The hotel was sold to Kiwi investors in October last year, and general manager Warren Barclay was seeking to capitalise on traffic through the valley.
"The pub is for sit-down breakfast, lunch and dinner and bar snacks," Mr Barclay said.
"Generally the pub isn’t busy early in the morning, particularly during the winter.
"Breakfast is a bit too long for skiers they just want something to grab and go, that’s why we open at 6.30am."
The bakery is located in the historic general merchant next to the Cardrona Hotel, which Mr Barclay believed once housed a bakery in the 1960s.
"We haven’t changed anything, all we’ve done is a lick of paint and have been working within the footprint that is already there," he said.
"Everything is done out of our kitchen, that is probably one of our real differentiators that everything is made on site, nothing is brought in.
"The great thing about the bakery is that it’s actually part of our existing food plan.
"Our head chef is originally a patisserie chef so she is really into it and thinks a bakery is absolutely needed," he said.
Mr Barclay said the bakery continues to grow as word of mouth gets around but reactions so far have been positive.
"It’s still a bit of trial and error as to which products work and which don’t, but we’ve got all the basics covered.
The bakery has been operating for around two weeks and is open seven days a week from 6.30am.
