Loaves to Love
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.