*/ { landing: { product_heading: "Rye and Whole-Wheat Sourdough Subscription", product_note: "Order by midday Tuesday for Thursday delivery to these West Auckland \u003ca href=\"#\"\u003eareas\u003c\/a\u003e", ticker_heading: "ORGANIC:", ticker_content: "Locally grown whole-grain flour is transformed into delicious and practical bread for everyday life", }, contact: { label: "Get in touch", title_left: "\u003cp\u003eIf you’d like to get in \u003cbr\/\u003etouch, or you’re interested in stocking our Kōpiko sourdough loaves,\u003c\/p\u003e", title_right: "\u003cp\u003eplease email \u003ca href=\"mailto:maya@kopiko.nz\" title=\"mailto:maya@kopiko.nz\"\u003emaya@kopiko.nz\u003c\/a\u003e\u003c\/p\u003e", }, blocks: [ { component: "Intro", label: "Better Bread, Every Day", title_left: "\u003cp\u003eYour New, Ancient Loaf..\u003c\/p\u003e", title_right: "\u003cp\u003eKōpiko delivers\u003c\/p\u003e\u003cp\u003efreshly-baked sourdough loaves direct to your home using nutritious\u003c\/p\u003e\u003cp\u003ewhole-grains.\u003c\/p\u003e", image: "\/\/cdn.shopify.com\/s\/files\/1\/0438\/9086\/8378\/files\/intro.jpg?v=1595366804", image_caption: "\u003cp\u003eWe deliver your loaf for just $2. You can \u003ca href=\"\/account\" title=\"\/account\"\u003epause, change or cancel your delivery\u003c\/a\u003e preference at any time. Currently we deliver within West Auckland. Join our \u003ca href=\"#newsletter\" title=\"#newsletter\"\u003enewsletter\u003c\/a\u003e to be notified as we expand delivery to new neighbourhoods. \u003c\/p\u003e", preorder_text: "\u003cp\u003eThanks to your\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003epre-orders\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003ewe only bake what we know will be eaten, which means none of our bread goes to waste.\u003c\/p\u003e" }, { component: "Loaves", label: "Our Loaves", title_left: "We bake bread with a longer life than most artisanal loaves,", title_right: "in a shape great for storing, slices, sandwiches and toasting.", description: "\u003cp\u003eOur focus is to bake nutrient-dense loaves that are practical for everyday family life. Time and \u003ca href=\"#home-fermentation\" title=\"#home-fermentation\"\u003esourdough fermentation\u003c\/a\u003e are key ingredients to bake highly nutritious bread.\u003c\/p\u003e\u003cp\u003eWhole-grain sourdough stays fresher for longer. Bran in whole-grain flour holds more water than extracted white flour can, therefore our 100% whole-grain loaves take longer to dry out. Acetic acid produced by Lactobacillus bacteria during sourdough fermentation helps our loaves to keep longer by naturally inhibiting the growth of mould and slowing down the staling of starch. No preservatives needed.\u003c\/p\u003e", image: "\/\/cdn.shopify.com\/s\/files\/1\/0438\/9086\/8378\/files\/loaves.jpg?v=1595366810" }, { component: "Process", label: "Our Process", title_left: "Bread has undergone a complete transformation over the last century in terms of how it's made", title_right: "and its nutritional value has largely been lost along the way.", tab_title_1: "Our Grains", tab_title_2: "The Milling", tab_title_3: "Fermentation", tab_description_1: "\u003cp\u003eFlour is produce and not all flour is created equally. Therefore, better bread starts with better grain.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWe source organic and spray-free whole-grain grown in Canterbury. \u003cbr\/\u003eOnly whole grains are selected because they hold all of the nutrient-rich fiber, minerals and vitamins that are essential for our health.\u003cbr\/\u003eNo chemicals are used in growing or storing our grain.\u003cbr\/\u003e\u003cbr\/\u003e\u003c\/p\u003e", tab_description_2: "\u003cp\u003eOur whole grain flour is stone-\u003cbr\/\u003eground in small batches in Canterbury. \u003c\/p\u003e\u003cp\u003eStone grinding is a gentle, low temperature flour making method that preserves all of the grain\u0026#x27;s nutrients in its original proportion, including the precious germ, which holds beneficial vitamins and minerals.\u003c\/p\u003e", tab_description_3: "\u003cp\u003eSourdough starter has been used to leaven bread for most of human history. It contains Lactobacillus bacteria and multiple wild yeast strains which are naturally occurring. Baking with sourdough starter requires a long fermentation which unlocks the nutrient potential of whole-grain flours.\u003c\/p\u003e\u003cp\u003eThe time taken to leaven our loaves allows for the break down of proteins (gluten) into amino acids making it easier to digest. Many of the simple sugars in the grain are pre-digested by the wild yeast during this slow fermentation, which is good for our blood sugar levels. \u003cbr\/\u003e----\u003cbr\/\u003eLactobacillus bacteria, present in sourdough culture, play a key role improving the nutritional value of sourdough bread. In nature Phytic acid protects the mineral nutrients within plant seeds until they are ready to sprout and require this energy. But for humans, Phytic acid is considered an anti-nutrient because it binds minerals within our digestive tract. Lactobacillus bacteria create a lightly acidic pH level in our bread dough which activates the enzyme Phytase. Phytase breaks down Phytic acid, unlocking the grains’ mineral content, and making it available for our digestion.\u003cbr\/\u003e\u003cbr\/\u003e In contrast, commercial bread making uses baker\u0026#x27;s yeast, a fast acting single yeast strain, which contains no beneficial bacteria. It was introduced to speed up bread production around 160 years ago. The use of baker’s yeast short cuts the critical longer sourdough fermentation process required to bake highly nutritious bread.\u003c\/p\u003e", image: "\/\/cdn.shopify.com\/s\/files\/1\/0438\/9086\/8378\/files\/process.jpg?v=1595366820" }, { component: "Delivery", label: "Delivery", title_left: "We're interested in helping to restore bread as a", title_right: "highly nutritious part \nof our daily diet.", description: "\u003cp\u003eWe want to share \u003ca href=\"#home-fermentation\" title=\"#home-fermentation\"\u003ehow healthy bread is made\u003c\/a\u003e and to make this bread easily available to you. So, starting locally, we’ve set up our West Auckland weekly sourdough delivery run.\u003cbr\/\u003e\u003cbr\/\u003eJust like milk, this is how many families used to receive their weekly loaves in New Zealand pre 1940.\u003cbr\/\u003e\u003cbr\/\u003eWe wrap and deliver your freshly baked loaf to your letterbox, or hang it on your front door. Order by midday Tuesday for Thursday delivery. You can \u003ca href=\"\/account\" title=\"\/account\"\u003epause, change or cancel\u003c\/a\u003e your delivery preference at any time.\u003cbr\/\u003e\u003cbr\/\u003eThanks to your pre-orders, we only bake what we know will be eaten, which means none of our bread goes to waste. In an industry where the majority of bread is baked quickly and with cheap ingredients, the cost of food waste is low. We want to move away from waste.\u003c\/p\u003e", image: "\/\/cdn.shopify.com\/s\/files\/1\/0438\/9086\/8378\/files\/delivery.jpg?v=1595366828" }, { component: "Baker", label: "The Baker", title_left: "We bake sourdough bread only, with sourdough starter,", title_right: "without the use of any baker's yeast.", description: "\u003cp\u003eBefore moving home to Auckland, I lived in Los Angeles and Brooklyn, New York, for 13 years. This is where I started baking sourdough bread for my family, friends, and neighbours. As my understanding of bread science developed I realised that much of the bread available to us does not hold good nutritional value, and that I could bake healthy loaves by adopting traditional sourdough fermentation techniques.\u003cbr\/\u003e\u003cbr\/\u003eWhile living in NY, a friend suggested I attend a weekend sourdough workshop with the great American baker, Sarah Owens. Being in her kitchen in Far Rockaway with a group of keen bread bakers totally resonated with me. I came away from that weekend with my Rye sourdough starter, Ryan, and the understanding I wanted to be a full time baker. I went on to study Artisan Bread Making at the International Culinary Centre in New York with Chef Johnson Yu, graduating with honors in 2018.\u003cbr\/\u003e\u003cbr\/\u003eWorking now from our Kōpiko kitchen, situated in a lovely old fruit packing shed in Oratia, Auckland - we put great effort into sourcing sustainably-grown, local whole-grain flour. We bake and deliver highly nutritious hand-made loaves to our local community and sell our bread at the Titirangi Village market.\u003cbr\/\u003e\u003cbr\/\u003eThank you for taking the time to learn about Kōpiko. I hope you’ll try our bread soon, and we always love to hear your feedback. \u003cbr\/\u003e\u003cbr\/\u003eMaya Handley\u003cbr\/\u003e\u003cbr\/\u003e\u003cbr\/\u003e\u003c\/p\u003e", image: "\/\/cdn.shopify.com\/s\/files\/1\/0438\/9086\/8378\/files\/baker.jpg?v=1595366835" }, { component: "Ordering", label: "WAYS TO ORDER", title_1: "Subscribe for home delivery", title_2: "Collect from our Oratia bakery or from Father Rabbit Herne Bay", title_3: "Visit us each Saturday at The Shed Collective Fresh Food Market and monthly at The Titirangi Village Market", label_1: "DELIVERY", label_2: "PICK UP", label_3: "FARMERS MARKET", description_1: "\u003cp\u003eWe wrap and deliver your freshly baked loaf to your letterbox or hang it on your front door.\u003c\/p\u003e\u003cp\u003ePre-order your loaf by midday Tuesday for Thursday delivery. Orders placed after 12pm Tuesday will be delivered the following Thursday.\u003c\/p\u003e", description_2: "\u003cp\u003ePre-order your loaf by midday Tuesday and collect it from our bakery on Thursday from 9am, or from Father Rabbit Herne Bay anytime after 12pm.\u003c\/p\u003e\u003cp\u003e99 Parrs Cross Road\u003cbr\/\u003eOratia, Auckland 0612\u003c\/p\u003e", description_3: "\u003cp\u003eEach Saturday from 9am - 1pm, The Shed Collective Fresh Food Market is held on site at the bakery kitchen. Pop in for your sourdough loaf, coffee, spray free produce and plenty more beautiful plant based food.\u003c\/p\u003e\u003cp\u003e99 Parrs Cross Rd, Oratia. Auckland 0612\u003c\/p\u003e\u003cp\u003eWe\u0026#x27;re also at the Titirangi Village market, held on the last Sunday of each month from 10am–2pm.\u003c\/p\u003e\u003cp\u003e500 South Titirangi Road, \u003cbr\/\u003eTitirangi, Auckland 0604\u003c\/p\u003e" } ] } /*