The Baking Industry Association of New Zealand is about supporting and promoting the baking industry, its products, lead and grow the base of bakers and baking apprentices in New Zealand.

Members of the BIANZ are owners and managers of a wide variety of bakery-related businesses across the country, including bakery, cafe, catering and pastrycook businesses.

BIANZ is here to:

  • inform, support and assist members to grow and sustain profitable businesses.
  • promote the baking industry and its products to consumers and stakeholders.
  • provide industry leadership and advocacy.
  • educate the industry and the consumer.
  • grow the industry and the base of bakers and bakery trainees in New Zealand.

Our focus is to promote the industry, serve our members & recruit trainees + see below:

  • Members Buying Partner discounts and special offers
  • Member Discount APP – over 20 suppliers up to 30% discounts
  • Training support in partnership with Competenz and training providers
  • Regional events, food shows and bakery tours
  • BIANZ Custom Food Control Plan (with MPI for approval) & BIANZ Health and Safety Manual
  • NZ Bakery of the Year, Trainee of the Year, Live Bake Off, Hot Cross Bun, Xmas Mince Pie Competitions
  • Slice magazine, BIANZ website and Facebook page
  • Media Relations, campaigns and Digital Marketing
  • Members’ Advisory service
  • Employment contracts and legal assistance
  • Industry advocacy and leadership
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We’re always working on adding to our benefits pool for our members so drop us a line or email us we’d love to hear from you

Phone 0800 NZBAKE (0800 692 253) or email info@bianz.co.nz

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How We Operate

The Baking Industry Association of New Zealand is governed by a board of Executive Members, elected each year at the Annual General Meeting. Executive Members are usually bakery owners. They voluntarily give of their time to attend committee meetings, plan ahead and ensure the Baking Industry Association is fulfilling its mandate and meeting the needs of its members.

Each of the Executive members holds a portfolio. These portfolios always include that of President, Vice-President and Treasurer. Other portfolios include Buying Partners, Social Media, Training, Competitions, Food Safety and Membership. Executive members report on their portfolio at each board meeting and at the AGM. The Executive Committee holds four Executive meetings a year.

Our History

The Baking Industry Association of New Zealand was known as the New Zealand Baking Society until August 2005. The New Zealand Baking Society began in 1967 as a breakaway by the bread and cake section from the New Zealand (Except Auckland) Baking & Related Trades Industrial Union of Employers. The mix of large plant bakeries and small craft bakeries created problems, and a number of colourful characters on both sides held strong views on the conduct of labour relations and on the needs of their respective sections.

Founder President Raymond Walker held office for ten years and remained active until his death in 1997. Many members from that time still participate and others who have retired still maintain strong links.

Labour relations and award negotiations remained central to the new organisation’s formal activity and were rigidly regulated, but the Baking Society was set up so as to be less formal in its workings. It aimed to foster craft baking and raise standards by providing advice and encouragement to its members.

The organisation became fully national in 1990.

This objective prompted the establishment of the Members Baking Competition and creation of the New Zealand Baker of the Year® title. This title has always been very much sought after. It was altered to the New Zealand Bakery of the Year in 2007 and non-members have been allowed to enter since then.

The organisation formed a close working relationship with its Australian equivalents. As a result the Society was renamed the Baking Industry Association in 2005 to parallel the names of the various state BIAs (BIAQ, BIAV, BIANSW etc.) in Australia.

Labour relations have been less prominent in recent years so the Executive has been able to focus on growing a substantial organisation with membership drawn from all types of baking other than mass-produced bread. The Association keeps a close watch on industry issues and works with stakeholders to ensure baking is appropriately represented. The Association promotes baking at every opportunity and works to raise the profile of baking through events and media.