Frequently Asked Questions
Yes we do. Delivery day is currently Friday. Your order must be placed online before Wednesday noon.
Your box will be delivered to your home between 8am and 12pm on Friday.
At this stage we deliver to the following postcodes within the Christchurch area: 8011, 8013, 8014, 8022, 8023, 8024, 8025, 8041, 8042, 8052, 8053, 8061, 8062, 8081, 8082, 8083.
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.
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.
Every part of the process from baking to packing and delivery is handled by Bellbird staff. Therefore we ask that you order a minimum of $25 worth of products to make it viable for us.
There is a flat $5 delivery fee for most of Christchurch and $7 for the following suburbs: Lyttelton, Sumner, Redcliffs, Mount Pleasant, Waimairi, North New Brighton, Parklands.
Absolutely! Just select ‘Pickup from shop’ at checkout (you will still need to enter your address for billing purposes).
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.