Frequently Asked Questions

If your question isn’t answered below, please feel free to contact us.

Online Orders

Absolutely! Just select ‘Pickup’ at checkout. You’ll be able to choose between a pick up from The Tannery or from the Riverside Market. Please note that you will also need to enter your address for billing purposes.

We offer a home delivery service at Alert Level 3 and 4. We have found that under Alert Level 2 and 1, the quantities of orders are not sufficient to make it viable for us. At those alert levels, Click & Collect is available from both our Tannery shop and the Riverside Market.

If you can’t order for a specific date, it means either that:

  • we don’t do deliveries on that day;
  • our shop is closed for pickups;
  • that this particular date has reached capacity (we have a maximum number of orders we can take in a day);
  • you have placed your order after our cut off time of 12pm 2 days in advance.

Try at a later date 🙂 

Because good bread takes time 🙂 We use traditional fermentation techniques to allow flavours and texture to develop to their optimum. This means we start making bread two days before it gets baked.

Please check your spam folder, and add [email protected] to your contact list to ensure our future emails do not get lost in junk or promotions folders.

We understand that things don’t always go according to plan. If you need to cancel your order, please contact us as soon as possible, preferably by phone or email. We do not offer refunds for orders that are less than 2 days away. For orders that are further away, we offer a full refund minus transaction fee (about 5% of the order value).

If you do not receive your correct order please contact us at [email protected] within 12 hours of received goods. We do not exchange or refund except in the case of incorrect goods.

Please do not return any goods prior to contacting Bellbird Baked Goods. We reserve the right to request reasonable evidence confirming an alleged issue.

Products & Processes

Due to the risk of cross-contamination we do not make gluten free bread in our bakery.

If you are gluten intolerant then we can suggest any of our sourdoughs. Any long fermentation product has the benefit of pre-digestion of the gluten (around 95% pre-digestion for a 24 hour fermentation).

Our rye sourdough is a good place to start as rye naturally contains less gluten than wheat.

All our bread is vegan with the exception of the Cheese and Jalapeño roll and the brioche.

Our pastries are not vegan however (they all contain butter and/or egg).

You can check what ingredients go into each product on the individual product pages

Most of our breads contain a mixture of organic and spray-free flour.

The wholewheat flour is organic (BioGro certified) whereas the rye flour, rye flakes and barley flakes (used in the porridge sourdough) are BioGro (organic) and Demeter (Biodynamic) certified. These are grown by Milmore Downs in North Canterbury. More information about the certifications can be found on their website. Our rye sourdough is made with 100% organic wholemeal rye flour.

The white bread flour we use is spray-free, grown by farmers in South Canterbury and milled in Timaru.

We use unrefined sea salt harvested in Marlborough.

Our white bread flour is milled from South Canterbury grown 100% NZ wheat varieties. The wheat is grown without the application of any chemical sprays (herbicides or pesticides) during its life cycle.

AsureQuality independently audits the farms, and the plants and harvested grain are tested to ensure the spray-free status.

Absolutely not! Applying glyphosate (Roundup) before harvest to promote a more even crop is called desiccation. None of our flour suppliers’ wheat growers do this.

None of our pastries are vegan. We do have the occasional seasonal product that is vegan, just look for the ‘v’ on our labels to indicate which ones are or simply ask our staff.

We do not sell pre-sliced bread. The reason for this is that we’ve found the bread keeps much better if it is sliced as and when needed.

If you want to freeze your loaf, we recommend that you slice it beforehand (as thin or as thick as you like) and transfer the slices in a ziplock bag. This way you can just take out what you need. The quality of the bread will deteriorate in the freezer though, so it’s always best to use it within a few weeks of freezing.

You shouldn’t store bread in the fridge as it makes the crust go soft and the crumb stale faster. The best way to store bread is in a paper or fabric bag (see our Bellbird Bread Bag here) at a cool temperature in a cupboard.



We usually do, but we’ve paused them while we are at Alert Level 2 (or above). Sign up to our newsletter to be among the first to know when new dates become available.

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