Billow

Hidden down a garlanded alleyway, you’ll discover ‘Quarter Bank’ a collective of artists, makers and bakers housed in former shipping containers. The latter is where Billow comes onto the scene, a petite bakery making quite the impression since opening its doors in 2018. 

Owners Jeff and Rosie travelled the globe in search of inspiration for their next career move after stepping away from their jobs as chemical engineers. Almost immediately they were enthralled by small scale food producers. In South-East Asia they found sprawling numbers of food carts packed into food courts with each vendor serving one or two well-executed dishes despite having a distinct lack of space and minimal equipment. Then in Northern Italy they fell in love with the humble bakeries making bread from flour milled from their own wheat. The efficiency and simplicity of these food producers influenced the conception of Billow on their return to New Plymouth. Billow has a small footprint and a small team that prides itself on simple baked goods done well. 

The couple bring a much-needed scientific approach to the art of bread making, using only the best ingredients and skilful techniques. Their sourdough is made using a 100-year-old culture from France which is left in the dough to ferment for up to 36 hours (as natural yeasts take longer to rise). There are, of course, ridiculously good pastries too, as well as a handful of other delicious and highly coveted goods.

The design of Billow invites customers to take a closer inspection of how their bread and pastries are made, with one side of the container constructed out of glass panels. A little courtyard adjacent to the bakery is perfect for baker watch too, while you chomp through your carby delights. You can also pick up a cup of joe made with beans from Escape Coffee Roasters to accompany your precious (and potentially short-lived) treats.