Michael’s Bakery Hillmorton celebrates 38 years

Wednesday, 28 August 2024

Michael Meaclem has owned and operated Michael's Bakery in Hillmorton for 38 years, purchasing the business when he was 23 from a retired baker.

Michael Meaclem’s workday starts about 2am, maybe 3am if he’s lucky. It’s been that way for nearly four decades, but he wouldn’t have it any other way.

“I’ve always loved making the product and seeing the full racks - that pride of doing something you’re good at.”

Not a lot has changed over nearly four decades at Michael’s Hillmorton Bakery in Christchurch. Pies, sammies and hot cross buns are still top sellers, but a few cosmopolitan items have crept into the cabinet.

There are some things that have stood the test of time in a bakery, including pies.

“From people travelling and the internet, people start learning about food. Thirty-eight years ago we made racks and racks of doughnuts, we made all sorts of typical Kiwiana - the jam buns.

“Now, it’s changed a lot with international products; Danish pastries, croissants, ciabatta and sourdough.”

And while the team produces all these products, like all New Zealand bakeries “it’s all about the pie” at his store.

Meaclem trained as a baker as soon as he was able to leave school, and has enjoyed a career in the industry since.

The bakery won Best New Zealand Gourmet Pie in 2008 for its smoky pork and watercress pie - a flavour combination that’s still offered.

In 2019, it won best hot cross bun at the Baking Industry Association Hot Cross Bun Competition.

The key to longevity in the industry was “consistency”, Meaclem said.

“We don’t tend to change anything. It’s the same hot cross bun every Easter. And the pork and watercress pie hasn’t changed.”

The standard doughnuts, sandwiches and hot cross buns have remained unchanged throughout the years, but there have been some international additions to the cabinet, including Danish pastries and croissants.

Meaclem’s interest in baking began as a young boy watching his mum and grandmother cook.

By the time he was at high school, he knew how he wanted to earn a crust. He left school and did an apprenticeship in what was then called cake and pastry cooking.

He was always put in charge at bakeries and managed production, then saw a good friend and apprentice a year behind him buy his own business.

He thought “if you can do it, I can do it”.

Meaclem bought Hillmorton Bakery when he was 23 from a retired baker, renaming it Michael’s Bakery Hillmorton. He took over “right in the heart of the share market crash” and when interest rates were nearly 30%, he said.

At 61, he still had a passion for baking and encouraged others to consider it as a profession.

“It’s a great career to be in. You can travel the world.”

He aimed to clock over 40 years (he’s currently on 38) before toying with the idea of passing on the baton.

“It’s been good. People say ‘you’re so lucky’, but hard work always causes luck.”