Sweet n Sourdough

Sweet n Sourdough, started three years ago by local Megan Hunter has been making a name for itself among the sweet-toothed of the region.

Megan, who cultivates her own sourdough starter, has spent the last three years perfecting her recipes. So that she can make a fermented doughnut, that is better for your belly, yet soft, light and airy. Megan’s motivation comes from being told frequently that she makes the best doughnuts EVER!!!

The filled doughnuts are based on an old Italian bombalone recipe, with the modern twist of sourdough.

Flavours that you can soon wrap your laughing gear around include lemon curd (like Megan’s grandmother used to make); raspberry and chia jam; dark chocolate ganache and vanilla bean custard. Megan isn’t afraid of new flavour inspirations, with a whiskey chocolate ganache previously featuring on the lineup. And for winter, there will be the unmissable apple pie filled doughnut to warm your market mornings. Not forgetting that she’s also managed to make a very tasty vegan doughnut too

The business is a family affair, with Megan’s daughters helping on the stall and in production and her dad Bruce as the main face of the markets. Bruce is a distinct character, with his noble moustache and beard cutting a mean figure behind the row of sumptuously filled doughnuts. In keeping with her values to support local, Sweet n Sourdough source their fruit from local farmers markets and all dry ingredients and packaging are purchased through a local wholesaler, with packaging greenpack biodegradable only
“It’s the best feeling when people tell you they’re the best donuts they’ve had – it gives you a certain pride and it makes all the hard work worth it,”she says.

The filled donuts are based on an old Italian bombalone recipe, with the modern twist of sourdough.