FlourBro Sourdough Bakery is an artisan hole-in-the-wall bakery in Invercargill dedicated to authentic, traditional sourdough baking. Founded by self-taught baker Brit, the bakery grew out of a lockdown passion project with a sourdough starter named Breddie, evolving from family baking traditions into a beloved Southland staple.
Operating out of 171 Dee Street on Thursdays and Fridays during school terms, FlourBro crafts small-batch, long-fermented sourdough loaves made with organic flours free from synthetic folic acid. Guided by the philosophy of providing nourishing food for the soul, the bakery honours time-tested fermentation techniques to produce breads and farm fresh pies that support wellness and deliver exceptional depth of flavour.
In an era of rushed baking and additive-laden commercial bread, FlourBro Sourdough Bakery stands out on Dee Street in Invercargill as a testament to patience, craft, and nourishing nourishment. Operating from an intimate hole-in-the-wall storefront at 171 Dee Street, this local Southland gem is dedicated to "just real bread"—the kind made with time, intention, and traditional technique.
FlourBro was founded by Brit, a self-taught baker and mother of three who grew up steeped in family culinary heritage. With a certified bread baker for a grandad, a chef granny, and generations of home bakers passing down practical wisdom about food for wellness, baking was in her blood. The real spark for FlourBro occurred during the March 2020 lockdown, when Brit and her daughter Kate created a sourdough starter they christened "Breddie."
What began as a lockdown ritual quickly evolved into a dedicated calling. Caring for Breddie laid the foundation for an enterprise that captured the hearts and tastebuds of Southlanders. Through recognition in publications like Kia Ora Magazine and local business scholarships, Brit expanded her home-grown passion into a walk-up bakery destination.
At FlourBro, bread is not rushed. Authentic sourdough relies on small-batch processing, slow fermentation, and the natural synergy of flour, water, and wild yeast. This slow pace gives the loaves their distinct chew, crisp crust, complex aroma, and gentler digestibility.
FlourBro also commits deeply to health-conscious sourcing, utilizing organic flours that are free from synthetic folic acid. This transition reflects the bakery's guiding philosophy: delivering wholesome grain products that actively support wellness while delighting the palate. On bake days, the shelves hold up to 14 distinct sourdough varieties, alongside a rotating offering of golden, farm fresh daily pies.
Finding FlourBro is part of the charm. Tucked into 171 Dee Street, the storefront operates as a genuine micro-bakery counter open during school term weeks on Thursdays and Fridays. Follow the fresh-baked aroma from the street and you will find loaves lined up fresh from the oven.
Because production is small-batch and crafted with care, regulars know to arrive early before favourite varieties sell out. Whether picking up a warm loaf for the dinner table or ordering in advance for family events, visiting FlourBro is a celebration of authentic southern craft and real community baking.