A Sweet New Chapter - Bennetts Chocolate
Led by the next generation of the Bennett family - Brodie, Emily, and Harry - the iconic Mangawhai based brand is expanding its offerings with the addition of a bakery.
With a rich family legacy dating back to 1998, Bennetts has always been more than just a beloved chocolate shop. Known for crafting exquisite treats with unique flavours, served in as welcoming and open space, the team is taking the next step in their journey with a new venture that has been years in the making.
The idea of opening a bakery isn’t a new concept. In fact, it was a key component of the original vision of the Mediterranean-style Bennetts venue they set out to create back in 2008. While plans didn’t materialise at the time, the concept stayed close to the family’s heart, waiting for the right moment. That moment arrived when Brodie Bennett, head baker and part of the second-generation leadership team, developed a passion for breadmaking.
Brodie’s journey to the bakery was shaped by international experiences. He honed his culinary skills working as a chef in some of the world’s most renowned kitchens, from Paris to Provence, before falling in love with the art of breadmaking and the magic of sourdough at the Ballymaloe Bakery in County Cork, Ireland. There, he saw firsthand how bread is more than just a staple; it’s a lifestyle, a topic of conversation, and a daily ritual in every household. Inspired by these experiences, Brodie returned home determined to bring the same level of care and tradition, sharing his love of breadmaking with Mangawhai and its surrounding areas.
The bakery is a natural extension of Bennetts’ food-focused ethos and fits seamlessly within the space they had available adjacent to their chocolate shop. With the town’s growing population and a lack of freshly baked sourdough options, the Bennetts team saw an opportunity to fill the gap. The bakery is a takeaway-focused space where customers can watch the magic unfold. With an openstyle setup, visitors are treated to the sight of dough being shaped, croissants being rolled, and the aroma of fresh bread wafting through the air.
The offerings include a variety of breads, pastries, and, of course, coffee to complement the experience. Local collaborations are a highlight, with creations like McLeod’s Rye made using McLeod’s Porter beer, sausage rolls featuring Mangawhai Butcher’s premium meat, and a selection of products made using organic flour sourced from Milmore Downs in the South Island. Naturally, Bennetts’ signature chocolate also makes an appearance in the bakery’s indulgent treats.
Currently open Wednesday through Sunday until sold out, hours may adjust as the business evolves with the bakery quickly becoming a favourite for locals and visitors alike. The Bennetts team has big plans for the future, including having the bakery open seven days a week, and introducing new items such as pies while continuing to expand their range of baked goods.
For the Bennett family, this new chapter is about more than bread and pastries - it’s about building on their legacy and sharing their passion for food with the community. By combining traditional techniques, highquality ingredients, and a love for the craft, they’ve created a space that’s as warm and inviting as their famous chocolates.
www.BennettsChocolate.co.nz | www.instagram.com/BennettsChocolates