A small bakery that starts at two
Bellwood Donuts & Bread (sample) is four bakers, one fryer and one bread oven on Mercer Street. We bake everything we sell, every morning.
Donuts in the morning, bread all day
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.
The night bake
Every morning runs to the same clock. These are the times the bakers work to (sample).
2:00
Dough out of the fridge
Yesterday’s yeast dough has proofed slowly overnight. It is rolled and cut into rings.
3:00
Second proof
The rings rise on floured boards in a warm room while the fryer heats up.
4:00
Fry
Ninety seconds a side at 180°C, turned by hand with a stick.
5:00
Glaze and fill
Each ring is dipped while it is still warm; filled donuts are piped.
6:00
Bread oven
Sourdough and rye go into the stone oven as the fryer cools.
6:00
Doors open
The case is full and the first loaves are cooling on the rack.
The bakers
Four people make everything in the case. Say hello; they are usually finishing up when you come in.
Rosa Bellwood
Owner and head baker (sample)
Tomasz Nowak
Fryer and night shift (sample)
Ama Mensah
Bread and sourdough (sample)
Leo Park
Counter and orders (sample)
Bread and donuts for cafés
We deliver to six cafés and a school kitchen within two miles (sample). Orders by 14:00 for the next morning.
- Delivery from 6:30, Tuesday to Saturday
- Sourdough, rye, milk bread and baguettes
- Donut trays of 24, glazed or plain
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.
Come by before the case is empty
Tuesday to Sunday from 6:00. Saturdays sell out by noon.