Our Story
We bake for mornings that feel unhurried.
Brioflair started as a tiny Auckland bakehouse and a promise to slow down. Today we are a small team of bakers, pastry chefs, and baristas who chase depth of flavor, crackling crusts, and the comfort of warm bread shared at the table.
Every loaf is built on long fermentation and local grain. We laminate butter by hand, roast fruit to bring out its natural sweetness, and test every bake for aroma, texture, and balance.
Our ovens fire before sunrise, and by the time the city wakes up, the first trays are already cooling. We keep our production small on purpose so the texture stays open, the crust stays crisp, and the flavor remains vivid from the first slice to the last.
From our earliest days, we have worked closely with growers across the North Island. That partnership shapes our menu and keeps us grounded in the seasons: citrus in winter, stone fruit in summer, and soft herbs that taste like the coast.
