Our goal has always been to create more than just a bakery, a place where every loaf, pastry, and pie is made by hand with time, care, and respect for the craft.
It has always been about more than the food itself. Food is simply the medium we choose.

We started with a simple idea: to make honest, old-fashioned food, and to use it as a way to bring people together.

What began as a small business selling sourdough has grown into a space where the community gathers, artists share their work, and neighbours connect over good coffee and great food.

At Crafty Baker, we believe that good food does more than feed the body, in the right hands, it nourishes the spirit of a community.

OUR HISTORY

Crafty Baker’s journey begins with Dinesh, whose love for baking was shaped long before the first sourdough loaf came out of the oven in Titirangi. Growing up in Colombo, Sri Lanka, Dinesh was surrounded by the comforting aromas of his grandfather’s confectionery business and his aunt’s traditional wood-fired bakery. Those early experiences sparked a lifelong appreciation for honest, hands-on baking.

When Dinesh moved to New Zealand, he carried that same passion with him - though life had other plans before baking came calling again. Taking over a sourdough bakery with no prior experience was a bold leap of faith, but it became the start of something special.

Through trial, learning, and plenty of dough, Crafty Baker slowly took shape - built on tradition, community, and heart. What began as a simple idea has grown into a warm gathering place for locals to enjoy food and art made with care and connection.

OUR BREAD

In the simplest terms, our process hasn’t changed much over the years, and that’s the point.

We start by mixing our starter, which is now over ten years old. The age doesn’t really matter, but it’s part of our story, a living link to every loaf we’ve ever baked.
From there, the dough takes its time. The starter ferments for about 18 hours before we mix the dough and let it bulk ferment for another five.

Once it’s ready, we shape the loaves and let them slowly ferment in the fridge for around 18 hours.

Then we bake, simple as that.

No shortcuts, no rush. Just patience, good ingredients, and a respect for the rhythm of real bread making