Kōpiko

Kōpiko delivers freshly baked sourdough loaves that we handcraft using local, organic and spray-free whole grains.

I started Kōpiko after having lived in LA and NY for 13 years, this is where I trained as a bread maker and developed a passion for baking highly nutritious whole-grain sourdough bread.

We've had wonderful support from our local West Auckland community and now I need a skilled Baker's assistant to help grow Kōpiko.

This is a great opportunity for someone who shares our interest in sourdough, organics and handcrafting bread, has a desire to learn, and can help us continue to provide our customers with beautiful bread and caring service.

The details:
- 10 - 20 hours per week, which will include weekend work helping with markets.
- $20 - $23 per hour
- Based at our beautiful Oratia, West Auckland, bakery kitchen surrounded by lovely gardens and orchards.
- Position will include bread delivery, so a full drivers license is necessary.

Experience:
- We're ideally looking for someone with 1-2 years baking experience.
- Or you may be in culinary school or have food preparation experience with a keen interest to learn artisan bread making.

You will need to:
- Be patient - great bread can't be rushed.
- Have excellent attention to detail - great bread (and our customers) require precise care
- Be passionate about our core values of sustainability, using locally sourced, organic and spray-free ingredients, and the full traceability of our supply chain.
- Be flexible - you will be doing anything from helping bake, sourcing ingredients, selling at markets and delivering our loaves.
- Have lovely customer service skills, you will often be the face of Kōpiko at our busy market stalls.

If you think this sounds like a great fit for you, I look forward to hearing from you with a summary of your experience and the reasons why you're interested in this position.
Please email me at [email protected]
Thank you, Maya

Thanks so much guys! love being part of The Shed Collective weekly fresh food market 🌱🍞

Garden fougasse market prep. A few tweaks to make and plenty of herbs to collect from our garden to be folded through the dough, but so good and chewy and super satisfying as a pull apart, eat now, market special. They’ll be hot from the oven this Saturday at The Shed Collective Market. 100% whole-grain of course 💚
9am - 1pm tomorrow, 99 Parrs Cross Road in Oratia

Our whole-wheat sandwich sourdough is made for eggs and soldiers! Don't forget to get your orders in by midday tomorrow for your own whole-wheat loaf delivered direct to your door this Thursday.

It's market day tomorrow at The Shed Collective! Pop on down for your whole-grain sourdough loaf, fresh from our oven and still warm :)
These little whole-wheat loaves are selling quickly each Sat, so come early for your bread, coffee and weekly produce. Start your Labour Weekend off right with a lovely wander through the gardens too!
Please note I won't be at the Titirangi Market this weekend, but hope to see you Saturday - The Shed Collective Fresh Food Market.
🍞 99 Parrs Cross Rd, Oratia, from 9am to 1pm 🍞

Come on down to The Shed Collective Fresh Food Market tomorrow for your own whole wheat sourdough loaf, fresh from the oven 🍞

Hot bread / cold butter 🧡💛. Come and get your warm Whole-Wheat sourdough loaf tomorrow @the_shedcollective market 9-1 :)

Here's your Monday reminder to get your bread orders in by midday tomorrow for freshly baked sourdough delivered to your door this Thursday!

Our bread wraps are made from waxed paper and printed with soy ink, so not only do they keep our bread moist and fresh, they're fully home compostable too.

I'm very excited to share that we've partnered with Father Rabbit Limited so all you Central sourdough fans can get your hands on our loaves closer to home!
From next Thursday (and every Thursday after that), you can pick up your loaves from Father Rabbit's Herne Bay store.
Simply order as usual via our website (www.kopiko.nz), and enter the code PICK_UP_FR at checkout so you don't get charged the delivery fee. We will make sure your freshly baked loaf is ready and waiting for you on the following Thursday by midday.

Since setting up the Kōpiko bakery kitchen at The Shed Collective, we've been hoping to have a community fresh food market there on Saturdays. Really excited this is now happening weekly, starting next Saturday October 10th (9am - 1pm). It will be great to welcome everyone to the space where our bread is baked.

Kōpiko updated their business hours.

Our Seeded Rye Sourdough is a highly nutritious, dense, northern European style loaf - made of spray free and organic whole-grain rye and whole-wheat, plus organic pumpkin and sunflower seeds, salt and water. Our rye sourdough loaves are moist which together with our extended fermentation process, helps them to stay fresher for longer, naturally.
For more info on how we source our grain and make our loaves, visit our website www.kopiko.nz

Our Whole-Wheat Sandwich Sourdough is a nutrient dense loaf, practical for everyday family life. Made from 95% whole-wheat and 5% whole-grain rye, water and sea salt, it's a great pantry staple for sandwiches and toasting. We bake this loaf early and aim to deliver it to your door still warm from the oven - one of the benefits of our bakery being in Oratia and delivering locally within our West Auckland community!
For more info on how to purchase and where we deliver to, visit our website www.kopiko.nz

🍞 Meet the Baker 🍞
Before moving home to Auckland, I lived in Los Angeles and Brooklyn, New York, for 13 years. This is where I started baking sourdough bread for my family, friends, and neighbours. As my understanding of bread science developed I realised that much of the bread available to us does not hold good nutritional value, and that I could bake healthy loaves by adopting traditional sourdough fermentation techniques.

While living in NY, a friend suggested I attend a weekend sourdough workshop with the great American baker, Sarah Owens. Being in her kitchen in Far Rockaway with a group of keen bread bakers totally resonated with me. I came away from that weekend with my Rye sourdough starter, Ryan, and the understanding I wanted to be a full time baker. I went on to study Artisan Bread Making at the International Culinary Centre in New York with Chef Johnson Yu, graduating with honors in 2018.

Working now from our Kōpiko kitchen, situated in a lovely old fruit packing shed in Oratia, Auckland - we put great effort into sourcing sustainably-grown, local whole-grain flour. We bake and deliver highly nutritious hand-made loaves to our local community and sell our bread at the Titirangi Village market.

Thank you for taking the time to learn about Kōpiko. I hope you’ll try our bread soon, and we always love to hear your feedback.

Maya Handley

Kōpiko updated their website address.