PEACH & WOLF FAMILY BAKERY - The Equinox Building, 29/87 Ocean Parade, Coffs Harbour, NSW
A passion for pastry...
Biting into flaky, buttery pastry is one of life’s simple yet luxurious pleasures!
Peach & Wolf is a family bakery in Coffs Harbour, and it got my attention for several reasons: it’s an independent family owned business, everything is made on site, and they know the secret to making great pastry.
Positioned across from Park Beach, you could easily make breakfast a walk along the beach with a sweet or savoury pastry in one hand and a barista made coffee in the other. Or sit at a table outside with your canine friends as you munch and brunch.
But be prepared to struggle with what to choose – will it be a giant cinnamon swirl, a sticky toffee bottom boy, a savoury pastry, or one of each? And behind the counter, you’ll spy bakery trolleys laden with loaves of bread.
What also makes this bakery different is the personal touch – owners Laura and Will are right there taking your orders and chatting with each customer.
Peach and Wolf Bakery seemed to arrive out of nowhere, but it’s as if they’ve been here forever.
Originally from Sydney, Laura and Will moved to Coffs Harbour to live closer to the beach, to start a business, and raise their son. The bakery opened in June 2022 and has seen queues snaking out the door since then.
"The beaches are beautiful, the people, everyone is so nice and welcoming. And I love the access to fresh, locally grown produce like berries, and citrus," Laura tells me.
"We don’t buy from big suppliers. We prefer to use spray free, local produce for our pastries. That's why the flavours change every week."
What does the name Peach & Wolf mean?
Laura explains those were their nicknames when they first met. At the time they lived far away from each other. Laura’s hands were usually covered with dough, and Will was busy in construction, scaffolding.
"We needed a quick way to communicate," says Laura. Their namesake emoticons "let each other know we were thinking of them."
Running a bakery is hard work, so for fun Laura gives all her pastries names – the Kevin Bacon, Toffee Bottom Boys, Cinnie Scrolls, The Kevs, Le Monsieur ...
Although nameless, their sausage rolls get plenty of attention due to their eye-popping size.
Always experimenting, a recent creation was a lemon myrtle-vanilla crème patisserie sandwiched between two layers of cultured butter croissant pastry.
With her shift starting at 12am I asked Laura what she ate for breakfast?
"Peanut butter on a big chunk of sourdough – made by us!"
PEACH & WOLF FAMILY BAKERY, Ocean Parade, Coffs Harbour NSW | Wed-Sun from 7am
Food Review written by Awia Markey and published in HARBOUR magazine July 2022 issue.
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