new London gourmet doughnut venture. Get ready to discover doughnut
nirvana - check out Crosstown’s market stall at Leather Lane
weekdays, with a doughnut truck and a store launching soon..
premium cookies from New Zealand.
the UK’s leading supplier of authentic Continental bakery
Magic - Professional quality kitchen tools. Asia-Pacific
chain of specialty cookshops, with stores in Hong Kong, Singapore,
Taipei, Tokyo, Shanghai, Beijing and opening early May in
New Zealand - New Zealand's national airline, world-famous
for friendly service. Generous supporter and sponsor of Dean's
books, and champion of all things New Zealand.
Contacts - Investigate the possibility of booking Dean
for a speaking engagement. New Zealand's leading talent and
Holmes Olive Oil, Mana Lodge - Dean is proud to endorse
this award-winning extra virgin olive oil from Mana Lodge,
Hawke's Bay, New Zealand, owned by New Zealand’s leading
radio and television broadcaster.
Jacobs - Food editor for the internationally recognised Cuisine magazine
and author of The Confident Cook, Lauraine has won
many awards for food and recipe writing and two Gold Ladles
at the World Food Media Awards for previous books, The
New Zealand Baker and Baker, both co-written
with Dean Brettschneider.
premium fruit products for food manufacturers, bakeries, restaurants,
and household shoppers - NZ's leading bakery fruit fillings
Epicurean Workshop - Auckland hottest cookware shop and
cook school, where Dean conducts regular baking classes.
Stein Seafood - The world's leading seafood cooking
expert. Dean assisted Rick in developing exceptional bread
for his Padstow business. Rick Stein's web site features
information, images and seafood recipes relating to his
restaurants in Padstow and the recently launched Cookery
School. Also featured is the superb high quality accommodation
offered by Rick Stein for visitors to Cornwall looking
for hotels in the area of the Eden Project.
Bakels - NZ bakery ingredient supplier.
Baking Industry Association of New Zealand (BIANZ).
Dean regularly contributes articles and recipes to BIANZ's New
Zealand Bakers Journal.
Fielder - Australia and New Zealand's largest food
manufacture and ingredient supplier.
Delight - Australia and New Zealand retail bakery franchise.
Industry Association of Victoria (BIAV). A resource
and association every professional baker can benefit from.
Find important information and advice on everything in
the baking industry including tips on running a bakery.
This association is based in Victoria, Australia.
Bakery's Website - Australia's most successful bakery.
and Food Research provides research, technologies and
services to support the development of high quality food
products in New Zealand.
the New Zealand Baking Industry Research Trust & Flour
Milling Research Trust info centre.
Bread Bakers Guild of America. A non-profit organisation
for Artisan Bread Bakers.
Bread bakery in New York, USA. Amy's Bread - "We're
very proud of our bakery and our breads. We invite you
to step into our cyber-bakery to take a closer look at
what we do and why we're so proud of our work."
New Zealand's most successful international food magazine
website, featuring many different food recipes, wine and
travel tips, from around NZ and the world.
Mathias is a respected and prolific New Zealand chef,
author and broadcaster. Having begun her culinary love affair
in Paris with her restaurant 'Rose Blues' in the 5th arrondissement,
she returned to New Zealand ten years later to teach, cook
and write. Peta is TV presenter of Taste New Zealand where
Dean has featured making and baking bread.
Progressive Baker - interesting website for keen scratch
bakers in the US.
Bertinet Kitchen - Dean's baking colleague in the UK.
Lepard - Dean's baking colleague in the UK.
Back to the top
chez Poilâne - The famous Poilane bakery in Paris France,
Dean's favourite bakery. Lionel Poilane - artisan
baker - wanted a cultural and commercial website reflecting his
philosophy of bringing together the traditional and the modern
in order to transmit his passion for bread: an earthly as well
as spiritual food. He calls this 'process retro-innovation'.