Meet our Local Suppliers — Grizzly Baked Goods

MEET OUR SUPER SUPPLIERS

To provide Christchurch with the best baked goods ever, no ordinary ingredients will do. At Grizzly, we take sourdough, pastries and other bakery items up another notch by sourcing premium produce from local farms, market stall neighbours and other owner-operated businesses in Canterbury and New Zealand.

So, instead of weird additives – here’s what we’re throwing down in our Sydenham bakery…

Farmers Mill and Milmore Downs Flour at Grizzly Baked Goods

Milmore Downs
Located in the wild North Canterbury countryside, Milmore Downs is a Demeter and BioGrow certified farm that produces beautiful organic flour. Wonder what gives our Country Sourdough its dark and bold characteristics? Together with GRIZZLY (our holy sourdough), a blend of Milmore Downs’ wholemeal, white and rye flour contributes to the super rich flavours found in our supreme loaves.

Farmers Mill
Our other local flour friends live on the other end of the city in South Canterbury. We like working with Farmers Mill. They make it possible for not only us, but other New Zealand bakers to use high-quality wheat and specialty grains that are 100% local.
We use Farmers Mill’s lovely spray-free white flour to crank out Grizzly classics like our Sydenham Sourdough – a light and soft loaf that’s makes for a perfect eggy sandwich, FYI.

Smashing Free Range Eggs
Without free range eggs from Smashing Eggs‘ little farm in Darfield, our Eggy Breakfasts would be dull, bagels would lose their shine and our seasonal Hot Cross Buns would definitely not be as hot. The small free-range company is owned by Denise Evans who we met at Christchurch Farmers‘ Market in 2013.

Emilio's Ricotta and Boscoe Cheese at Grizzly Baked Goods

Smashing Free Range Eggs in the bakery kitchen at Grizzly Baked Goods

Zany Zeus
Yeah, we see you Halloumi & Roast Vege Bagel lovers. That delicious salty fried cheese featuring in one of our top-selling sandos? That‘s the work of Zany Zeus, a boutique cheese company that lovingly handcraft all their creamy products in Lower Hutt, Wellington. We also love spreading a thick layer of their Cream Cheese on Grizzly bread and bagels. So cultured, right?

Emilios Cheese
If you haven’t visited the Emilio’s Cheese stall at Christchurch Farmers’ Market yet, then sit down – because we need to have a serious talk. Emilio and his family moved from Italy to Christchurch in 2005 and have been making authentic cheeses like the ones back in Northern Italy ever since.
We first met them at the market back in 2013, and knew we had to marry their cheesy goods with our baked goods… So if you’ve got mad Mushroom Melt and Three Cheese Toastie addictions, then blame Emilio.

Coffee Embassy
Here’s our secret to functioning like normal people. Andy and David from Coffee Embassy hook us up weekly with a supply of Christchurch’s best specialty coffee. Roasted in an old-mechanics workshop off Fitzgerald Ave, we use Embassy beans to brew smooth filter at Buchan St and espresso coffee over at The Welder.

Coffee Embassy's espresso takeaway coffee cups at The Welder Christchurch

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