I started experimenting with sourdough in 2020. Soon I was making sourdough everything. Breads, buns, biscuits, cookies, pies of all kinds and always with a little bit of sourdough. The microbes that live in the sourdough culture increase digestibility of baked goods. And a little goes a long way.

Soon enough, I progressed to making pastries - tarts to be precise. Using only the freshest, in-season ingredients - mangoes, apples, raspberries, blueberries, strawberries, cherries, lemon and lime. Layers of goodness to suit every palate. So check out the different flavours in our online store!