NZ Lifestyle Magazine Group


The appropriately named Rebecca Rolls began baking bread for herself back in 1989 but has since developed her skills into a business that keeps her busy six days a week — four days baking and two days selling at markets in Horowhenua and Wellington. While she started with wheat loaves, the demand for gluten-free sparked a shift. “I got tired of saying, ‘No, sorry, I don't have gluten-free' so thought I should give people what they wanted.” Rebecca and her bakers mill most of the activated seed flours themselves, something she loves to do. “I want the flour to be as fresh as possible. That's my passion — making it on the spot.” Rebecca has been baking Thoroughbread loaves and rolls since 2002, and still enjoys going to the markets. “That's where I get my best customer feedback.” Thoroughbread is available at many outlets around the region (and most of New Zealand), including Bennik's Eggs in Levin and Petal & Bee in Foxton. However, visitors are welcome to ring the bell at her bakery and buy directly. 25 Tōtara Street, Levin. (06) 367 8292,