About us

Hi! We’re Maude & Neil and we make Slow Dough . That is real sourdough, made with just flour, water and salt. We make our bread with heart and soul, with the health and wellbeing of our community in mind. We slow ferment our breads overnight and use no commercial yeasts or bread additives. Just pure natural ingredients, time and wild yeasts.

We love to bake our bread for our local community, making incredible bread accessible to all. We want to give our neighbourhood sovereignty and security over their food supply in these uncertain times and reduce food waste by baking to order.

As gardeners and local food enthusiasts we want to share the bounty of each season, tweaking our loaves and treats over the year as fruits, veg and honey come into season. We aim to keep our batches small and our focus local to make our community more self-sufficient and give y’all an opportunity for connection to food.

Our bread *journey*

Maude’s obsession with bread began a long time ago, on the little island of Malta. Arguably thousands of years ago when neolithic farmers came to the island and started farming wheat. But, more specifically 1996.

This was when Maude first visited her Dad’s mother country and cemented a lifelong obsession with well fermented carbs. And the concept of a local village baker where you get your bread fresh a few times a week.

Growing up with a sourdough obsessed Dad, slow fermented bread was always a part of Maude’s diet. We don’t think sourdough bread should be “artisan” or a luxury item. We think everyone should have the opportunity to access this ancient staff of life.

Neil’s bread journey isn’t quite so grandiose. He is a classy kiwi and bon vivant who loves eating, his electric car and a good ol’ chat. He’s our perfect bread delivery-boy and you’ll find him out on the rounds Tuesdays and Thursdays with good bread and anecdotes in spades.