Stop the press Mullumbimby! Sourdough donuts have arrived at the Mullum Farmers Markets, and boy will they get you hooked! Sweet n Sourdough, was started three years ago by local Megan Hunter, and has been making a name for itself among the sweet-toothed of the region.
Megan says she is over the moon to be joining the Mullum Markets family and serving up her fresh product, which she makes at her commercial kitchen in Mullumbimby. ‘I know that sourdough is so much better for your belly – because you’re eating fermented food,’ Megan says. ‘I wanted a really soft, light and airy donut so I just kept working on the recipe until I got it right.’
Megan also cultivates her own sourdough starter, which has been a self-taught process, and something she has refined over the past three years. ‘It’s the best feeling when people tell you they’re the best donuts they’ve had – it gives you a certain pride and it makes all the hard work worth it,’ she says.
The filled donuts are based on an old Italian bombalone recipe, with the modern twist of sourdough. Popular flavours include lemon curd (like Megan’s grandmother used to make); raspberry and chia jam; dark chocolate ganache and vanilla bean custard. Megan isn’t afraid of new flavour inspirations; a whisky chocolate ganache previously featured in her line-up. And for winter there will be the unmissable apple pie-filled donut to warm your market mornings.
The business is a family affair: Megan’s daughters help on the stall and in production and her dad, Bruce, is the main face at the markets. Bruce is a distinct character, and with his noble moustache and beard he cuts a mean figure behind the row of sumptuous filled donuts.
In keeping with her values (including ‘supporting locals’) Sweet n Sourdough source their fruit from local farmers’ markets and all dry ingredients and packaging are purchased through a local wholesaler, and her packaging is ‘greenpack biodegradable’ only.
Pop by and see Bruce for a donut you won’t forget, from Friday 21 May at the Mullumbimby Farmers Markets, every Friday from 7–11am.
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