BRUNCH

Give us this day ... the way our great-great-grand­par­ents did it. Sort of.

Weekend Herald - Canvas - - CONTENTS - Monique Bar­den

Daily Bread

SET UP & SITE: It was a wet, win­try day and the out­door area was un­der con­struc­tion, in­door seat­ing was scant, with three stools in to­tal. Two were oc­cu­pied, things weren’t go­ing to plan. My par­ents, in their 70s, were on their way and the cou­ple whose cof­fee and food had long fin­ished wouldn’t budge. My anx­i­ety quickly dis­solved when the staff in­vited us to use the front counter, so we gath­ered around the pie warmer and watched the bak­ery in ac­tion — staff travers­ing from oven to counter with trays of heav­enly treats. Daily Bread, set in Pt Chev’s for­mer ASB Bank, a stun­ning 1930s clas­sic re­vival build­ing, is a col­lab­o­ra­tion be­tween Or­phans Kitchen and Pa­trick Welzen­bach, a 22nd gen­er­a­tion Ger­man baker. As re­cent con­verts to the health and taste ben­e­fits of fer­mented sour­dough, we have bcome reg­u­lars, my hus­band ( raised on white bread) now fa­nat­i­cally in­hales the seeded loaf. SUSTENANCE & SWILL: The cab­i­net holds a mouth- wa­ter­ing dis­play of ar­ti­san pas­tries and breads — all hand- crafted, nat­u­rally leav­ened and made with New Zealand- grown or­ganic or spray- free flour. The menu is largely cen­tred around the spe­cialty sour­dough loaves with house­made top­pings, in­clud­ing Nutella, Or­phans mar­mite, kim­chi, sauer­kraut, pick­les, cured meats, smoked fish and paté. Dad or­dered the reuben sand­wich with wagyu brisket pas­trami, gouda, kawakawa sauer­kraut, mus­tard ($ 17). Too much sauer­kraut made for messy eat­ing by hand, but the flavour and tex­ture was good. Mum had the cur­ried ku­mara pie ($ 7.50) with hot sauce, fol­lowed by a car­damom morn­ing bun ($ 4), which, in her words was “ab­so­lute per­fec­tion”. I have to agree, the fra­grant car­damom flavour made this some­thing worth driv­ing across town for. My eggs and sol­diers with Or­phans mar­mite ($ 13) came with per­fectly boiled eggs — the yolk runny enough to dip the sol­diers. Al­though they weren’t re­ally sol­diers, rather large slices of toasted ku­mara sour­dough, which I was happy with, as the por­tions were gen­er­ous for spread­ing burnt but­ter and the mar­mite over to soak up the eggy yolk — my in­ner child was very sat­is­fied. Cof­fee is Supreme and the lat­tes ($ 5) were ex­cel­lent. Cold drinks in­clude house­made soda, ginger beer, kom­bucha and freshly squeezed orange juice. Wine and beer are also avail­able.

SER­VICE & OTHER STUFF: The staff were friendly and food ser­vice prompt, with gor­geous vin­tage mis­matched cut­lery. Daily bread is also a deli, so you can stock up on or­ganic milk, but­ter, eggs and olive oil along with your fresh loaf. Ev­ery­thing speaks of food how it used to be made us­ing slow and nat­u­ral fer­men­ta­tion pro­cesses, de­liv­ered in a vi­brant and beau­ti­ful set­ting; this is a charm­ing ad­di­tion to the Pt Che­va­lier food scene.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.