Johanne's Story

Johanne follows her nose

It was during the 2023 Taranaki Garden Festival when fate intervened in the most delicious way. Johanne, who I didn't know at the time, had come to visit our garden, which was part of that year's Sustainable Backyards Trail Taranaki. But before she could admire my tamed jungle, the aroma of freshly baked bread called her into a different direction.

I love imagining that moment: a self-described "enthusiastic foodie" following her nose up the driveway, straight into the bakery, only to find a table laden with loaves still warm from the oven, that beautiful, intoxicating smell, that pulls people in like no other.

Thirty years of missing out

For over three decades, Johanne had been gluten intolerant, resigned to store-bought gluten-free breads that rarely capture the soul-satisfying experience of real bread. When she saw our White Sourdough loaves, she wanted one desperately but had learned through years of experience to resist such temptations.

That day, she learned something important: Traditional sourdough, with its long fermentation process, is sometimes tolerated by people who struggle with modern wheat products. The wild yeast and beneficial bacteria work their magic over time, breaking down gluten proteins in ways that commercial yeast breads simply can't match.

Throwing caution to the wind

After thirty years of caution, Johanne took a leap of faith. She brought home a White Sourdough loaf, probably equal parts hopeful and sceptical, and tried it. And then... nothing happened. Well, nothing bad—which was everything good! She devoured that loaf and experienced no symptoms at all.

Thirty years without real bread, and suddenly, there it was again—the simple joy of warm sourdough with butter.

Falling in love with bread again

Now, every Tuesday and Friday, I choose the nicest loaf of White Sourdough, write JOHANNE in red cursive letter on one of my paper bags, always with a little heart, of course, and deposit it at Down to Earth Organics, where they keep it safe for her until she is ready for her shopping. She's found her rhythm: two or three slices a day, simply spread with butter. No fancy toppings needed when the bread itself is the star. Her system is happy. She's happy....and I am stoked!

Why sourdough can be different

For anyone reading this who relates to Johanne's story, let me explain what makes traditional sourdough special. The long, slow fermentation—sometimes 24 hours or more—allows wild yeasts and lactobacilli to work their magic. These microorganisms break down complex proteins, including gluten, into more digestible forms. They also produce beneficial acids that can make the bread easier on sensitive digestive systems.

Our White Sourdough is made with organic flour and nothing but time, water, salt, and the key ingredient: our carefully maintained starter. No commercial yeast, no shortcuts, no additives—just the old way of doing things, which turns out to be remarkably suited to modern digestive challenges.

Important note: I must add that this isn't a cure or guarantee. True celiac disease requires complete gluten avoidance. But for those with gluten sensitivity or intolerance, traditionally fermented sourdough can sometimes be a revelation. Everyone's body is different, so if you're curious, please approach thoughtfully and listen to your system.

It was meant to be

Johanne says it perfectly: "How fortunate was I to visit Franziska's Sustainable Garden that day. It was meant to be!"

Since then, Johanne became a dipper and we often see each other in the early mornings while splashing in the sea. I love Johanne's youthful spirit, her laugh, wisdom and care, and am so grateful that she is not only an enthusiastic bread lover but has also become a very dear friend.

The Bumblebee way

At Bumblebee Bakery, we believe in doing things properly, patiently, and with respect for both the ingredients and the people who will eventually break bread at their tables. Johanne's story is a beautiful reminder that when we honour traditional methods, sometimes we create more than just good bread—we create moments of joy, relief, and reconnection with food.

Thank you, Johanne, for taking that leap of faith at Bumblebee Bakery that day, and for sharing your story. You've reminded all of us why this work matters.

With warmth and gratitude,
Franziska
The Bumblebee Baker

Interested in trying our White Sourdough for yourself? Down to Earth Organics in New Plymouth stocks our full sourdough bread range. Remember that everyone's digestive system is unique. If you have gluten sensitivity (not celiac disease), you might find that our traditionally fermented sourdough works differently in your body than commercial breads. Listen to yourself, start slowly, and see how you feel.