Focca Sandwiches

Miriam's Story

You will find Miriam Bull and her sons Bradley and Gracen making delicious freshly-baked focaccia sandwiches at Grey Lynn Farmers Market on Sunday mornings.

Where did you grow up?
I grew up on a farm in Kenya. My father was a market gardener who taught zero grazing to small-scale farmers – it’s about combining animals and vegetables on the same farm. We always ate everything fresh from the farm: vegetables, eggs, milk, and meat. Life was healthy and simple.​

What brought you from Kenya to New Zealand?

My Kiwi husband - he was working with a church group at a Somali refugee camp and I was his translator. He convinced me to visit New Zealand and we’re still here with our two adult sons, Bradley and Gracen.

Tell me about your career in New Zealand

I trained as a chef and have worked at some of New Zealand’s top luxury lodges – Kinloch Manor, Tree Tops, and Wharekaukau. For many years I worked with renowned chefs like Norka Mella Muñoz.

Where did the idea of setting up your own business come from?

Bradley told me a story about him and some friends trying to order food in the middle of the night and struggling to get what they wanted. I realised that I could provide a great solution for people wanting a quick, fresh, and delicious meal option.

Why focus on focaccia?
Baking bread was always one of my chef specialties and my focaccia bread was in hot demand. Customers would often ask for it with their breakfast. Naturally, it is something that I want to share with more people.

How did you turn that into a business?

We were lucky to be accepted into Auckland Council’s Kitchen Project. They mentored us on all aspects of starting a new food business including; accounting, cash flow, logistics, food licensing, and access to commercial shared kitchens. They advised us to start our business at a market to test the idea and get customer feedback to refine our offering.

What makes your sandwiches special?
We bake focaccia fresh the day before so that it is always super fresh at the market. We use local ingredients, like organic rocket and fresh vegetables from fellow market vendors, for our three filling combinations – beef, chicken, and falafel (vegan).  Everything in the fillings is handmade by us—hummus, tzatziki, pickled onions, caramelised onions.

How has the community responded?
The feedback has been overwhelmingly positive, with many returning customers. Some eat the sandwiches at the market, others take them home. The market’s community feel is a huge part of why we love being here—it’s lively, social, and supportive.​

Is this a family affair?
Completely. You’ll see Bradley working beside me, Gracen running our tech and helping on Sundays, and their friend Ben takes photos. It’s rewarding to build something together, and to see the boys learning, taking orders, and chatting with customers. That connection to each other, and to the community, is what makes it special.​

What are your plans for Christmas?
We’ve got a large, shared dinner planned with friends and family. This year we’re on dessert duty and I have a berry jelly in mind for that. In Kenya, Christmas means church and long lunches; but here, things are more informal. If it’s a warm day, we’ll go to the beach or a have a barbecue.

As published in Ponsonby News : December 2025