Pies prove popular at bakery’s new branch

Bakehouse on Bond George St and Frederick St store manager Tenniell Anderton sauces up one of the...
Bakehouse on Bond George St and Frederick St store manager Tenniell Anderton sauces up one of the bakery’s "angry sausage rolls", made with North African-inspired spices and chillis. PHOTO: GREGOR RICHARDSON
A Dunedin bakery has opened a new branch in the central city as pie sales show no signs of cooling down.

Bakehouse on Bond — the pioneers of the "angry" pie and sausage roll — has opened its third store in the city in Frederick St.

The store opened its doors on Tuesday, and as of yesterday morning had already sold 530 pies.

Bakehouse on Bond owner Tom Bullock said pies always sold well and brought people through the door.

"Dunedin always loves a good pie.

"It’s always been a popular product in Dunedin and it always will be."

The bakery group’s first store in Bond St — formerly known as Cottage Bakehouse — had operated for about 18 years, and a second store in George St was established in 2021.

Mr Bullock said the George St store had done well and Bond St was "very popular", but they had been on the lookout for options closer to North Dunedin.

The two older shops averaged about 300 customers each day, and Frederick St had already seen pretty similar foot traffic in only a few days.

Bond St appealed to an office and trades-based clientele, George St to retail workers, and Frederick St to medical and dental staff and students, he said.

While their product trends were relatively consistent across all three stores, Frederick St had been "very pie driven" in its first few days.

Mr Bullock said their "angry" range of spicy pies and sausage rolls had garnered "a bit of a cult following".

The bakery introduced them a few years ago as a different play in the market, one that was more of a "genuinely hot" product.

"We always found that chilli pies weren’t actually all that hot, so we made one that was pretty hot.

"It went really well. People really enjoyed it."

Mr Bullock said the key to their retail success in the past few years was their price points, to offer people the best value they could provide while keeping up staff wages.

But the bakery offered more than just pies.

"Most people aren’t going to eat a pie every day.

"The sandwich market keeps that available for them for a good price point for lunch."