Meet Anna

Hi, I’m Anna - the owner behind The Dough Shed!

What started as curiosity about flour, water and salt turned into something bigger. Once family, friends, then friends of friends started asking for sourdough, half the garage became a small bakery - and The Dough Shed was born.

For four years I baked and sold hundreds of handmade loaves and taught over 200 people how to make sourdough. I then stepped back from baking to focus on resources that help people make their own loaves at home.

What The Dough Shed is 

My aim is simple: pass on what I've learned so anyone can make sourdough at home, with support along the way when they get stuck.

That means a starter kit built around quality ingredients, a guide that explains the process properly, and an equipment range I've chosen because it works. Not a collection of things - a considered range that supports bakers from their first loaf onwards.

The equipment - Brød & Taylor

I stock Brød & Taylor because it's the range I'd have wanted years ago — well-designed, no gimmicks, built to be used often rather than once and shelved. Having taught 200+ people to bake, I know what actually earns a place on someone's bench, and this does.

Every piece in the range is covered in my ebook, Sourdough Made Simple — how to use it, not just what it does.

The flour

The starter kit uses flour from Minchins Milling - a fourth-generation family farm in Sheffield, Canterbury, New Zealand, run by Marty Skurr. I've been lucky enough to visit the farm to understand where the grain comes from and the ethos behind it.

It's 100% New Zealand-grown and milled grain, and I'm proud to announce that The Dough Shed is a licensed supporter of the NZ Grown Grains trademark - a commitment to sourcing grain grown here in New Zealand.

Happy baking, Anna