Thanks to our friends at Story Bites, you can get an insight into what our dedicated Bellbird team do every single day.

Spoiler alert: it involves starting at 2:30am!! Welcome to a day in the life of a baker. 😊

At Bellbird, we do things the old-fashioned, slow way. Why? It’s simple: The slower the process, the better the flavour.

We ensure that our dough is fermented for at least 18 hours, allowing the gluten to be pre-digested and providing our consumers with a better flavour and digestive experience. Meticulous processes such as checking the water temperature and selecting the right kind of flour are necessary to ensure every loaf, croissant and baguette is perfect.

We try to guide customers through a journey of exquisite flavours just as we guide our dough with our hands to produce the best baked goods; and that makes the Bellbird difference.

It’s a lot of work, but it’s all worth it seeing our customers get their hands on the delicious end result.

If watching this day in the life of a baker has made your mouth water, come in and see us! Your Bellbird Bakery fix is never far away.

We are open at The Tannery (closed Mondays) and Riverside Market (Open 7 days), at the Riccarton Bush Farmers’ Market on Saturdays and the South Christchurch Farmers’ Market on Sundays.