Volare specialise in baking quality handcrafted sourdough breads for restaurants, cafés and good food stores throughout Auckland, Waikato, and Tauranga. The sourdough process starts the day before with the mixing of the leaven (sourdough culture) which ferments for almost twenty four hours. Then, it is at least another eight hours from mixing everything together to the first hot loaf of bread; most of that time is resting, allowing the wild yeast cells to do their work and to develop as much flavour as possible. The time invested in the process is the only way to achieve a loaf with body, flavour and a crust that acts as its own preservative. So truly, when the moon is in the sky, the Volare sourdough breads are on the rise.
View Top Employees from Volare BreadWebsite | https://volarebread.com/ |
Revenue | $6.8 million |
Employees | 9 (4 on RocketReach) |
Founded | 2009 |
Address | Gallagher Dr, Hamilton, Waikato 3206, NZ |
Phone | (647) 444-5043 |
Technologies |
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Industry | Food and Beverage Manufacturing, Food, Beverages & Tobacco, Manufacturing |
SIC | SIC Code 20 Companies, SIC Code 205 Companies |
NAICS | NAICS Code 3118 Companies, NAICS Code 31 Companies, NAICS Code 311 Companies |
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The Volare Bread annual revenue was $6.8 million in 2024.
Ryan Simmons is the Director of Volare Bread.
4 people are employed at Volare Bread.
Volare Bread is based in Hamilton, Waikato.
The NAICS codes for Volare Bread are [3118, 31, 311].
The SIC codes for Volare Bread are [20, 205].