Frequently Asked Questions
We do not currently offer a home delivery service. However, Click & Collect is available from both our Tannery shop and the Riverside Market.
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.
If you can’t order for a specific date, it means either that:
- our shop is closed for pickups (Mondays at the Tannery);
- you have placed your order after our cut off time of 12pm 2 days in advance;
- that this particular date has reached capacity (we have a maximum number of orders we can take in a day).
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 4% of the order value).
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.
To slice your bread at home, we recommend using a a serrated bread knife and a wooden chopping board.
The best way to store bread is in a paper bag or a fabric (cotton or linen) bag, in a cupboard at a cool temperature. We have also had great results with beeswax wraps.
You shouldn’t store bread in the fridge as it makes the crust go soft and the crumb stale faster.
You can also 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.