With our latest move to the fermented fields of Helensville, we thought we’d get to know our neighbours better. We spoke to Dan from The Real Bread Project about his work in the fermented industry.
Why the love of sourdough in particular where did that inspiration come from?
The love for sourdough has been like a bug for about 10 years now. I enjoy the science behind just making a simple loaf with 3 ingredients and that every day the outcome will be different.
How do you create new flavours of your sourdough?
Sometimes the flavours are inspired by what is in season but also thinking of the versatility for sandwiches, soups etc. I like to offer my customers a variety.
Where does the name The Real Bread Project come from?
The name comes from where the business came from really. It’s about making real bread and the “project”, we started the business in our garage from home, selling bread at the local market and providing a delivery service to locals.
How do you enjoy Helensville and the community here? Are there other local businesses we should look at in the area?
Helensville is an amazing community. It’s supportive of local businesses, it’s got the rural feel to it while still being a part of Auckland
What’s your favourite sandwich, and which of your breads would you use for it?
My favourite sandwich is a Cuban sandwich made by Dave at Pastrami & Rye on my spouted wheat sourdough.