Yes, we use New Zealand couriers to deliver bread overnight to most urban centres and up to three days for rural locations.

Delivery timeframes are estimates only and may be impacted by weather events, courier delays, public holidays, or other circumstances outside our control. 

Order by 11am Sunday and we’ll bake and dispatch your bread on Monday. Orders placed after the cut-off will be dispatched the following Monday.

We’ll let you know as soon as your order is on its way.

We ship bread on a Monday. Deliveries are overnight to most urban centres and businesses and up to three days for rural locations.

Delivery timeframes are estimates only and may be impacted by weather events, courier delays, public holidays, or other circumstances outside our control. 

Loaves are packed in compostable cellophane bags or paper and then boxed to protect them in transit. We try to minimise packaging while keeping the bread safe.

You will need to remove the stickers as these are not compostable.

Our sourdough loaves are leavened with our own natural starter and no added baker’s yeast or other additives or preservatives.

Sourdough is bread risen with a natural culture of wild yeast and bacteria, not commercial yeast. It ferments longer, which develops more flavour and a different texture to regular bread, plus it stays fresher longer!

Stoneground flour is milled slowly between stones, keeping more of the grain’s bran, germ and natural flavour. We use it for better nutrition and a great taste, plus it makes the bread stay fresh and moist longer. 

Anecdotally many people find sourdough easier to digest, as the long fermentation starts breaking down starches and gluten. This is not a medical claim.

Sourdough fermentation can partially break down gluten, so some sourdough breads may contain slightly less gluten than conventional bread. However, ordinary wheat or rye sourdough still contains substantial gluten and is not safe for people with coeliac disease or a wheat allergy. Some people with IBS tolerate traditional, long-fermented sourdough better because fermentation can also reduce fructans (FODMAPs) not necessarily because it contains less gluten.

No

The entire Purebread range is free from dairy and eggs. All of our loaves are vegan.

Seasonal changes, grain variation and natural fermentation all affect the final loaf. We keep the method consistent, but small differences are normal in real sourdough.

Purebread loaves are naturally preserved by long fermentation so they last a long time, but they’re still best eaten fresh. The enemy of bread is humidity and heat, so keeping it cool and away from moisture increases its shelf life. Here are some general guidelines, but if you have any great tips or suggestions email us at purebread@shellybaybaker.co.nz

For the first 1–2 days
Keep your loaf at room temperature in its paper bag or beeswax/cloth bread bag. Once sliced, store it cut side down on a board or in the bag to stop it drying out.

After day 3
Leave it at room temperature in a paper or cloth bag. It will slowly firm up – that’s when it really shines as toast, croutons or breadcrumbs.

If you won’t finish it in time
Slice, pop into an airtight bag, and freeze. You can toast straight from frozen.

Do I need to use the fridge?
Most of the time, no. The fridge keeps mould away but makes bread go hard faster. If it’s hot and humid, you can refrigerate it in a sealed bag for up to a week, just plan to enjoy it as toast.

And the 100% rye?
Our Purebread rye is a sturdy loaf and keeps well. You can treat it the same way: room temperature for up to a week, then sliced and frozen if you need longer. It keeps really well in an airtight container in the fridge, if it’s not airtight it will dry out:(

Yes, Purebread freezes really well. You can pre-slice or put the entire loaf in a freezer bag. The most important thing when freezing bread is to keep it in an airtight container.

For best quality, use within about one month. It will keep longer, but flavour and texture slowly decline over time.

Yes. Lightly sprinkle the crust with warm water, put the loaf directly in a hot oven (180°C) for 8-10 minutes, and eat it soon after. Older bread is also ideal for toast, croutons or breadcrumbs.

We handle wheat and gluten every day in our bakery, and may also use dairy, eggs, sesame and nuts in some Shelly Bay Baker products.

No. While we clean carefully and separate processes as much as practical, we cannot guarantee our products are free from traces of any allergen. Purebread is not suitable for any with with coeliac disease.

Yes, we supply selected retailers and hospitality partners. If you’d like to stock our bread, please get in touch.

purebread@shellybaybaker.co.nz