Who is Kapiti Delicious Doughs?
I’m Meg, a sourdough baker in Paraparaumu, Kapiti Coast.
I fell in love with bread during my high school Food Technology class. It was through the fascinating “behind the scenes” work of all the different molecules at play within each batch of dough that drew me in and developed a life-long obsession with this one particular food.
I won a prize in that class for creating a brand-new bread recipe using both yeast and baking powder which smelled like a proper proofed dough but baked as fast as scones. After realising that bread had very few hard and fast rules, I was hooked. Each different bread I tried my hand at became about what I was trying to achieve as an end result and what methods would get it there rather than following set recipes.
Tomes which fed my obsession
It was during the stress and boredom of 2020 that I jumped on the sourdough craze along with everyone else.
I wanted to know why everyone was obsessed about this particular type of bread and touted it as the healthiest loaf around. So down the science rabbit hole I went.
Fermentation! Undigestible “bound” essential nutrients! Gluten!
I became convinced that sourdough provided genuine health benefits not found in factory-made bread beyond the absence of preservatives. If you’re interested in exactly why, head here.
Following a move to the Kapiti Coast and a couple of kids later, I decided it was time to try and make money doing something I felt passionately about. It was time for some serious recipe development with specific goals.
Goal 1: Make a slow-fermented sourdough loaf with a thin, easy to chew crust that my young kids would actually eat.
Goal 2: Make loaves where each slice could fit in a regular toaster (toasted sourdough is the best and slices that don’t fit my toaster are my personal pet peeve - I’m looking at you boules!).
Goal 3: Make the loaves delicious enough that converting from fluffy supermarket bread to healthier bread was a no-brainer.
My goals, my endless hunger for bread science knowledge, and many months of recipe development led me to the creation of Kapiti Delicious Doughs.
I want to share my delicious and healthy bread with my local community and I want to educate people about the significant differences between slow-fermented bread and factory-made bread.
I’m excited about my sourdough and I’m constantly working on new flavours and ideas. Stay tuned.
My Commitment to Quality & Safety
At Kapiti Delicious Doughs, I believe that the best baking starts with a safe and clean kitchen. I am a fully registered home-based baker, operating under Kapiti Coast District Council food safety guidelines. This means I make every loaf and focaccia in a kitchen that meets strict hygiene standards, ensuring what you receive is not only delicious but safely and professionally prepared. You can find my registration on the MPI Public Register under number KCD000670/1.