Ever wondered what a day in the life of a baker looks like?

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A day in the life of a baker at Bellbird Bakery involves making goods from 2:30am

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

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

Why so early?

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

Most of our bread dough is fermented for at least 18 hours. This extended time allows the gluten to be pre-digested, which means the finished product is easier to digest. Another benefit of this long and slow fermentation is a better flavour and eating experience. The acidity created during the fermentation process makes you salivate when you eat the bread, which just shows how delicious it is!

What goes in a loaf?

On top of controlling the fermentation factors, 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 is a lot of work, but we think it’s worth it.

Have a look at this video following our production manager Dave on a typical day at the bakery:


If watching this video has made your mouth water, come and see us! Your Bellbird fix is never far away.

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

Female prep chef cutting some fresh croissants in a bakery
Alice cutting some fresh croissants ahead of a busy day at the bakery

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