Popular Rolleston bakery in liquidation

Thomas Holleaux preparing bread at Ma Petite Bakery. Photo: File image
Thomas Holleaux preparing bread at Ma Petite Bakery. Photo: File image
The Covid-19 pandemic is being blamed for the closure of a popular artisan bakery at Rolleston.

Ma Petite Bakery Ltd was placed into liquidation on May 24.

Liquidators Lynda Smart and Geoff Brown, of Rodgers Reidy Chartered Accountants in Christchurch, were appointed by the company’s sole shareholder and director, Thomas Holleaux.

"The director has advised that the reason for insolvency was due to the Covid-19 pandemic," Smart and Brown said in the liquidators’ initial report.

In a notice to creditors, joint liquidator Smart calls for creditors of the company to make their claims by July 5.

The most recent financial statements the liquidators had were to March 31 last year.

Ma Petite Bakery Ltd is now in liquidation. Photo: Facebook
Ma Petite Bakery Ltd is now in liquidation. Photo: Facebook
The business’ books showed $1784.44 outstanding, while the liquidators were aware of preferential employee claims for $2152.97 unpaid holiday pay.

An investigation into the books would be conducted to determine any further debts.

"Subject to further verification, we estimate that there will be funds available to unsecured creditors. However, as we are in the early stages of our investigations, we are unable to reliably estimate this amount," they said.

Holleaux has not responded to requests for comment.

The bakery posted to its Facebook page on May 24 that it was permanently closing.

"The bakery was a beautiful adventure and we thank you immensely for all your support and kind words over the last year and a bit."

There were more than 370 reactions and 165 comments as residents posted about their sadness at the closure.

"What a sad day! You should be so proud of Ma Petite, hospitality has been an uphill battle with Covid-19. I’ve loved coming in for your beautiful croissants, pain au raisins, sugar brioche and all of your other beautiful creations," said Martina Hart-Turn.

"Covid has made things so much tougher! Bigs hugs guy! We loved your pan au raisin! My absolute fav and you can’t beat quality French baking," said Jarnia Kupe.

Holleaux told the Selwyn Times in April last year in the first week of operation goods "just flew off the shelves".

He was sourcing all his ingredients in Canterbury and would be supplying cafes and restaurants across the district as soon as he could increase production.

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