Bakery rises to the challenge of feeding the hungry

Sunday, 14 December 2025

Bread & Butter head baker Amanpreet Singh with some of the loaves of sourdough bread to be donated.

A Grey Lynn bakery is turning out 2000 loaves a week that are going straight to charities helping Kiwis facing food insecurity.

Unlike the food rescue items that often go to charities, this isn’t surplus bread. It is made specifically for charity.

It’s all part of The Bread Project created by Auckland bakery Bread & Butter.

The initiative takes a purposeful approach to donation.

Every day, Bread & Butter dedicates a portion of its production to provide hundreds of loaves of fresh, naturally fermented sourdough to the New Zealand Food Network (NZFN) and the Auckland City Mission, which distribute it on the front lines.

Amanpreet Singh, left, and Bikramjit Singh at the Grey Lynn bakery.

Bread & Butter co-owner Simon Henis said The Bread Project was established to “expand on a commitment to making real bread accessible to more people, regardless of circumstance”.

“This bread isn’t surplus – it’s made intentionally to the same high standards as the retail products we supply to cafes, restaurants and shops through the North Island.”

The business started the initiative in November last year with a goal of donating 100,000 freshly baked sourdough loaves and fruit buns.

Aidan Kenealy, Bread & Butter’s other co-owner, said: “Without the alignment and capabilities of places like NZFN, we wouldn’t have been able to make this idea a reality.

“We’ve already surpassed our initial goal of donating 1000 loaves per week and have delivered about 80,000kg worth of fresh, nourishing bread to those who need it most.”

Lad Lopez prepares loaves to go into the oven.

NZFN, the country’s largest food support charity and national food rescue organiser, said the bread and buns have been distributed to 33 food hub sites throughout New Zealand, reaching 23 cities in eight regions.

Feedback has been overwhelmingly positive, according to a representative from the Hauraki Māori Trust Board, one of NZFN’s food hubs in Paeroa.

“The sourdough and buns have been warmly received by our community kitchens and recipients, offering comfort and nourishment to many. Recipients have expressed gratitude, noting how such quality food brings dignity and joy during challenging times.”

With rising demand for food support and shrinking charity stock levels, the initiative showed how giving could be “baked” into business operations, NZFN chief executive Gavin Findlay said.

“The Bread Project is a heartening example of how businesses can play a critical role in supporting Kiwis doing it tough … This kind of intentional donation is an inspiration to the whole corporate sector,” he said.

“We know times are tough for everyone, but if business leaders could take a moment to think about how we could work together to give back to the community, the collective impact would be huge.”