahipara, Northland, by family friend and elder Leo Yates. Paraoa Bakehouse was the perfect name to encompass the range of products now being produced under the Purebread brand.
As the range expanded so too did the team at the bakery, and the premises. In December 1999, two years after moving into the Paraoa Bakehouse, a total re-fit and expansion into the adjoining premises was completed.
Now the Bakehouse works for you!
Robert’s vision and passion for organic and sustainable products has never waivered and 1,000’s of delicious products are now available each week throughout New Zealand.
Today the team at the Bakehouse produce a range of over 30 organic and gluten free foods because our well known requests have made it to the shelves!
The range has extended from breads and pizza bases, to include everything from nutritious organic breakfast cereals to tasty cakes and biscuits under your well known brands of Purebread, the Gluten Free Goodies Company and 4 Ever Free.
The size of the company has grown, the machines have gotten bigger and the brown paper bag may have changed but what’s inside is still delicious, pure and simple.