Victorian couple Lucy and Richard King fell in love with Kiama when they were ‘trapped’ on the South Coast during COVID; now, they’re back there to open Slow Dough, an artisanal sourdough bakery.

“We have always loved food, we’ve always loved having people in our home and cooking up big beautiful meals. At the beginning of COVID, everyone picked up a hobby and ours was making sourdough,” Lucy told The Bugle Newspaper.

Slow Dough grew out of that, the couple says.

“We were making lots of bread and dropping it off on the doorsteps of our friends and family. Eventually they asked if they could buy it. And that was the spark,” Richard said to The Bugle Newspaper.

And now, the couple is well on their way to realising the dream of Slow Dough. A development application was lodged for the business and closed yesterday for public comment.

Slow Dough is set to be a feature in the area, light and airy, as well as open. The Uniting Church, who are the custodians of the business, is looking forward to opening up the space to the broader community.

“We worked with the architect to understand how we can open up the space in this cottage to celebrate the production and craftsmanship of making sourdough,” Lucy said.

“You will be able to see straight through to the kitchen, see tomorrow’s bread being shaped and today’s bread coming out of the oven. Pastries will be prepared in the pastry room behind glass doors.”

Lucy and Richard are hopeful that Slow Dough will be able to open its doors come springtime this year.