MANY businesses across the world had to close their doors during the Covid-19 lockdowns due to struggles.
But an Invercargill woman — against all odds — swam against the tide and started her own business from her kitchen.
Looking back, Brit MacDonald still could not believe that today she would be opening her first retail store, FlourBro, which specialised in sourdough products.
‘‘It is a bit surreal to think about it. What I think helped me was that during lockdown people get more conscious about what they eat and where their food comes from,’’ she said.
Mrs MacDonald said she reconnected with her family roots to open her business.
Her grandfather was a certified commercial baker who loved his job, she said.
With some of his tools placed on the counter of her new shop, Mrs McDonald believed he would be proud of her.
‘‘I always remember him getting up early to bake. Iwas very young, but remember his passion.’’
Mrs MacDonald said she was always interested in baking but it was during lockdown that she learnt how to do it properly.
‘‘I’ve always want to learn how to do sourdough —and the start of lockdown gave me the time and space to learn because it is quite a complicated craft.’’
After being tagged in a social media post, she found no-one in the city was making sourdough products and she saw an opportunity there.
She built a kitchen in her garage and learned how to bake sourdough scones, muffins, biscuits and other bakery products.
‘‘In the sourdough process, the fermentation allows for the product, or the bread, to be more easily digested. The hard work happens at the fermentation process so our body doesn’t have to do it.
‘‘I believe there was quite a renaissance with sourdough as intolerance to gluten started to spike.’’
Her business, which opens today on Dee St, Invercargill, will have a relaxed atmosphere and will focus on local producers.
‘‘The focus is breads and spreads. It is just a small store, but I am sure my grandfather will help me along the way.’’