Ed & Ryan of Volare

“Honestly, I just wanted to make bread – it’s the partnership that made the growth possible because Ed loves the business side of things and I get to focus on product.”

Can you walk us through a typical morning at the bakery? How much is involved with the logistics?

Ryan: The bakery runs 24/7 – there’s always something happening. My day starts around 6am, and I usually have a couple of quiet hours when the equipment’s free to do some R&D or catch up with department managers.

Ed: Around that time, the vans are already loading up. We’ve got eight that head out across Auckland, Hamilton, and Tauranga every morning – it’s a well-oiled machine now, but there’s a lot of moving parts behind the scenes.

What do you think makes your bread stand out from other bakeries?

Ryan: Simplicity. It’s just flour, water, and salt – and time.
Ed: Yeah, the time it takes is everything. We don’t rush it.

What core values are you met with when making menu and/or business decisions?

Ed: Our core values inform every business decision we make, big or small. They are:

• Big enough to get the job done, small enough to care.

• One team. 

• Everything meets the Volare standard.

Ryan: People, place, and provenance is something we always consider when making decisions about our products. We’ve made a real conscious effort to support other local businesses and to source local ingredients where we can.

What has been your biggest learning curve as a partnership or business in general?

Ryan: There are no silver bullets in business. You’ve got to stay dynamic and flexible.

You’ve recently moved to a new bakery premises and now have 5 stores throughout the Waikato - has this growth of the business come as a surprise or has it always been in the pipeline?

Ryan: Not a surprise, but we’re super grateful for the Waikato community who’ve backed us since day one. Growth has always been organic – we make sure the foundations are solid before moving forward. Honestly, I just wanted to make bread – it’s the partnership that made the growth possible because Ed loves the business side of things and I get to focus on product.

Hamilton East has been home for you for some time - what does that community mean to Volare?

Ryan: It’s where we grew up as Hillcrest High students, always in the area. It’s also always been a food hub, and we’ve had a store there for years now. It’s been cool to watch it evolve.

Ed: Growing up there makes it even more special. It’s home.

On that note - what’s next for Volare? What does the future look like?

Ryan: Keep doing what we do best – make great products, collaborate with local suppliers, and invest in our people.

Ed: More of that. Keep improving, keep growing, but never lose what makes us, us.

Quickfire

Go-to loaf?
Ed: Pain au Levain
Ryan: Pain au Levain

Go-to sweet treat?
Ed: Danish
Ryan: Puff-pastry off-cuts from our custard sqaure

One item you could eat every day for the rest of your life?
Ed: Classic on Rye
Ryan: San Francisco (or dark chocolate)

Favourite pastime at Made?
Ed: Having a beer with friends, then deciding what’s for dinner.
Ryan: Early AM’s when the big windows are open to the street

Go-to dinner order at Made?
Ed: Reggie’s.

Pop in and visit Volare on your next visit to Made, located at the Grey Street entrance.