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We passed this local Italian bakery in Wellington, New Zealand often near Wellington Harbour and finally tried some of their focaccia flatbreads and bagels: Pandoro Panetteria Bakery.
Location & Hours
- 2 Allen Street, Wellington, New Zealand. It was within walking distance from Museum of New Zealand.
- Mon – Fri 7:00am – 5:00pm / Sat – Sun 7:00am – 4:00pm
“Pandoro has operated in New Zealand for 19 years being set up by its original founders to produce and retail the highest quality authentic Italian artisan breads and cake…Since then the operation has expanded to five retail outlets in Auckland and a duplication of the operation in Wellington with a wholesale bakery and two retail outlets.” – Pandoro website.
(This is a roasted onion + olive focaccia flatbread. Price: $4,30 NZD)
My favourite focaccia flatbread was rosemary and roasted onions. It smelled really good and tasted just right for an Italian focaccia! I didn’t like the olives and roasted onions too much (hint: I’m not a fan of olives). Each focaccia flatbread costs $4,30. The plain focaccia flatbread costs $3,20. Top it up with hummus from a grocery store and you will be filled for a meal already!
If you feel like having bagels, there are varieties such as sesame or poppy-seed. Each bagel costs $2,00. I would get a focaccia because of the portion size plus with lots of flavour. I didn’t like how the bagels taste really thick in dough, but they are great for sandwiches such as hummus, fresh salsa and vegetables.
Categories: Bakeries, New Zealand | Tags: Allen Street, New Zealand bakery, Olives and onion focaccia, Pandoro Allen Street, Pandoro Bakery, Pandoro focaccias, Pandoro Panetteria, Sage and onions focaccia, vegan bagels, vegan flatbreads, vegan focaccia, vegan Miam, veganmiam, veganmiam.com, Wellington bakery, Wellington focaccia
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I tried one of Royal Kebabhaus‘ vegan baklava. I never had baklavas before since they are known to have butter on them, but I’ve seen them before. So I brought them back to the hotel and photographed them on a nice plate behind the beautiful view of the future Oktoberfest festival arena (well, it looked funny with pipes and industrial buildings anyway).
Thoughts about the vegan baklava: I’m not sure if they should be greasy, but they are surely greasy. It could be the oil that was soaked within the baklava. It was a very, very sweet baklava though. I think one is enough for me as a guilty dessert, even though it is tiny. 
Categories: Bakeries, Germany, Restaurants | Tags: München vegan, Munich vegan restaurants, Royal Wheaty, Royal-Kebabhaus, vegan Baklava, vegan Miam, vegan Munich, Vegan Turkish Baklava, vegan Turkish pastry, veganmiam, veganmiam.com
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It was December 2010 in Roma. Let’s not forget these vegan Pizza Bianca (Olive oil with sea salt) and Pizza Rosa (tomato sauce). They are the perfect Italian pizza ever. Soon featured on The London Vegetarian.
Categories: Bakeries, Italy | Tags: Campo De 'Fiori, Forno Campo De' Fiori, Roma, vegan Miam, vegan pizzas, vegan Roma pizzas, veganmiam, veganmiam.com
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Thanks to Bernds, I had the opportunity to try a “freshly-made” vegan Marmorguglhupf, because most of his marble cakes were frozen at the distributors. But I only had a day and a day of train trip to finish the beautifully sculptured vegan marble cake with chocolate/vanilla twists (about 6″ in diameter, not sure, but it was huge though). But I managed to finish the sliced ones on my way to Germany. I fell in love with it instantly and it tasted gorgeous, beautiful and heavenly.
Categories: Austria, Bakeries | Tags: Austrian vegan bakery, Austrian vegan pastries, Bernd, Bernds Welt, Marmorguglhupf, vegan chocolate marble cake, vegan marble cake, vegan Marmorguglhupf, vegan Miam, veganmiam, veganmiam.com
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I had the amazing opportunity to meet with the Baker, Bernd Hartner at Bernds Welt for a coffee on my last day in Austria. We chatted vigorously for hours, practically all morning from 7am. He’s so down-to-earth compared to other Austrian locals and a wicked genius in making pastries/strudels/bread “perfect”. He wanted the pastries/strudels/bread to taste the same as the original ones which was his goal.
Unlike how American pastries are known to make pastries being “dense” or “extremely heavy” with unnecessary large amounts of vegan margarine/butter/cream/oil, Bernd managed to create light, flaky pastries with similar textures like the non-vegan ones. The simpler it looked, the less dense it looked, the more flavour it contained and the more satisfied you will be.
The following vegan pastries I tried (photographed below in order):
- Nuss-Schnecke (sorta like a cinnamon-roll but a “nut-roll”, common in Germany or Austria)
- Früchte-Plunder (flaky soft pastry with soy tofu-vanilla pudding filling and jelly-like topping with fresh fruits (strawberry, kiwi and apricot. Once you bite it off, you will see the perfect interiors of light flaky layers, and this proved a perfect vegan version for a plunder!!)
- Two Plunder (another flaky soft pastry with soy tofu-vanilla pudding filling with powder sugar on top of it, definitely not dense which I truly love about it)
- Marmorguglhupf (marble cake with chocolate/vanilla–definitely not dense, but yummy and a perfect one! I couldn’t even tell if it was vegan or not!)
Categories: Austria, Bakeries | Tags: Bernd Hartner, Bernds, Bernds Welt, Früchte-Plunder, Marmorguglhupf, Nuss-Schnecke, vegan Austrian bakery, vegan Austrian pastries, vegan marble cake, vegan Marmorguglhupf, vegan Miam, vegan nuss schnecke, veganmiam, veganmiam.com
