Supplying a variety of breads... & more!
I am a chef with 20 years experience in an "Haute cuisine". My expertise lies within the French technics and Italian traditions. I believe in using fresh and local products in my kitchen and recently started my own little Artisan sourdough bakery in Dunedin. Born and raised in Israel, my family is originally from Eastern Europe and these were the flavors of my childhood. I believe that with my culinary experience and international/cultural point view, I bring something different to my breads and baking. Tomer
A traditional festive Transylvanian Delight that is wrapped around a wooden spool, baked in a special oven, in English it would be called a "Chimney cake". You would normally find it around Europe during festivals as a street food. I have imported the special Kurtosh oven and can bake the Chimney cake on the spot. The recipe is a family recipe and I'll have a variety of sweet toppings
Sourdough Pita Bread - wholemeal flour, naturally leavened (no yeast) traditionally made (Vegan)
Frena Bread - traditional Moroccan Bread, sourdough, naturally leavened with olive oil and Zaatar topping (Vegan)
Jersusalem Bager - ring shaped soft bread with slight sweetness and sesame topping (Vegan)
100% Rye Bread - healthy sourdough, Eastern European technique with only Rye flour water and salt (Vegan)
Sourdough Baguettes - naturally leavened (no yeast) rich in flavours and health benefits (Vegan)
Sourdough Crackers - naturally leavened crackers with olives, herbs and sesame seeds (Vegan)
Rugelach - filled pastry, originating in the Jewish community of Poland, a 'cousin" of the French Croissant with various fillings.
Breads and More is an artisan bakery that is influenced by European, Jewish, Arabic and Mediterranean baking traditions. Tomer Weisshof, a European trained chef in haute cuisine for over 20 years moved all the way here with his family to live in Dunedin, creating Breads & More in 2021. He has gained a following with customers locally, who are looking for something just a bit different like the rugelach, (often made with Hazelnut Estate hazelnuts) which has Jewish / Polish origins and is a sweet pastry. Children delight in seeing the colourful & fun Hungarian chimney cakes (Kurtosh cakes) twisted around wooden spools, these pastries are a traditional festive Transylvanian treat. The sourdough frena is proving popular & he bakes traditionally made sourdough pita pockets which are naturally leavened with no yeast - once toasted they puff up ready to fill with sweet or savoury fillings. Growing up in a kibbutz influenced Tomer from an early age on hard work, which helps when you are up early or all night at each step of the long kneading, proving and baking process.
Tomer enjoys meeting his customers, the other vendors & the nice feedback he gets at the Market. He looks forward to Saturday mornings, especially after sometimes spending long tiring days creating sourdough loaves or baguettes – proving good things take time to create. A sourdough loaf begins its long natural process on a Wednesday then it’s ready to be baked in the early hours of Saturday morning in one of the biggest ovens I have ever seen (at the commercial kitchen he rents space in at the Artisan Pantry in Kaikorai Valley). Everything is made from scratch the natural way & more often than not by the time he sets up at the Market (with his cute little yellow Kurtosh pod) the bread is still warm. And while Tomer is hands on making all the artisan bread & pastries himself, he has found time to make the cabinetry at his stall at the Market as well.
He will often use fresh product from Otago Farmers Market vendors when & where he can. His wife Einat does most of the marketing & social media. Their two sons will often help out at the stall, check it out next time if you are looking for authentic real bread.