The Bellbird journey: Bellbird Bakery
From baking sourdough bread in a backyard oven to operating three stores across Christchurch, one local baker has transformed Canterbury’s sourdough scene.
Bellbird Bakery started in 2010, when owner Jeremy MacCormack baked sourdough bread and French viennoiserie in his homemade backyard oven, first bartering loaves with neighbours, then setting up a stall at the Deans Bush farmers’ market (where you can still find them today).
“Our vision is to shape the culture of food and bread in New Zealand,” says Jeremy. “We aim to educate people about good bread and how it can contribute to a healthy diet, while reducing our impact on the planet.”
Now a team of more than 60 people bake, sell and deliver the same care and dedication to quality that Jeremy began. Bellbird sourdough is made using local spray-free and/or organic flour, sourdough starter, and a traditional slow fermentation process that, from dough to loaf, takes two days. “We ferment our bread overnight at a cool temperature, which develops the flavour and the gluten, which makes it easier to digest,” Jeremy says.
Valuing excellence and sustainability, Bellbird is NZ Grown Grains accredited, which means they only use flour grown in New Zealand. All bread and pastries are baked fresh every morning at The Tannery in Woolston, Bellbird’s main bakery and store. The range is also available at Riverside Market in the CBD, and the Holmwood Road store in Merivale, which bakes its own pastries on site. Drop by in person or buy your bread and pastries online at the website for pick-up.
