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Sam from Shelly Bay Baker.

A bakery certified neat by locals and out-of-towners alike, where organic ingredients, real bread, and a strong sense of community are at the heart of everything they do.

At the age of 15, while most of us were still trying to figure out the perfect toaster setting, Sam’s journey in baking started. Learning the craft and the ins and outs of the industry. Before opening Shelly Bay Baker in 2017, he traveled across the USA, visiting bakeries that worked directly with farmers to mill their own flour in-house. Inspired by their dedication to quality and traditional techniques, he built his own bakery around these principles.

He quickly outgrew his small bakery in Shelly Bay and is now slinging top-tier pastries at to Miramar’s Park Road, Leeds Street, and his thriving new location in Karori. From flaky pain au chocolat to perfectly chewy bagels, everything in his cabinet gets rave reviews.

We asked Sam a few boring questions so you can get to know him, and his neat place, a little better.

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Tell us a little bit about your role at Shelly Bay Baker?

I am the managing director and responsible for all the day to day operations along with all staff, finance, innovation and development.

Where's the best seat in the house in Shelly Bay Baker and why?

In the mill room, you get to experience the flour being made for our bread.

Okay, quickfire round. What's the theme song to your life?

Lila by Rodriguez Jr.

What food combination should be made illegal?

I like most food combinations, except for peanut butter on toast. like peanuts, just not the spread; it's controversial, I know.

What's your favourite Wellington meal?

Cafe Laz in Newtown.

What's something in Wellington you think everyone should experience at least once?

A drive around Shelly Bay Road on a sunny day.

Sum up Shelly Bay Baker in there words?

Organic, Resilient and Community

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  • What does your family think your job is?

    My daughter swears I “sell sauce” and my husband insists I “just move boxes around.”