Albert Psaros - giving Pukekohe its daily bread.

Newly opened Albert’s Kitchen in Pukekohe is foodie heaven (and my heaven too!)

Firstly, there’s the eclectic range of fresh baked, artisan breads with new loaves being trialled all the time (so very yummy).

Then there’s firm-fleshed vegetables, straight from the garden; local condiments and preserves; moreish Mercer cheeses; grass-fed beef and luscious sweet treats that you don’t even want to resist (I didn’t!).

But more than all that, there is owner Albert Psaros’ philosophy of personal and personable service. In fact, Albert’s decision to add a retail arm to his already busy wholesale bakery sprung from wanting to serve his customers personally.

Now, following an almost spur of the moment decision to sign the lease on vacant premises at the corner of West and Seddon Streets, Albert has gone from hard-working Ramarama baker to hard-working Ramarama baker AND Pukekohe shopkeeper (praise be!).

What’s more, you couldn’t get a more enthusiastic or talented operator whose intertwined cultural and culinary heritage explains a lot about his enthusiasm for a mix of food and people.

Born to Greek parents, raised largely in South Africa, travelled to the UK in his early 20s, then met and married a Kiwi lass, whose Dutch-born parents grow vegetables (and flowers) in Drury…..well, it doesn’t take a genius to see why Albert chose to settle in a district renowned for its market gardens, agriculture and lifestyle blocks.

“While I’ve had a career in IT, I grew up in a food-loving family, worked in restaurants and also trained as a baker,” Albert says. “I love this area and when we discovered an unused bakery at Ramarama, it seemed the ideal place to start a wholesale bread-making business.”

That was four years ago and it wasn’t long before the bakery’s artisan breads – fig and walnut, German seed loaf, ham-filled baguette, cheese and cumin sourdough plus many more – were being keenly sought by cafes and restaurants.

However, Albert’s desire to provide the all-essential personal touch to his business finally resulted in Albert’s Kitchen. There, shoppers are not only confronted with a delicious range of fresh from the oven breads but the likes of mouth-watering, sticky lemon slice (to die for); pear-shaped amygthalota of ground almonds and egg then coated in orange blossom water and icing sugar (divine) and Greek-style baklava (take home or enjoy with your coffee of choice).

There are smooth, ripe aubergines and rosy capsicums (among other produce) from his father-in-law’s estate, infused olive oils from the Simunovich olive grove at Bombay and Dutch-style cheeses from acclaimed Mercer cheesemaker Alfred Afrink as well as many other pantry items designed to make cooking and eating a pleasure (and it is definitely my pleasure).