27 / Vogel’s Bread

New Zealand’s ‘favourite’ bread has its beginnings in a bakery established in Ponsonby, Auckland, in the 1940s by a German refugee, Dr Ernst Reizenstein. In 1962 the business was bought by Johan Klisser, from Holland, who obtained the rights to bake a Swiss-style wholegrain bread that had been introduced earlier to Australia by Dr Alfred Vogel, a Swiss nutritionist. Vogel’s Bread was later produced by Klisser’s Farmhouse Bakery in South Auckland, and in the 1990s was the subject of television advertisements showing young New Zealanders abroad, homesick for their favourite bread, attempting to smuggle loaves through Customs.

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