Meet Anna

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

What started as a curiosity about flour, water, and salt turned into something much bigger. I went on to set up and run my own sourdough bakery here in Auckland, baking for my local community and refining my process day in, day out.

But what I saw over and over again was this: people weren’t failing at sourdough because they couldn’t follow a recipe - they just didn’t understand what was actually happening in their dough.

That’s where everything changed for me too.

Once I understood fermentation properly, sourdough became consistent. Predictable. Enjoyable.

And that’s what I now teach.

From bakery to teaching

These days, my focus has shifted from running a bakery to helping home bakers get real results in their own kitchens.

Through my sourdough guide, I break things down simply - so you can understand your dough, not just follow steps. No overwhelm, no unnecessary complexity. Just a method that works.

Everything I share is based on real experience — what works in a busy kitchen, using real ingredients and practical techniques.

Real ingredients, real food

I’m passionate about using simple, wholesome ingredients - good flour, water, salt - and creating food that feels both nourishing and achievable.

Sourdough doesn’t need to be complicated or intimidating. When you understand it, it fits naturally into everyday life.

More than just baking

The Dough Shed has grown beyond bread.

Alongside my online guide, I’ve created a small range of merchandise - tees and caps for people who love sourdough, baking, and the simple things done well.

Because sourdough isn’t just something you make - it becomes part of who you are.

If you’re ready to understand your sourdough and start getting better results every time, you’re in the right place.

Happy baking, Anna