05 Jan As featured in: Dish Magazine February – March 2016!
This month we were delighted to come across a lovely write up about our Pembroke Patisserie Biscuit Range when thumbing through the latest issue of Dish Magazine!
Following the release of both the Oatcakes and the Gingerbread Biscuits at Farro Fresh stores across Auckland, the team at Dish Magazine sampled some of our biscuits and had the following to say about them:
“Husband-and-wife team, Matt and Kirsty Schmutsch, are behind Pembroke Patisserie – a Central Otago bakery dedicated to making authentic French Pastries and desserts. With a faithful following at their Wanaka Farmers’ Market stall, they’ve now branched out into gingerbread and oatcakes. They have refined a traditional recipe to suit the Kiwi tradition of eating cheese with biscuits, resulting in a delicate biscuit with a toasty oat flavour and buttery texture – ideal with blue cheese. The gingerbread biscuits are crisp and light with a generous blend of ginger and spices; also delicous with cheese or dunked in tea. Order from www.pembrokepatisserie.co.nz“
Matt & Kirsty