New sourdough bakery a connection to family roots; opening of the first store

New sourdough bakery a connection to family roots;  opening of the first store

Many businesses across the world have had to close their doors during the Covid-19 lockdown.

But a woman from Invercargill swam against the tide and started her own kitchen business.

Looking back, Brit MacDonald still couldn’t believe that today she would be opening her first FlourBro retail store, specializing in sourdough products.

“It’s a little surreal to think about. Which I think has helped during this lockdown, people have become more aware of what they eat and where their food comes from,” she said.

Mrs. MacDonald said she reconnected to her family roots to open her business.

Her grandfather was a certified commercial baker who loved his job, she said.

With some of her tools placed on the counter in her new store, Ms. McDonald believed he would be proud of her.

“I always remember him getting up early to bake. I was very young, but I remember his passion.”

McDonald said he was always interested in baking, but it was during lockdown that he learned to do it properly.

“I always wanted to learn how to make sourdough – and the beginning of the lockdown gave me the time and space to learn, because it’s a pretty complicated craft.”

She discovered that no one in town was making sourdough products and saw an opportunity there.

She built a kitchen in her garage and learned to make scones, muffins, cookies and other baked goods.

“In the fermentation process, fermentation allows the product or bread to be digested more easily. Hard work happens in the fermentation process so our bodies don’t have to.

“I believe there was a great renaissance with yeast as gluten intolerance started to increase.”

His business, which opens today on Dee St, would have a relaxed atmosphere and be focused on local producers.

“The focus is bread and spreads. It’s just a small shop, but I’m sure my grandfather will help me along the way.”

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