Albert Psaro, Our Master Artisan Baker

Albert and his team from the aptly named ‘Albert’s Kitchen’ in Pukekohe often supply you lovely foodies with his handmade breads and pizza bases - they’re some of the best we’ve ever had here in New Zealand!

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We’re proud to work with Albert as his breads are all made by hand and have no preservatives, just like how they made bread in the old days and still do in many places in Europe. This means you have to store in differently to other store-bought breads or eat it up quickly – which I’m sure no one would complain about.

Last week Gourmet Food Bag (19th May) featured his German seeds rye loaf, and you lucky Classic foodies would have received his half rye sourdough in your My Food Bag deliveries in the weekend of 25th May. See below for one of my recipes - a Sausage Cassoulet served with Albert’s Kalamata Olive Sourdough. Yum!

Quick Apricot Chicken Sausage Cassoulet with Olive Bread

Serves: 2-3

Prep time: 10

Cook time: 25


6 chicken, apricot and almond sausages (300-350g)

1 onion, chopped

2 cloves garlic, chopped

1 tablespoon chopped thyme leaves

2 cinnamon sticks

½ cup white wine

2 tablespoons tomato paste

½ can chopped tomatoes

1 ½ cups chicken broth

Pinch of chilli flakes

1 can cannellini beans, drained

4 slices olive bread, to serve



Preheat oven to 180°C.

  1. Heat a drizzle of olive oil in a large fry pan on medium heat. Cook sausages for 2-3 minutes, turning once, until lightly browned. Set aside.
  2. Add onion, garlic, thyme and cinnamon sticks to fry pan and cook until onion is soft, 4-5 minutes. Add white wine and allow to bubble for a minute before adding tomato paste, chopped tomatoes, chicken broth and chilli flakes. Add sausages back to pan and simmer on medium heat for 12-15 minutes until sauce has reduced. Add beans and continue simmering for a further 5 minutes.
  3. Warm olive bread in oven for a few minutes.

To serve, divide Cassoulet between bowls and serve with olive bread on the side.

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