Myrtle

Offering a local taste of New York chic, Myrtle is the spinoff bakery everybody wanted from one of Wellington’s most revered suburban eateries.

Jacob Brown and Sarah Bullock, owners of The Larder, are the brainchild behind Myrtle. Staying true to their passion for experimentation and challenging norms, the couple created the small-batch bakery to bring a rotating mix of fresh artisan breads and pastries to Wellington’s CBD.

Brown and Bullock’s penchant for the eye-catching is evident in the space itself, which they designed together. The couple were sold on the Kent Terrace venue at first sight, eyeing the potential for a smart city-centre bakery with an industrial, New York warehouse feel. Plenty of natural light streams in through the original old windows and large sliding glass doors. Simple, clean surfaces dominate, from the wooden counter to the black tiles and brick walls, providing a sense of warmth and comfort. The aim too was to make customers feel as if they were walking into a working space, and be immersed in the experience.

Myrtle isn’t the place to go if you’re after an ordinary loaf, and no two visits are likely to be the same. Swing by Myrtle and you could tuck into a black pudding croissant, pick up a lemon curd bombolini as a sweet treat for later, or head home for the day with an aged cheddar and thyme loaf tucked under your arm. Or perhaps grab a few fig and star anise scones, for an office treat your co-workers won’t forget.

Underpinning an adventurous attitude is Brown and Bullock’s respect for tradition, with classic fermentation and baking techniques providing the foundation for all their goods. It’s a combination that is executed flawlessly, ensuring Myrtle’s presence is felt in a city awash with quality bakeries.