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.
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.
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.
YOUNG BAKER PIES
HANDMADE PIES BY ROLLESTON BAKERY
Our pies are fresh, Made fresh, Baked fresh (No frozen bits here). Our bakers compete with each other to get the best flake in their pastry (True).
The potato top pies are topped just before baking so no dry hard bits.
We cook the pie filling from scratch with our own secret recipe (Shhhhhhh).
We make a great Mince pie through to fancy chicken flavours, a range of Quiche that even the blokes love.
Sausage rolls with a great filling and Mini pies can be devoured by some in just one bite.
We Sell BIG pies too, Family size, and large Quiche.
WORK SHOUT PACK
DONT FORGET TO FEED THEM
1 Dozen Mixed Savouries
1 Dozen Mixed Club Sandwichs
1 Dozen Mixed Slices
Call 03 3477647
Pre order or walk in and collect
DID YOU KNOW...
We can take credit Card orders over the phone.
HANDMADE SAVOURIES - Mince, Cheese & Bacon, potato top, butter chicken, mini sausage rolls and more...
BACON & EGG SLICE - Cut to any size you like
Made with fresh eggs, cheese, bacon and topped with a tasty tomato pickle relish.
CLUB SANDWICHS - White or wholemeal bread, vegetarian options, made fresh.
TARTS - Marshmallow, banoffee, caramel cheesecake and more...
SLICES - A mixed variety of delicate catering size.
CRUSTY BREAD ROLLS - Easy option for a BBQ.
FILLED ROLLS - and much more....
OUR SWEET SIDE
Rolleston Bakery is full of sweet things (Including us of course), all of our cakes and slices
They are all made right here in the bakery.
You will find an entire cabinet dedicated to all of our sweet treats from traditional Custard Squares, Apple Squares and Ginger crunch, Tan and Gooey Caramel, as well Pinky Bar Slice.
We also make a range of cakes from fancy Gateaux to Traditional Carrot cake and chocolate Mud cake.
We use traditional recipes and methods and a dash of creativity and flair, at Rolleston Bakery we say Sweetness is ok, as long as you don’t overdo it.
Hot cross buns
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."
EDIBLE IMAGE CAKES
We now offer edible image cakes just contact us to place your order.
Add a photo or any image to personalise your cake. come in store or contact us for more details or to place your order.