top of page
DSC_7131.jpg

CASHELSTREET HQ
BAKERY & CAFE

372 Cashel Street,

Christchurch 8011

Opening hours:

Tuesday - Saturday

7:00 - 14:00

03-365 1335

DSC_7194.jpg

ABOUT..

Our new Cashel Street HQ opened from October 2023 is an open space bakery for the public to walk through and see the bakers make pastries and bread. Customers can sit down and enjoy coffee and pastry while watching how the products are being made.

DSC_6711.jpg

Looking back is an important way of seeing how much we have done and although the scale of our business has grown tremendously we are still on the same journey and carry on our passion to be a village bakery creating a sense of community by bringing food production back closer to the consumers where they can see it and get to know the people who make their food. Come and have a look for yourself!

DSC_7411-3.jpg

DRINKS

Cold Drinks:

Karma drinks, Almighty drinks, Good Shi*t soda 

Hot drinks:

Prima Coffee, T leaf teas, and specialty hot drinks from Hakanoa and Wildwood 

WELCOME TO OUR KITCHEN

This is where we make our pastries, pies, cakes and desserts which are then distributed to the other branches and to our wholesale customers.

Watch the bakers at work

Ever wondered how almond croissants, puff pastry or macarons are made? Come and see for yourself!

Mezzanine overlooks the bakery area and downstairs seating is directly by the bakery and all the action. 

Sourdough and croissant courses are in the pipeline, drop us a note if you are interested. 

A korean baker Lex placing bagguetes into the owen to be baked
Lemon custard tarts being decorated by a baker with lemon peals and some greens.

Need a little help ?

Customers often complain that their starter never came to life. Our bakers can  send you home with a little living parcel to start you on your sourdough journey, we always home some spare.

Fresh yeast is also available to fellow bakers free of charge.

Our trusted flour is on the counter in 2kg packages to give you the best chance to succeed. 

We love discussing all things baking:  what flour we use , how we feed our starter, what way the croissants are folded, just ask and we are happy to chat.

Baker rolling croissants and putting them on a tray covered by baking paper
Picture of a baker finishing up yuzu macarons
bottom of page