Australians and Singaporeans have joined Kiwis in their hunger for pies, prompting a Christchurch company to expand its global reach.



Goodtime Pie Company managing director, Phil Pollett, credited the Ministry of Primary Industries website with some of his export success.



Pollett said overseas buyers scoured the web site's list of local companies because they were attracted of New Zealand's reputation as a safe producer.

He has just completed a $500,000 upgrade of his factory in Sockburn to lift annual pie production from 3 million to 9 million for local and overseas sale.

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GEORGE HEARD/STUFF Goodtime Pie owner Phil Pollett has built some of the machinery at the bakery himself.

It followed a $2 million revamp of his Napier bakery and freezing facilities, paving the way for certification by MPI to export to Singaporean supermarkets owned by Dairy Farm International, and Australia's Costco shops.

"We've had inquiries from buyers in a huge number of countries but we have to be a bit selective. We need to be able to supply them but also keep our margins rather than got for the cheapest options.

"There are only a handful of risk management programme certifications because they are so hard to get. MPI provides continuous monitoring. Goodtime got to the highest level of compliance without failing any of the five audits carried out by MPI and it continues to audit every 12 weeks."

GEORGE HEARD/STUFF Pollett has fielded inquires from as far away as Slovakia.

One of Pollett's rivals is Dad's Pies, owned by Eddie Grooten and based in Silverdale near Auckland. Its products are sold in local supermarkets and in Japan, Hong Kong, Pacific Islands, United Arab Emirates and Singapore.

"Eddie and I are friends actually. Between us I think we've taken the Aussies out of the Singapore market."

Pollett is an engineer by training and has developed, patented and sold some bakery machinery, including a device capable of making 24 pies simultaneously rather than one by one.

GEORGE HEARD/STUFF Goodtime Pie Co has spent $500,000 upgrading its South Island bakery.

Another efficiency is being able to produce dough in a much shorter time.

"There are pie making machines available overseas but they don't produce what we would consider Kiwi pies, they extrude the pastry and it's bread-like."

The improvements at the Christchurch bakery will enable Goodtime to export directly.

In New Zealand the company and its 100 employees also supply Z Energy's petrol stations with its range of budget and gourmet pies. It also makes party snacks of small pies and sausage rolls.

The bakery has been doubled in size with upgraded staff facilities as well as reducing the bakery's environmental footprint by changing to more sustainable LED lighting, electric motor and temperature controls, and a heat recovery system.

Pollett said ingredients at the Sockburn bakery were sourced locally where possible. Much of the flour is grown in the South Island, and meat is procured from Christchurch meat company Bidfood.