ROLLESTON BAKERY BREAD

All our bread is handmade and baked fresh daily. We bake white and wholemeal tin loaves that we can slice for you in either toast or sandwich. If grain is your favourite we have the best mega grain loaf for you and a delicious Dark Rye and Traditional Ciabatta. We also bake our popular flavour filled speciality breads, great for a summer BBQ or a warm side for your winter soup. Cheese, Bacon and Garlic Twists are a favourite with our customers. We bake fresh long rolls, that you can fill at home, available in White, Wholemeal, Sesame or Grain, or buy our fresh filled rolls, all the hard work is done for you. We are happy to discuss any enquiries’, event catering, restaurant wholesale.

Bread

BAKING BREAD THE OLD SCHOOL WAY

Our bread is a very healthy option for you and your family. We bake our bread every morning and do not use any bread life extenders, so you know its fresh and good for you, many people probably don't really understand what goes into making a loaf of bread let alone a traditional artisan loaf.

Rolleston Bakery has a bread range from the well known traditional square tin loaf in both White and Wholemeal that can be sliced right before your eyes. We also bake a beautiful Dark Rye bread with a sweet nutty flavour that's still light and fluffy. The next hero is our Mega Grain loaf and as you guessed it is full of goodness in the form of so many good grains.

Ciabatta, Cheese Bacon Garlic Twists, Little crusty rolls, Long Torp rolls, Knots and much much more.

In fact, we have our own market table right in the middle of the shop.

Ciabatta

TRADITIONAL BAKING AND RECIPES 

Ciabatta is a bread more famous for its airy holes than its actual taste and named for its passing resemblance to an Italian slipper. 

This process takes over 4 hours and is handled with care as Ciabatta is a very wet dough, this is how we achieve the ciabatta's supremely airy crumb, Firstly, the water: we use a very soft, wet dough, with a lot of water, very watery, While most bread recipes call for a hydration level of 60-70% (i.e. for every 100g of flour, you add 60-70g of water), ciabatta dough hovers around the 80% mark, It’s a very sticky, near-unmanageable dough.

After it is cut on to the desired shape and size it’s baked in a hot oven until you can knock on it and it sounds hollow and has a beautiful golden crust.

Hot cross buns

FAMOUSLY FRESH

At Rolleston Bakery we sell our hot cross buns fresh and straight from the oven.

"They are still warm" is a statement we hear from most of our customers at Rolleston Bakery when they pick up a pack up off the counter.

The English custom of eating spiced buns on Good Friday was perhaps institutionalized in Tudor times, when a London bylaw was introduced forbidding the sale of such buns except on Good Friday, at Christmas, and at burials. The first intimation we have of a cross appearing on the bun, in remembrance of Christ's cross, comes in Poor Robin's Amanack (1733): Good Friday comes this month, the old woman runs, with one or two a penny hot cross buns' (a version of the once familiar street-dry "One-a-penny, two-a-penny, hot cross buns'). At this stage, the cross was presumably simply incised with a knife, rather than piped on in pastry, as is the modern commercial practice. As yet, too, the name of such buns was just cross buns: James Boswell recorded in his Life of Johnson (1791): 9 Apr. An. 1773 Being Good Friday I breakfasted with him and cross-buns.' The fact that they were generally sold hot, however, seems to have led by the early nineteenth century to the incorporation of hot into their name."

Our bread is handmade

Baked Fresh every day

A BIT OF BREAD HISTORY

Back in the day Did you know that bread was the subject of many of New Zealand's earliest food regulations such as the Sale of Bread Act and Bread Ordinance in 1863. At the turn of the century, seventy bakehouses were established in the Canterbury Settlement, which were mostly family businesses and baked through the night.

In those days, the dough was mixed in a wooden trough by plunging arms into the mixture, punching and kneading it until all ingredients were mixed.

This task required considerable strength.

BREAD INQUIRY

 

PHONE

03 3477 647

ADDRESS

11 - 70 ROLLESTON DRIVE

ROLLESTON

CHRISTCHURCH 7614

 OPENING HOURS

MONDAY - SATURDAY 6-4 pm 

SUNDAY 7-3 pm

PUBLIC HOLIDAYS 7-3 pm