Sam Ellis has been working with flour and water for the best part of his life. With years spent in bakery kitchens and every other second fixating over the art of baked goods, he decided to stay up late one night in November 2013 to hand-roll, boil and bake bagels. They were wheeled in boxes to the Christchurch Farmers’ Market the following morning.

It didn’t take long for the market gig to boom into the full-blown bread biz it is today. Nowadays, Grizzly Baked Goods is made up of a team of eight bakers, including Sam’s wife Sara, specialising in real sourdough bread, pastries, donuts and – of course – bagels. Each week, countless dozens of baked goods are delivered to cafés, restaurants, caterers and bread-lovin’ homes (order your very own baked goods here or check out which local eateries are stocking Grizzly here).


You’ll still find the Grizzly market stall going strong every Saturday at Riccarton Bush and in early Spring 2018, the hole-in-the-wall bakery opened at Grizzly HQ, 33 Buchan Street.

Grizzly bakers are relentless in the kitchen, forever experimenting with new techniques and fresh flavours to keep your experience incomparable to any other. Watch out for the next Grizzly venture, launching at The Welder in mid-2019.

When Sam and Sara aren’t rolling, they’re hanging out with their children, Oliver and Daisy, who (unsurprisingly) are also Grizzly’s biggest fans/critics.

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