We are lucky to work with many wonderful chefs and artisan producers to bring together our gourmet hampers and care packages. At Angel Delivery, we pride ourselves on using only the best ingredients and products. We love our local community of food providers and producers and strive to use locally sourced seasonal products wherever possible. Our menu is changed seasonally, with new and exciting items added from a range of fabulous and well-known New Zealand foodies. Here, you can meet some of our suppliers and get an insight into how they work with Angel Delivery...
Mela Apple Juice
We've been including Mela apple juice in our hampers since day one, and we love working with this lovely family-owned Kiwi company.
Tell us about your business? What do you make? Mela presses only the freshest, crunchiest New Zealand apples we can get our giant apple crushing hands on. We are family owned and operated and we press our juice by single variety from 100% New Zealand apples. In a response to a market heavily dominated by beverages containing added sugar and caffeine, Mela provides a healthy alternative. Mela juices have no sugar added, are preservative free, and contain no genetically modified ingredients.
What is the most special thing about your products? We make our juices from 100% fresh pressed New Zealand apples. We press by single variety so consumers can select an apple juice that matches their taste preferences. Sweet lovers adore Pacific Rose juice and those with tangy tastes love Granny Smith. We are 100% family owned and operated.
How long have you been making your products? 15 years.
What is your favourite thing about making your products? Being involved in all parts of the business, from pressing and bottling the juice to accounting to marketing and sales.
How did you come to work with Angel Delivery? We have worked with Angel Delivery for over 10 years back when the company was Baby Angel. Baby Angel approached us as they had tried and love our juice and the rest is history!
What do you like about working with Angel Delivery? Always friendly and helpful. Fantastic communication! We love knowing that our juices are going into boxes that make people happy when they most need it :)
With a fantastic 30 year history in Wellington, we are very proud to have Aro Bake treats on our menu. Their owner Max sat down with us to share a bit about their business and what has made it so successful.
What do you make? We make it all, cakes, pastries, breads, biscuits, pies and lunch items.
What makes your products special? We use butter and not margarine, fresh eggs, fresh lemons... We don't flavour a generic cake mix, but make separate specific cakes of different types.
How long have you been making your products? Arobake has just entered its 30th year.
Why do you love what you do? At Arobake, we place the emphasis on the centrality of food - good baking, family and feasts. Embracing traditions passed down over the ages, as well as our own.
How did you start working with Angel Delivery? Rebecca from Angel Delivery was a fan of our products, so that's how we started working together.
What do you love about working with Angel Delivery? The idea of a cake or a meal as help to a friend is a great idea, we are very happy to be part of that.
Kapiti Artisan Bakehouse
The authentic hand made bread we use in our hampers is made the way bread was made in Europe 200 years ago. Kapiti Artisan Bread is totally natural with no preservatives, no additives, no artificial ingredients. Authentic, healthy and delicious bread made in Otaki.
What do you make? We currently have 9 lines, which are all handmade, additive and preservative free with all the toppings and flavourings made in-house. Every product is baked through to the centre and all that is needed is to bake at home for about 10 minutes. They are sold par-baked and chilled, and more recently frozen, and will last four weeks unopened in the fridge.
How did you start out? The Bakehouse was established in 2003 by David Winterbottom, a recent arrival from the UK. After working as a chef, pastry chef and baker in some of the world's best restaurants and opening his own restaurant at the age of 24, David caught the travel bug and fell in love with New Zealand and the Kapiti Coast. He started out sub-leasing a space, a little corner with a second-hand oven and mixer, and went from there. After taking a stall at the local market, he then started knocking on the doors of local cafes and restaurants offering to make products specifically for them. A move to hand-made par-baked bread that could be sold nationally followed, establishing Kapiti Artisan Bakehouse as it is today.