Pastry story
The puff pastry for these products was made using the traditional scotch pastry making method. We take only the finest flour milled from carefully selected wheat. From the very inside of the wheat kernel the finest flour particles are drawn away (only a maximum of any kernel) and processed for us. Our bakers blend this purest white high protein flour with water and pastry margarine and then carefully roll the pastry many times through our computer operated pastry sheeter to create hundreds of fine layers of wonderful melt in the mouth puff pastry.
Our bakers then carefully make up these pastries by hand using traditional methods so that you can enjoy them as they have been for hundreds of years
My Guarantee
Derlen Bakery was born from an idea in 1982 to produce a melt in your mouth puff pastry. for the first few years we cut each pastry piece by hand and concentrated on making empty pastry cases (called Vol au Vents) in many sizes.
Then as our customers told us how good this pastry was, we added a huge variety of pies and savouries. We now produce an exciting range from empty pastry cases to pies and savouries . These products are sold in supermarkets all over New Zealand.
I am so proud of the products that our team produces here at the bakery that if you are not completely satisfied with them give me a call on 0800 Pastry and we will replace them or refund your money.
Derek Binnie
Managing Director
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