There's also a strong focus on becoming a "local" - in the same way that people have their local petrol station, or local fish and chips, they want to be known as people's local bakery.
"We want to create that local environment and feeling."
A passionate foodie, Cathie said when the opportunity came to buy the business 13 years ago she jumped at the chance. In 2008 they doubled the size of the business, expanding into the neighbouring shop after it was left vacant during the recession
The recent revamp of the bakery, which included the name change, significant changes to the menu and increased seating, has been in the pipeline about 12 months and is the most significant chance during the time she's owned the business.
"This is like a new start. There has been some learning curves as we come to terms with how we do things."
Changing food habits and more demand for the wholesome, whole foods led to the changes. Everything is made on site which helps better cater for the increased amount of dietary requirements - such as people being gluten free and dairy free.
"People are becoming a lot more aware of what they eat. They don't want as many preservatives."
The years of experience haven't led her to scrapping the old favourites though. She still says you can't go past the pies and the good old custard square.
"We found a niche that isn't being catered for. We're trying to be a little bit more of an upmarket bakery."
She said they made a decision early on to have a focus on serving people and have always shied away from going down the self-service road.
"It's the service that they come here for. Staff build relationships with their local bakery."
Loren, who has been in the bakery since an 11-year-old through to turning 18, recently returned to the family business after spending some time in Australia, bring her partner back to work in the family business too.
Cathie said having that family business was a wonderful thing.
"It's great. You've got lots of support and you share the joys and the hard times together."
She said one of the biggest challenges of being in business was finding the right staff and the right staffing dynamics but that was offset with great loyalty when they found the right people. Loren said she had seen her mum put plenty of hard work into the bakery.
When she first purchased it Loren and her brother were 11 and 7 and their father worked away from home, so her mother juggled being a mum with being a business owner.
"You need a lot of passion and determination. And you need a bit of creativity to be in the food industry."
And that passion and determination isn't fading.
Once the changes at Pantry d'Or have settled down the next plan is to expand by opening up another outlet - although they don't know yet whether that will be in Rotorua or further afield.
