THIS IS REAL FOOD FOR REAL ADVENTURES
Serious Crunch. Sustained Energy. Proper Satisfaction

Organic. Refined Sugar Free. Gluten Free. Activated.
Our aim: Create organic activated foods that support digestion, unlock nutrients, and taste incredible.
ORGANIC
Grown without synthetic pesticides or herbicides. This supports cleaner soil, healthier ecosystems, and more nutrient dense food
ACTIVATED
We use traditional activation methods like soaking and sprouting to help unlock nutrients and improve digestibility
REAL WHOLEFOODS
No shortcuts, no fillers — just real wholefood ingredients you recognise and can trust, made to taste as good as they make you feel

WHY WE'RE DIFFERENT
Most snacks are either healthy or tasty. We refused to choose.
✓ Organic & Activated Ingredients
✓ Essential Nutrients from Real Food
✓ No Fillers, Preservatives, Synthetic Nutrients or Gums
✓ Crafted for Indulgence, Not Restriction
✓ Made Locally in Small Batches
Serious Crunch. Sustained Energy. Proper Satisfaction
Delicious. Not too sweet. I’m addicted already.
Wow the best healthy snack that feels like a treat!
Delicious! Feels like you are eating goodness. What's not to like about that!
Great as a snack straight out of the bag or on a smoothie bowl. Love it!
Delicious! These are the tastiest crackers I have had in a long time!
Omg... these walnuts do not taste like walnuts... they are truly banana bread!

The Beginning of Little Bird
Sixteen years ago, plant-based food was often dismissed as niche, bland, or “hippie” — and little bird organics helped change that story.
Founded by partners Megan and Jeremy, little bird organics was born from Megan’s lifelong passion for organic, nourishing food and her own health journey with food allergies.
As a trained chef, she found much of the health food available at the time uninspiring and set out to create vibrant, flavour-packed plant-based food that was both nourishing and indulgent. Combining her background in organics and nutrition with her cheffing experience and global influences, Little Bird became a pioneer of the plant-based movement in Auckland and across New Zealand.

Opening little bird kitchen
Megan and Jeremy opened little bird kitchen in 2013.
Known for its vibrant plant-based menu that caters to a wide range of dietary needs without compromising on flavour, the café quickly gained a cult following, attracting international celebrities and earning ongoing recognition in Auckland’s café scene.
Just weeks after opening, it was voted one of Auckland’s Top 10 Cafés by Metro, as well as being recognised by Lonely Planet as one of the world’s top plant-based cafés and consistently ranking among Tripadvisor’s Top 10 Auckland cafés for travellers.

Collaborations That Defined a Movement
Through its renowned Plant-Based Challenge Chef Series, little bird collaborated with some of New Zealand’s most celebrated culinary names, including Nadia Lim, Al Brown, Jordan Rondel and Michael Meredith — proving that plant-based cuisine belongs at every table.
The kitchen has hosted workshops and events alongside international brands and wellness leaders, strengthening its reputation as a hub for innovation and inspiration, and has even travelled beyond Auckland — appearing at Wellington on a Plate and bringing its signature plant-forward philosophy to Tokyo, Japan.

Little Bird Today
Sixteen years on, little bird organics continues to evolve while staying true to its original philosophy: real food, made properly.
Today, the range includes over 30 products — from cookies and macarons to activated nuts, crackers, granola and more — with new creations always in development.
Now stocked across New Zealand and Australia, little bird remains committed to the same principles it started with: organic wholefoods, activation and dehydration techniques that preserve nutrients, and never compromising on taste or nutrition — no shortcuts, just consistent care and craftsmanship in every bite.