‘Eat your crusts’ and ‘take no shortcuts’ are the only rules at Grizzly, Christchurch's favourite bakery.
Kids don’t like crusts, this is almost a fact of life. End pieces are also unpopular. This is however, NOT the case at Grizzly. Their breads and baked goods are tasty in entirety and have the power to win over even the pickiest of eaters. One try of their signature loaf, Country Sourdough, 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 set up 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 bake 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 team of eight, 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 the tiny diner style space, you can order from the small but perfectly formed menu. We’d recommend the deliciously oozy grilled cheese served with a side of salt & vinegar crisps. There’s also bagels galore; the kind that arrive smothered in whipped schmear and befriended by a whole host of yummy topping. The stunning cabinet offers cookies, doughnuts, sammies, bear claws and croissants too, the familiar line-up that have helped Grizzly earn its good name.
Every item found here is created with the same commitment to craft as the artisinal loaves are. Grizzly's doughnuts, for example, are made in the bombolini style with free range eggs and their sourdough starter before being filled with homemade 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 fitout has a diner-esque feel to it and filter coffee, roasted with local Embassy beans, tops it all off.
Cantabrians will agree, a third and final rule of Grizzly could be chalked up to ‘don’t faff around’. Whether it’s at the The Welder, their Buchan Street window or at 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, doughnut flavours, sandwich creations and out-of-the-box breads like potato roast loaf to try. Life's just better with carbs like these.