The Kiwi pie at Althea by Zin doesn’t contain kiwifruit, as you might expect. It’s actually a bacon and egg pie, which is a popular breakfast dish in New Zealand. Owner-chef Kim Currie crossed the ditch in 1982, opening Zin Food + Wine House (formerly The Zin House) in 2014, followed by bakery Althea by Zin in 2021.

The bakery makes a range of breads, from spelt and mixed-grain sourdough to focaccia, but it’s the golden, ridged baguettes that the team is especially proud of. Danishes are filled with figs, apricots and quinces grown on their 1000-acre organic and biodynamic Tinja Farm, while their own pasture-raised beef and lamb are used to fill the pies.

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