Welcome to Olaf’s Artisan Bakery Café in Mount Eden Village. Our Award winning bakery is in full view of the café, so while you dine with us, you can experience how Olaf & Nigel make their European style breads from scratch.
Olaf is a German trained baker, pastry chef and chef, with over twenty years of baking experience in a wide range of establishments, from fine dining to first class catering, in Germany and New Zealand.
Olaf’s real passion is for artisan bread. We make a range of traditional European breads from French Pain au Levain to German Vollkorn using only traditional techniques and natural ingredients. Long fermentation and skilful handling at every stage is the way we produce loaves with authentic European flavour, texture and crust. We do not use any flavourings, additives, preservatives or “bread improvers”.
The result is a unique range of breads, which won 7 Awards at the New Zealand Bakery of the Year Award in 2012. Olaf's breads are the equal of any you will find in the true artisan bakeries of Europe.
You can watch Olaf and his bakers work, just the other side of the glass wall, but if you want to ask any questions or take a closer look feel free to, they love talking about their bread and are happy to give you pointers if you are a keen baker yourself.
The GOLDMEDAL WINNER Farmers Mill Bake Off 2015 in the Italian category. This loaf is from the Vinschgau Valley in the South Tyrol/Italy. Made with 10% Wheat & 90% Rye Flour and Fennel Seeds. Perfect with any kind of Salami or Cheese.
Classic home-style bread from Sicily in Italy, made with Wheat and Wholemeal flour. This loaf has a nutty flavour, lovely crust and chewy malty texture.
This loaf is made with 100% Rye Flour. Comes from the region of Wallis in Switzerland. It has a thick crust, dense texture, malty taste and a minimum of 18 hour’s fermentation.
This loaf is made from 100% Spelt and we use our 5 year's old sourdough starter. Spelt is an ancient grain, which is used a lot in Germany where Olaf was born. No less than 20 hours of fermentation gives you a nutty flavour and a lovely chewy texture. This loaf could be an alternative for people how can't have wheat.
Wheat, Wholemeal and Rye Flour gives this Sourdough its unique flavour. With no less than 20 hours fermentation, this loaf has a 7 day shelf life. Nutty flavour, lovely crust and chewy malty texture.
The classic French Sourdough with a tangy nutty flavour and a lovely chewy texture. No less than 20 hours of fermentation guarantees a long shelf life.
Wheat, Rye Flour, Kibbled Rye and Red Wheat gives this Sourdough its unique flavour. Nutty flavour, lovely crust and chewy malty texture.
This unique flavour of Figs and Fennel Seed works great with Blue Cheese. No less than 18 hours of fermentation creates this soft texture and nutty crust.
Ideal for a sandwich or Panini. Open soft texture and crust. Sprinkled with Black Sesame Seeds.
Traditional Baguette with an open texture and a nutty crust. Perfect for sandwiches with cold cuts, salmon or cheese.
Our classic white loaf for every occasion, breakfast, lunch or dinner. Great for toasting to have with our homemade preserves.
lrg $8.50 sml $6.00
An Italian classic. Made the traditional way with a “Biga”, or starter dough that is prepared the day before. This results in an open, holey texture and nutty flavour.
Contains Kibbled Rye, Wheat Grain, Linseed, Buckwheat, Sunflower Seeds, Pearl Barley, Sesame Seeds and rolled Oats. Lots of nutrition, the perfect start for your day.
Roasted Macadamia Nuts, fresh Thyme and crushed Red Wheat & Rye gives this Sourdough a unique combination.
Made with Sourdough starter. Full of dried Plums and Aniseed, perfect with Cream Cheese.
Made from Rye Sourdough, Wheat, Rye Flour and Rye Meal and Craft Brewer Søren Eriksen’s 8Wired “The Big Smoke” Porter.
Typical German bread, dense and packed with Kibbled Rye and Red Wheat. Perfect with Liver Pate or toasted with your favourite jams.
Made with our Spelt Sourdough starter. Contents Spelt Flour, Barley Flour & Pearl Barley. This Loaf is wheat free and has a minimum of 15 hour’s fermentation.
Wholemeal Sourdough, with a nutty flavour, chewy texture and the goodness of Wholemeal Flour. No less than 20 hours of fermentation guarantees a long shelf life.
Traditional rustic Italian bread with chewy crumb and a lovely crust. Made with a classic Biga from Wheat, Wholemeal Flour, Olive Oil and ground Hazelnuts
Special thanks go to Al Brown & Trish Miles, for their support during the photography of our breads and for allowing us to use their house and props.
First weekend at the Victoria Park Market. The revamp of this Auckland icon is well on it's way.
We will be part of the market every Saturday and Sunday. With more stalls joining each weekend, we will have a fantastic inner city market.
We are selling our award winning artisan breads and pastries at the market and you can get your weekend fix from 10.00am until 4.00pm. Soon we will have fresh produce like fruit, vegetables, fresh meat and fish down here as well. So you can get all what you need for the weekend and a lot of other interesting stalls offering arts and crafts.
See you soon at the market!
Olaf & his Team
We are pleased to announce that we supply Sean Connolly's new venue with our breads and selected pastries.
After a few weeks of test baking and developing of new products we finally created what Sean was looking for. The Gusto at The Grand will offer rustic and true Italian cuisine.
Big thanks to Sean Connolly and his Head Chef Alfie Spina for a taking us on board, always a pleasure to work with you guys.
Finally a quick catch up with Josh Emett at Ostro. The man is hard to get - always too busy filming Masterchef.
Big thanks to Josh and Cobus Klopper his Head Chef for taking us on board. As always a few weeks of developing to get every thing right for the Ostro menu.
So next time your having some extraordinary food at Ostro, don't forget to order some bread as well!
We are pleased to announce that we have Peter Gordon's Sugar Club on board.
Olaf was contacted during May this year to provide Artisan Bread samples for the Sugar Club.
Olaf, Nigel and Thomas had some busy days ahead to invent some new bread and re-shape the varieties of our bread range.
Finally in July Peter, Neil and Olaf had a few meetings to review the range. They worked for a couple weeks to choose the bread varieties for the Sugar Club.
Exciting time for all of us, since everybody was under pressure to do their part on time.
So next time you out for lunch or dinner at the Sugar Club, enjoy some extraordinary food from Peter, Neil and their team and some nice breads from Olaf's.
Time for an update on our delivery van.
During their visit in Germany, Olaf and Oranna had a catch up with Hannes Fischer the owner from Veteranen Fischer in Offenbach. They discussed the final details for the restoration.
Finally on the 4th of June the van was transported via a carrier from Offenbach to Bremerhaven. On the morning of the 5th of June the vessel Endurance left Bremerhaven on the way to Auckland.
In about 7 days the vessel is due to arrive in Auckland. After MAF inspection, hopefully without any issues, the van will be off to Blomfield Signs for the final touch on the outside.
After that Robert and Olaf will take care of the inside of the van and in about 2-3 weeks time the van will be on it's way around Auckland for deliveries. So watch out for this unique van from mid August on!
Olaf & his Team
Ever since Olaf’s Artisan Bakery Café opened its doors in June 2011, it was obvious that at some stage we would need a delivery van for our wholesale business.
Olaf and his business partner Robert knew from the beginning that there had to be a connection to the Artisan Theme of their business.
Olaf always had his eye on a particular type of van, which is not easy to source these days in good condition.
In January this year Olaf found the perfect van in Frankfurt Germany and bought it. At the moment, it is in Offenbach, near Frankfurt, with Veteranen Fischer, a company which specialises in restoring vintage cars.
In about two to three weeks’, this 1971 Citroen HY will find its way to New Zealand. In April or May you can look out for this unique icon of Olaf’s Artisan Bakery Café on Auckland’s streets.
We keep you updated!
Olaf & his Team.
There are times when you just have to go with the flow. Faced with choosing dessert at Olaf's, I was steered gently by an enthusiastic waitress into going for the option described as Olaf's favourite. This was Briochesmarrn, a dish of which I had never heard and which is a caramelised brioche pancake with pear compote and vanilla parfait.READ MORE
You drive a Citroen HY van?
I found the van on ebay in Germany. It belonged to someone about to start a catering business for his wife in the Dominican Republic.READ MORE
Thanks to Peter for a lovely but honest review. 4 out of 5 is hard to get from him. I am very pleased about the result as we can work on our speed. Thanks to my Team for such "bloody good" dishes.READ MORE
How much is breast feeding accepted in the public? Seven Sharp visited Olaf's Artisan Bakery Cafe and put it to the test. Please be aware that the waiter is an actor, he is NOT representing our policy: MUMS ARE ALWAYS WELCOME AT OLAF'S!READ MORE
...yes the rumors are true, we will be open for dinner on Sunday, 11.05.2014 for MOTHER'S DAY!
Come in and treat your mum with some exciting dishes and experience what we will have on our dinner menu from the 06.06.2014 on.
Service starts at 5.30pm. Please call 09 6387593 for bookings.READ MORE
Herald Rating: 5/5. The menu was packed with an array of French, gourmet brunch options. That, teamed with the alluring aromas of fresh-baked pastries wafting from the open kitchen, had our bellies rumbling on arrival.READ MORE
Take a tour of the inner-city Auckland suburb of Mt Eden, as famous for its restaurants as much as its volcano. Meet Olaf & Oranna at Olaf's Artisan Bakery Cafe and explore how Olaf makes his Award Winning Artisan Breads and find out how they found their way from Germany to New Zealand.READ MORE
It’s hard to know where to look first when you walk into Olaf’s.
There are sparkling cabinets of fruit-laden pastries, shelves of
artisan bread crying out to be eaten, and table after table of
customers eating seriously good-looking food.
No wonder Olaf’s found itself listed among the top ten new
cafés in Auckland according to Metro only four months after
opening in 2011. It also made a NZ Herald “Four of the Best
Auckland Bakeries” list.
See the line of people waiting to get their nutty, crusty pain de campagne in brown bags from Olaf’s Artisan Bakery Café in Mt Eden. Talk to your IT geek of a cousin who has become a lover of beers from small breweries. There’s no mistaking it – the term “artisan” in the baking world, and “craft” in the beer world has growing currency. JENNY KEOWN interviews several artisan producers and looks into the big boys cashing in on the consumer’s new mood.READ MORE
This article is in German. We hope to provide an English version in the future.
Der vielleicht beste Bäcker Neuseelands ist gelernter Koch und Deutscher. Der gebürtige Niedersachse Olaf Blanke betreibt mit seinem Partner Olaf’s Artisan Bakery Café in Aucklands Stadteil Mount Eden und beliefert mit seinem handwerklich hergestellten Brot auch namhafte Restaurants.READ MORE
The fridge, container of untold festive delights, sits in the middle of Olaf and Oranna Blanke’s kitchen, while the couple bustle between it, the stovetop, the oven, the sink and guests’ glasses. Eight friends have arrived at their home in Auckland’s Mt Eden to celebrate a traditional German Christmas feast.READ MORE
Our sweet tooth was satisfied on a recent foray through Mount Eden, Auckland. In a recent interview for our latest issue of Denizen magazine, Sean Connolly, head chef at The Grill, mentioned that he sourced all of his bread from Olaf’s Artisan Bakery, so we went in search of this haven of baked goods to learn more. Manned by Olaf, a German trained baker and pastry chef, this bakery-cum-café has quickly developed a reputation for producing sensational European style breads and sweet pastry delights.READ MORE
There are plenty of chairs lined up neatly outside Olaf's Artisan Bakery Cafe, even in winter. Upon each one sits a carefully rolled little blanket, to keep those willing to brave the weather nice and cosy while they sip on coffee and fresh air. The thing that struck me particularly about those blankets was that someone thought about them in the first place, because it suggests a care and attention to detail that I like a lot.READ MORE
There's a rumour that Olaf Blanke, Eden Village's artisan baker, is a little, well, grumpy. It's even been suggested that his staff have special permission to remind him to be cheery! Leaving no stone unturned in its quest for the truth, The Garden joined Olaf for a day on the job, and discovered a handful of reasons why this rumour may have begun.READ MORE
The lovely Mt Eden Village at the foot of Mt Eden – Maungawhau – certainly has its fair share of cafes lining the strip of heritage buildings. So far, so good. Except that for a long time, there really hasn’t been a cafe there that I’d fancy making a regular stop at , whether for just coffee and something sweet, breakfast or lunch. Sorry, they’ve all just been a bit bland for quite a while now, pulling in plenty of punters and not feeling the need to change anything on the menu ever, or anything at all about the decor.READ MORE
After a stellar recommendation from my flatmate, I need to check out Olaf's to see what all the fuss is about. We arrive just before midday and the place is chocka. There's no line at the counter but there are only two outdoor tables available, which is fine because the sun is beaming down.READ MORE
Herald Rating: 4/5. We came here because we used to live across the road when they were building this new development in Mt Eden Village, and wanted to check out the newest addition to the area's cafe scene.READ MORE
If you are interested in wholesale orders, please fill out the form below.
1 Stokes Road
(09) 638 7593
Monday to Friday: 6.30am to 4.00pm
Saturday & Sunday: 7.00am to 5.00pm