I grew up in Germany, where bread is more than just food - it's part of our cultural heritage. A daily reminder that the simplest things can bring the deepest joy. Give me
water, flour, and salt, and through the ancient magic of fermentation, something extraordinary happens.
When my family of six arrived in New Zealand, I found myself yearning for the honest, crusty loaves of home. Our kitchen became a laboratory of sourdough experiments, and soon our big family table was surrounded by friends begging for "just one more slice." Those persistent requests sparked the beginning of Bumblebee Bakery. Today, in my small bakery surrounded by a productive garden, I craft organic sourdough that takes its time to develop character and flavour. Each loaf is a tribute to tradition, each bottle of kombucha, and each starter kit a celebration of living food. Everything here moves at nature's pace - no shortcuts, no compromises.
Bumblebee Bakery is my contribution to humanity, my way of sharing what I know to be true: good food and drink need time. When we slow down and care for our ingredients, when we respect the ancient rhythms of fermentation, we create something that nourishes not just the body, but also the soul.
- Franziska