Mr and Mrs Gilbert are probably best known for their involvement with the Otago Farmers Market, where they have been a regular fixture since October 2007, trading under the name Lievito Bakery.
Until last year, that was their only retail outlet but increased production led to the need for larger premises and a new bakehouseand shop opened in Otaki St in November.
Although the couple had not initially been looking for shop space, it has allowed them to expand their business.
They now sell a variety of breads, pastries and pies and their own range of preserves, along with a range of delicatessen products from artisan producers around the country, and are on-sellers of a wide range of goods.
Now, the couple want to ''excite people back into food'' by encouraging them to go home and have fun in the kitchen, even if that meant pouring a glass of wine as they cooked, Mr Gilbert said.
Baking classes were recently introduced and they were now receiving requests for cooking classes.
The couple bought the Lievito business in October 2007. It was the brainchild of Otago Polytechnic chef tutors Tony Heptinstall and Adrian Woodhouse, and first made its appearance at the farmers market in 2003.
Mr and Mrs Gilbert had also bought the Charlotte French Bakery, in George St, in 2006 and sold it in 2008.
They continued to expand the Lievito business and, in 2009, won an award from the Baking Industry Association of New Zealand for the best gluten-free bread. Mr Gilbert is a qualified baker and chef who is now on the board of the Baking Industry Association. His wife has a background in the hotel industry and now works at Polson Higgs.
Operating from a tiny space, while employing another full-time baker, became a challenge - particularly when all three were there on a Saturday morning - which led to them seeking new premises.
Customers at the farmers market had also been constantly asking when they were going to open a shop during the week.
The couple enjoyed the market and the interaction with the public. There was a ''really positive atmosphere''. People were there because they wanted to be, Mrs Gilbert said.
The market was still a very substantial part of their business and it would remain a vital part of it. It was something they enjoyed doing and a concept they believed in. It was also a ''great testing board'' that provided immediate feedback.
Otago boasted a lot of ''foodie people'' who were very clever and forward thinking, Mr Gilbert said.
Long hours were required in such a business and Mr Gilbert was usually at work at 3am or 3.30am on Saturday mornings. Easter hot cross buns required a 1am start.
He liked the idea of eventually taking the concept of Gilbert's Fine Foods to other centres, like Queenstown and Invercargill.
