What's Cooking: Bridget North

Bridget North. Picture / Carolyn Robertson

Bridget North is the operations manager of Pandoro. The baker's daughter did a psychology degree but was lured back to bread, working in Europe's artisan bakeries and graduating from the American Institute of Baking.

What's your idea of the perfect bread?

I love artisan breads, especially a sourdough Vienna or French boule, because they are natural and simple yet have such wonderful flavour. This is especially so in the crust, the development of which comes from the long, slow fermentation and the special way in which these breads are baked.

What about the perfect pastry?

A well-made croissant is hard to beat, and occasionally an almond croissant.

Favourite cake?

Pineapple and brazil cake.

What's the biggest-selling bread at Pandoro?

Ciabatta is our signature bread.

What's your favourite cookbook?

My father. Okay, he's not a cookbook, but he is always my first reference. We have a pretty good library, so I like to browse.

What do you always have in your fridge and kitchen cupboard?

Extra-virgin olive oil and balsamic vinegar to go with the ciabatta.

What are your three favourite ingredients?

Maasdam cheese, fresh fruit and Swiss chocolate.

Most useful kitchen gadget?

A baking-stone for making great pizza.

What's your idea of the perfect meal?

Eating a margherita pizza in Rome with the man in my life.

Drink of the moment?

Pink champagne on special occasions.

Your favourite restaurant?

This is hard, as there are many good restaurants in Auckland but the one we frequent most is Soul Bar & Bistro.

Do you have a baking tip?

Know and understand your oven.