Grizzly Baked Goods CBD

‘Eat your crusts’ and ‘take no shortcuts’ are the only rules at Grizzly, Christchurch's favourite bakery.

Their bread and baked goods are tasty in entirety and have the power to win over even the pickiest of eaters. Try their signature loaf, Country Sourdough, just once and your toast game will be changed forever. Made with wholemeal and rye flour, it’s tart and chewy on the inside but crunchy on the outside—the kind of slice that’s sturdy enough to support a deluxe sandwich creation but delicate and delicious enough to eat all by itself.  

That second rule, as it turns out, is exactly why it’s so easy to eat (and love) your crusts at Grizzly. The team bakes everything from scratch and if you know even a smidge about the trade, you know that good baking is a highly involved process. The Griz bakers, however, are not about to rush the slow fermentation process (or any of the other steps) that result in these unreal end products. While this well-loved business now has two locations and a growing team, they’re still committed to the same level of craftsmanship that Sam and Sara Ellis founded the business on back in 2013.

Grizzly's shop at The Welder is the latest edition to the family. Here, you can take treats away to enjoy later or plop down in one of their booths for a full-on carbohydrate feast. In this tiny diner-style space you can order from a small but perfectly formed menu. We’d recommend the deliciously oozy grilled cheese served with a side of salt and vinegar crisps. There are also bagels galore, the kind that arrive smothered in a whipped schmear and befriended by a whole host of yummy toppings. The stunning cabinet offers cookies, donuts, sammies, bear claws and croissants, the familiar line-up that has helped Grizzly earn its good name.

Every item found here is created with the same commitment to craft as the artisanal loaves. Grizzly's donuts, for example, are made in the bombolini style with free-range eggs and their sourdough starter before being filled with housemade custards and curds. Vanilla Cheesecake and Lemon Curd flavours are the year-round stalwarts, while seasonal flavours like Spiced Blueberry add to the fun. Pick whatever takes your fancy and enjoy it at the bread bar—the fit out has a diner-esque feel to it and a barista coffee, with local Embassy beans, tops it all off.

Cantabrians will agree that a third and final rule of Grizzly could be chalked up to ‘don’t faff around’. Whether it’s at The Welder, their Buchan Street window or the Christchurch Farmers' Market (where they got their start), Grizzly faves sell out fast. But never fear. You can always try something new. These bakers stick to what they know in terms of process but never rest when it comes to experimentation. There are always new cookie combos, donut flavours, sandwich creations and out-of-the-box breads (like roast potato sourdough) to try. Life's just better with carbs like these.

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