David O’Brien

Dave O’Brien is the production manager and co-owner of Bellbird Bakery, an artisan bakery in Christchurch. He has spent 23 years dedicated to the craft of baking sourdough and long-fermentation breads. His approach is rooted in natural processes and traditional techniques that create baked goods which nourish, support digestion, and honour the integrity of whole foods.

Dave’s work extends beyond the bakery. As a monitor for the EOV program with Ata Regenerative, he is committed to understanding how food can be grown in ways that build a future where food and farming work in balance with nature. This exploration fuels his vision of a food culture that restores rather than extracts.

Central to Dave’s philosophy is knowing the farmers behind the ingredients. By fostering direct relationships with the people who steward the land, he aims to promote transparency, celebrate local stories, and help build a food system that supports regenerative practices for future generations.

Through his craft and his advocacy, Dave strives to create bread—and a broader food landscape—that reflects care for people, place, and planet.