When Peter Price and Amanda O’Donoghue took over the European Bakery in August 2019, they knew what they were taking on.  As long term fans of the European Bakery they were excited when it came onto the market.  The ethos spoke to them – that of producing a consistently high quality product,  building and developing a team of artisan bakers who can deliver this,  and continuing with the exceptional reputation the European Bakery has been known for.   With it came the responsibility of feeding and nourishing the sourdough dough culture that Andre developed 15 years ago.  The sourdough starter is possibly one of the oldest starters used in this scale in New Zealand, it is the heartbeat of the bakery and the creates the benchmark sourdough breads the bakery is known and loved for.

Peter and Amanda have a connection with Queenstown which dates back to the late ‘80s, the population was 5000, Wicked’s was one of the main watering holes and there were no traffic lights.   A lot has changed since then but their passion for this Queenstown hasn’t.  They have come and gone over the years with careers in hospitality and banking, however the appeal of Queenstown as a place to live and bring up their family ultimately bought them back to this place they call home.

For them it is a privilege to be the main supplier of fresh bread to cafes, restaurants and hotels in Queenstown Central Otago and some further afield. They do not take the challenge lightly and strive for the best possible product and customer service so they can support the quality and success of our local eateries.   When asked of their vision and strategy for the European Bakery they believe