Loaves to Love
Catherine Adams
We get Catherine to dust off her hands for a moment and tell us what makes Wellington Sourdough a rising star in the baking world.
Between kneading perfect loaves of bread, supporting other local makers and opening her own bakery/café, Catherine Adams sure is one busy woman. We find out what goes on behind the scenes of the city’s favourite baker.
Where did you learn your bread making skills?
Honed after many years as a Pastry Chef in Wellington and in Australia. Particular inspiration has come from a French Baker, Myriam Cordellier-Weaver of Victoire in Balmain, Sydney.
What's the best part about being a goods maker in Wellington?
Seeing people enjoy eating Wellington Sourdough in a number of situations, and the positive feedback from them.
What’s your after work wind down?
At the moment I like to have a Vodka Martini Wet (Martinborough Vermouth) & Dirty with green olives, a glass of wine or a beer with a home-cooked meal, and a walk along Raumati Beach.
What other NZ food makers have you got your eye on?
I keep my eye on the industry here and abroad. At my new retail offering Starta (in Left Bank Lane), where possible, I like to source product that is either organic and/or sustainably and locally produced. Zany Zeus for the delicious Zorganic Milk we use in our coffee from Supreme, are two such producers. Juno Olive Oil, Daily Organic’s Kombucha, Marlborough Sea Salt and Zealong are also used within the Starta Bread Kitchen & Shop.
Catherine's Neat Places
Moore Wilson's Tory Street
Corner of Tory Street and, College Street, Te Aro, Wellington
Moore Wilson’s Fresh for convenience and great staff.
Celebrating A Decade of Six Barrel Soda Co.
On 2nd May, Six Barrel Soda Co. will celebrate 10 years. We chatted to Joe Slater, Co-Founder and Managing Director, about how he feels to be celebrating a decade making these utterly delicious drinks.
Customs' Tim Norriss on the Culture of Coffee and Connection
As someone addicted to the rhythm of daily coffee, and an enthusiast of café culture and the social connection it provides, I was excited to chat with Customs co-owner Tim Norriss about the recipe for their success, the rituals that help keep it there and what the Wellington café scene could look like in the future.