About
Purebread started on the Kāpiti Coast in the 1970s, focused on baking bread with organic New Zealand-grown grains and simple, traditional methods. It was one of the first organic bakeries in Aotearoa, using stoneground flour and natural fermentation.
Purebread is now baked by Shelly Bay Baker, continuing to work with New Zealand-grown organic grains and stoneground flour. The stoneground flour used in Purebread loaves is milled fresh by Capital Millers, a BioGro-certified flour company based in Wellington.
Keeping it local
New Zealand grain
We only work with BioGro organic certified farms in New Zealand to bring you the best quality grains. Our growers are passionate about sustainability and healthy soil, so every grain milled is grown with care and love, completely free from synthetic chemicals.
flour to the people
Stoneground goodness
Our traditional stoneground method crushes organic grains between large stones, preserving the natural oils, vitamins, germ, and bran, resulting in tastier, more nutritious flour.
Baked to order
organic loaves
Every Purebread loaf is made using traditional sourdough fermentation. We bake to order, so your bread is fresh from our Wellington bakery when it reaches you.
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