Rebel Bakehouse a finalist in innovation

Rebel Bakehouse’s creations with crickets and hemp see them recognised as a finalist for Wellington Gold Awards’ Innovation Gold category.

Words Emily Wilton

The Wellington Gold Awards are a celebration of the inspiring businesses in the Wellington region, and Rebel Bakehouse have been announced as finalists in Innovation Gold following the release of their new creative wrap variety, consisting of crickets and hemp flour.

Through the creation of the new wrap variants, Rebel Bakehouse have found alternative sources of protein to match consumer demands for healthier, more sustainable food products.

“Introducing Kiwis to crickets and hemp has started a new conversation about what we’re eating and the impact of our choices on the environment. Since Rebel Bakehouse hit the shelves in March [2019] we’ve seen sales double,” Chris Petersen of Rebel Bakehouse says.

He says form and functionality were key steps in the creation process, and the team focused on the testing and innovation of the wraps’ feasible handling.

“If you take a Rebel Wrap and scrunch it up in your hand, it will bounce back flat and unbroken, unlike any other wrap product on the market. Investment in the new processing equipment, a bit of Kiwi ingenuity and tinkering with the cooking process helped Rebel achieve its ‘bounce-back’ ability.”

Rebel Bakehouse has also announced their next direction is to produce 100 per cent pure Kiwi Cricket flour.

The flour will be used for their Cricket Wraps and future wraps, with the first pilot farm currently in the development stage in Wairarapa.

The team behind Rebel Bakehouse, BreadCraft, has been going strong since it was first established in 1942 and they’ve been well known for their originality.

The Wellington Gold Awards will be holding its Gala Dinner on Thursday 25 July. The awards evening is a way of showcasing the many talents and capabilities of Wellington’s businesses, as well as paying tribute and thanking those who are building the community.

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