Kirsten Unger, co-founder of Bakeworks, talks about adding unusual ingredients - bags of cricket flour - to her bread recipes and pushing food boundaries.
What does your business do?
Bakeworks produces a range of gluten-free products: breads, pizza bases and wraps, and sell through supermarkets and health food stores. We're based in Henderson, West Auckland, have a dedicated giant gluten-free kitchen and it's all wholesale so we produce freshly-baked bread for supermarkets and retail outlets.
Overall between our Home St and our Bakeworks brands, we have about 14 products and they sell from $6 through to $12.
Source: NZ Herald:
What was the motivation for starting it?
We started back in 2002 - 17 years ago, and the reason we did it was because there was a lack of gluten-free products on the market so we wanted something that was exciting and different. There weren't many options back then so we thought we could really make a difference.
What's been the biggest change in the 17-years of business?
In terms of business, it's fairly standard, we are a manufacturer who bakes bread, that's our everyday function, but change over the years has really been that awareness on food allergies and what people are eating.
While we do the allergy side of things we're also focusing hugely on health and nutrition, and maximising bread so that people are not eating empty carbs and actually getting a whole lot of goodness with every slice.
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