Welcome to our bread diary. Here you‘ll find (nearly) all of our secrets on what goes on behind the scenes of the Grizzly bakery, including all-time favourite recipes, handy sourdough tips, conversations with local friends and more. We may even share our Double Choc Rye Cookie recipe one day. Just maybe. Happy reading, Grizzlers.
PESTO PULL-APART ROLLS
A slab of our batch baked dinner rolls is the ideal candidate to be cut in half, brushed with garlic butter, and filled with a pesto-cheese mixture for an easy and flavorful baked starter.
Reuse old Everything Bagels by coating slices in a simple mixture of butter, olive oil, garlic, and spices for flavourful chips that bake in 15 minutes and are delicious with nearly any spread.
This recipe uses cubes of our country sourdough soaked in a strawberry syrup and layers them with honeyed strawberries, vanilla bean custard, and whipped cream for a delicious take on a classic.
The complex savouriness of our Country Sourdough makes for an extra-flavourful french toast that will significantly level-up your breakfast game. Give it a shot and we promise you’ll love it.
Take a few of our Grizzly croissants home to make these easy and delicious almond croissants. We promise you’ll love them just as much as the ones you’ll find at a pastry shop.
We toast our Midnight Rye sourdough with butter and lemon to make flavorful chewy breadcrumbs that turn this kale salad into something undeniably delicious.
Every year, the team at Grizzly labours over our handmade Hot Cross Buns, ensuring our buns are the most memorable in town. Click below to find out what makes them special.
So you've been making sourdough at home BUT WHAT TO DO WITH THE LEFTOVER STARTER...? The sourdough in this recipe works in a similar way to buttermilk, and will give it extra lift.
We’re offering American-style buttermilk biscuits only at our Cashel Street location. Read about why we’re passionate about these biscuits and how they reflect our beautiful region of NZ.
Sourcing beautiful stone fruit from Central Otago in summer is essential for creating our seasonal pastries. Read the story of these Jackson Orchards apricots and why we’re inspired by them.
After a decade of croissants, bagels, and other delicious carbs, we reflect on the Grizzly journey and say thanks to the members of this community who’ve made Grizzly what it is today.
A cornbread and sourdough hybrid packed with flavour from corn masa, whole corn, jalapeños, and chipotle. Read about how we developed this new bread and how to get your hands on one!
Grizzly gets its coffee beans from Embassy Coffee, started by David Pai with a vision for prioritising the community, a sustainable work environment, and some of the best coffee roasting around.
Emilio moved to NZ from Italy in 2005 with the dream and the skills to build an extraordinary cheese making business. Read more to see why we trust Emilio’s with the cheeses in our sandwiches.
For years, Grizzly HQ operated out of the back of our Buchan St location. But our bakery has moved to a new facility, allowing us to grow while maintaining the highest standards for what we make.
Find yourself a mate that looks at you the way Daisy looks at this sugary Jenga stack of French Toast. The secret ingredient? Our light and fluffy Grizzly Milk Loaf.
Sam had the privilege of joining some of New Zealand's best bakers on a field trip to the arable lands of Canterbury. Read on to follow the story of New Zealand's wheat industry.
This breakfast is a great way to reuse old sourdough and requires far less time and ingredients than french toast. It’s simple, lightly sweetened, and beautifully flavoured with lemon.
Make the most of fresh fruit with this recipe that takes our croissants and soaks them in a simple custard before baking with ripe fruit and a cinnamon streusel topping.
A cubed loaf of our Superseed Sourdough forms the base of this savoury and cheesy casserole with a generous amount of buttery mushrooms, onion, and spinach. Great for breakfast or lunch!
Crunchy, crumbly, and distinct, these biscotti are made with almonds, lemon, and some sourdough discard, making for the ideal treat to enjoy with a coffee or tea.
Kiwi, lemon, mint, and lightly pickled onion make a sweet and tangy relish that is excellent atop a garlicky whipped goat cheese spread across a slice of our baguette.
Made with a rich béchamel, five different cheeses, and a chewy-crisp Milk Loaf topping, this mac and cheese requires a bit of effort, but in the end, it’s totally worth it.
We’ve developed our own recipe for Croissant Brittle so you can use leftover croissants to make an easy caramelized treat at home. This sweet won’t last long on the counter—-we promise.
Tom from cool Christchurch biz, Tom’s, shares his sourdough salad recipe using leftover Grizzly Country Sourdough mixed with seasonal courgettes and cherry tomatoes.
Ever wondered what makes the Grizzly experience so damn delicious? Our bakers work with premium ingredients from local farms and artisan foodies. Come on over and meet them…
