A new bakery called Slow Dough has opened in Kiama on Bong Bong Street. Offering a selection of naturally leavened sourdough, a range of sweet and savoury pastries and great service with a smile. Owners Lucy and Richard’s journey to Slow Dough began during the pandemic when they, like so many others, took an interest in making sourdough bread at home. A few false starts and a few ‘bricks’ later, the couple were soon delivering fresh loaves of sourdough bread to family, friends and neighbours around Gerringong and Gerroa. The couple made Werri Beach their home after Victoria closed the borders during Covid-19 lockdowns during their visit. Originally from Cape Town, South Africa, the King’s found comfort in the familiar mountain and ocean landscapes and decided to make it their new home.While working their corporate jobs remotely, the vision slowly began to take shape, the delivery lists were growing and word of mouth propelled the business further. The community jumped at the chance to try fresh, homemade sourdough delivered to their door.The King’s took the opportunity to get to know their surroundings and the community who came together to support their dream of opening the bakery. Both incredibly appreciative of the people around them, they have stories of friends and family painting, sanding, etc. to help get the bakery ready to open to the public. The King’s work with locals to incorporate fresh, homegrown produce into their baked goods. They offer a range of sourdough loaves and a selection of sweet and savoury pastries, depending on the kinds of produce they can find locally. “We are really responsive to what we can get our hands on and what is seasonal,” said Richard.This week, Richard and Lucy sourced rhubarb, basil, stone fruits and more from Yuri at the local farmers markets and other residents in the area to make their baked goods. The results were delicious focaccia style pizza slices, peach tarts, plum gallets, and so much more. The mid-January opening marked a significant milestone for the King’s who watched their year-long vision come together. The community has embraced the bakery, its products and the owners and have contributed to its success. The owners have already received a lot of positive feedback which they said is very reassuring and encouraging.“I think they’re invested in the vision that we see for this space,” said Lucy King, “we have amazing people in our corner.” For the owners, the name “Slow Dough" isn't just about the process of making sourdough; it's a reflection on the concept of slow living. They envision a community that takes the time to meet, eat, and share good food together. The involvement of friends, family, and the community at large reaffirms the belief that it takes a village and the appreciation for their village runs deep. In the midst of paintbrushes and ladders, the owners are thankful for the extraordinary people in their corner. The bakery is more than a place that sells bread; it's a hub for building connections, fostering a sense of community, and sharing the joy of slow living—one sourdough loaf at a timeSlow Dough is working on building their team to help while they find their feet here in Kiama. With many exciting changes upcoming and a continued commitment to freshness that extends to a wide variety of sourdough, showcasing their dedication to the craft. For now the bakery is open on Friday, Saturday and Sunday from 8 am-2 pm or until sold out, so get in fast.