Founded by chef Sam Forbes, the beloved Shelly Bay Baker has been humming along since in 2017, specialising in organic bread and baked goods made with New Zealand-grown, New Zealand-milled flour.

Its Miramar headquarters is where the magic happens – there’s a 400 square metre warehouse on Park Road housing Shelly Bay’s granite mill and retail space, from which it supplies several restaurants and cafes around the Wellington region.

Despite a strong wholesale-customer base and online ordering platform, as well as the odd farmers market appearance, Forbes wanted to bring Shelly Bay products to an even wider customer base.

The team was on the lookout for a site in central Wellington when Shepherd Elliott's former Leeds Street Bakery site came up for lease in early 2023.

Head there for Shelly Bay’s signature sourdough loaves, as well as a variety of generously filled sandwiches. They’re stuffed with simple yet sublime combinations – you might order a haloumi, chilli mayo and cos sandwich, or maybe ham and Dijon, prosciutto and sun-dried tomato, or a plant-based roast kūmara, red pepper, sumac and vegan feta number. To the relief of Leeds St regulars, Shelly Bay has also kept the former’s signature salted caramel cookies and polenta cakes on the menu, and you can still get coffee by Red Rabbit.

There's plenty of seating inside on tall leaners, as well as some lower outdoor tables to perch at if you're game for braving a famously bracing Wellington wind.

Contact Details

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Updated: August 28th, 2023

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