BLUE HOUSE BAKERY
Bit of blurb
Hi and thanks for reading this bit (even if you don’t read it all)
I’m Leona, originally from the UK but I’ve been in New Zealand since 2015 and the wonderful Lyttelton since 2021.
I cut my baking teeth at Vics Bakehouse which was an excellent place to learn and I’ll be forever grateful for that start.
I decided to start baking from home in July ’21 after a meeting with my farmer Marty Skurr inspired me to really consider the ingredients I was using. I use exclusively Canterbury grown grains and mill all of my own rye and wholemeal fresh for each mix.
The wheat that I use comes from Minchins Milling in Sheffield. The farmer Marty is a really good bugger who grows and mills the grain. I use his high extraction which is close to white but with more of the bran making it healthier but also creating less waste for him. I buy whole wheat berries from him also.
Rye comes from Scotsburn Farm in Methven and is organic. I buy the whole rye berries to mill at home.
I bake every week on a Wednesday and will post the menu up on Friday with orders closing on Mondays at 7pm.
Collection is from my house at 15 Voelas Road or from 2.30 at Upbeet Kai, 21 Albert Terrace, St Martins.
