ECHT.Genuine Sourdough Bread

17/10/2026

Echt grew with my family. 9 years ago this month my boys would run around between my feet and flour bags while I was trying to understand and nurture the dough. There was chaos, noise, lots of dishes and never enough bench space. At bread pick up the boys would jump on the trampoline in the garden with customers' kids who collected their bread from my front porch. Now my boys are at high school there is less chaos and their knowledge and time is appreciated in the bakery. Echt now is a grown bakery, with real bench space, real ovens and a baker who doesn't guess her way through fermentation anymore. Although there is no trampoline at bread pick up, I love the magic things which have remained the same: familiar faces, baking to order and lots of laughs under the porch. Thank you for being part of Echt. It means a lot to me!

Order on my website by Monday 9pm, pick up your bread Wednesday in Timaru or Thursday in Geraldine. https://echtsourdough.co.nz/collections/weekly-meu-week-2

13/10/2026

This month, 9 years ago, Echt opened its porch. 2017 was the year of change for me - I started my little dream bakery. Which allowed me to juggle life around my little boys. My job as an occupational therapist was history.
Two loaves at a time in my home oven, handmixing and mostly guessing my way through fermentation .
Although Echt has grown up into a real little bakery now-I still hold on tight to the magical things: porch pick-ups, knowing the first names of most of my customers, baking to order, and seeing families grow.

Thank you for being part of Echt.
A lot of you then - and now.

11/10/2026

Your grain has an address, just 91 km from my bakery.

I can taste last summer in every slice I’m baking now, and so can you.

This week at Echt, Grounded Grain, Chocolate Twirls, Country and Sandwich loaves, as well as a smallbatch of focaccia. Have you ordered?

The how: There is no shop. There is a table, paperbags and some laughter under the porch. Order by Monday 9pm. Pick up Wednesday Timaru, Thursday Geraldine.

www.echtsourdough.co.nz.

10/10/2026

When I visited Scotsburn farm on Monday I learnt from Thomas that the snow on the mountains is slowing growth a little, but next year’s grain is already standing 20 cm tall.

That grain is a big part of why Grounded Grain and Ryevolution taste the way they do. One farm, one family, one season. Single origin, with a close connection between our local soil, the family who grows the grain, and the bread on your dinner table. I love that.

Are you new here? You order first, I bake it, you collect it. Order by [day, time], then Timaru
Wednesday 3.30 to 6pm at 17 Dee Street or Geraldine Thursday 12.30 to 4pm at Verde. No delivery, no shelf, nothing sitting around.

https://echtsourdough.co.nz/collections/weekly-menu

06/10/2026

A little road trip to Methven to get all the grains I need to fire up the ovens for you again next week.

For one of my loaves- the ryevolution every single grain has the same adress- grown on Scotsburn Farm- Methven, milled at Echt.

03/10/2026

SOLD OUT. Shape pizza with me- and eat it.
There are still some spots left for the Pizza night at the Echt bakery. Thursday October the 8th 6-8.30pm.
Bring a friend and join the crunchy sourdough pizza fun.
Book on my website

30/09/2026

Yesterday I opened my last bag of 'Scotsburn' organic rye reminding me, to make another trip with the boys to see Joyce & John at Scotsburn farm in Methven.

30/09/2026

The wait is precious. 10 minutes after the loaf heads into the oven I open the oven door. The way the loaf expanded, the shape, the oven spring, it tells me about it's journey through my hands: If I timed my sourdough starter right, if I waited for the right moment of rise, the temperature of the dough, if I shaped the loaf to its' potential. 36 hours of work- unfolds in a moment. Sometimes I get it right.

Are you new here? You order first, I bake it, you collect it. Order by Mondays, then collect Timaru Wednesday 3.30 to 6pm at 17 Dee Street or Geraldine Thursday 12.30 to 4pm at Verde. No delivery, no shelf, nothing sitting around.

26/09/2026

Thursday 8 October | 6–8.30pm

Join me at the Echt Bakery for a hands-on sourdough pizza evening — good food, good people, and dough under your fingernails.

We'll share freshly made sourdough pizzas together, then you'll learn to shape pizza bases and fougasse to take home at the end of the night. No experience needed.

What the evening looks like

Up to 6 guests share sourdough pizzas together — bring a friend if you want.
I'll have pizza and fougasse dough ready for you to shape
Your creations go into my stone oven while we chat — about bread, life, whatever
You leave with 2 pizza bases and 2 fougasse to eat or freeze
What to bring Just yourself and some curiosity.

Places: 6 max |Cost: $90

Thursday 8 October | 6–8.30pm Join me at the Echt Bakery for a hands-on sourdough pizza evening — good food, good people, and dough under your fingernails. We'll share freshly made sourdough pizzas together, then you'll learn to shape pizza bases and fougasse to take home at the end of the night...

23/09/2026

Only a few days of SCOFF left and I want to thank you for scoffing so enthusiasticly! I also want to highlight the amazing producers of our wonderful region. They helped turn my Granatsplitter into a taste of my two homes-Germany and South Canterbury.
❤️Geraldine eggs
❤️Fairlie Hazelnuts
❤️Farmers mill
❤️Scoff

Have a wonderful midweek evening
Your Bäcker Silke