Bellwood Donuts & Bread (sample) is four bakers, one fryer and one bread oven on Mercer Street. We bake everything we sell, every morning.
We opened in a former shoe shop with a second-hand fryer and a recipe for yeast-raised rings (sample). Bread came a year later, when the neighbours asked for something to go with their soup.
Today the donuts still sell out first, and the sourdough is a close second.
Every morning runs to the same clock. These are the times the bakers work to (sample).
2:00
Yesterday’s yeast dough has proofed slowly overnight. It is rolled and cut into rings.
3:00
The rings rise on floured boards in a warm room while the fryer heats up.
4:00
Ninety seconds a side at 180°C, turned by hand with a stick.
5:00
Each ring is dipped while it is still warm; filled donuts are piped.
6:00
Sourdough and rye go into the stone oven as the fryer cools.
6:00
The case is full and the first loaves are cooling on the rack.
Four people make everything in the case. Say hello; they are usually finishing up when you come in.
Owner and head baker (sample)
Fryer and night shift (sample)
Bread and sourdough (sample)
Counter and orders (sample)
We deliver to six cafés and a school kitchen within two miles (sample). Orders by 14:00 for the next morning.
Minimum order
Per delivery
$40
Delivery
Within two miles of Mercer Street
Free
Standing orders
Same order three days a week or more
10% off
Example prices.
Tuesday to Sunday from 6:00. Saturdays sell out by noon.