There’s good reason why the donuts from Sweet n Sourdough are so popular. For a start, unlike mass-produced varieties, they are individually handmade using sourdough and traditional baking methods. But owner Megan Hunter says there’s a little more to it than that.
‘We make small-batch, slow-fermented sourdough donuts, handcrafted with love,’ she says. ‘Every donut is made by hand in our commercial kitchen, from feeding the starter to mixing, rolling, proofing and frying each one fresh.
‘A great donut should be light, fluffy and full of flavour, not just sweet. Our sourdough donuts are naturally leavened over two days and fried fresh for the markets. We don’t use preservatives, stabilisers or artificial flavours – just real ingredients, local produce and native botanicals. It’s that care and time that make all the difference.’
Megan says she also uses as many locally sourced ingredients as possible, from farm-fresh eggs to sustainable flour and native flavours like lemon myrtle, ooray (Davidson plum) and pepperberry jam.
‘We love collaborating with local growers and producers, which keeps our flavours seasonal, fresh and rooted in the region.’
After working in the hospitality industry for years, Megan wanted to branch out and start her own business. Taking inspiration from the traditional Italian ‘bomboloni’ with a modern twist, the idea for Sweet n Sourdough was born.
‘It all began eight years ago with a love of sourdough and a curiosity to see how natural fermentation could transform something as classic as a donut,’ Megan says. ‘After plenty of experimenting (and taste-testing!), we discovered that sourdough adds incredible depth of flavour, a light texture and makes the donuts easier to digest. What started as a small passion project has grown into a family business that we absolutely love.’
Megan’s father, partner and kids help out at the stall and in the kitchen, and the range of donuts on offer includes classics like cinnamon sugar and raspberry jam, plus filled favourites like lemon myrtle curd, brown sugar custard, chocolate ganache, and passionfruit and lime glaze.
Megan also creates limited-edition flavours inspired by native ingredients like ooray and pepperberry jam, but she says the most popular is the raspberry jam donut – simple, nostalgic and always a crowd-pleaser.
You can find Megan and her range of handmade sourdough donuts at Byron Farmers Market every Thursday morning.
Byron Farmers Market is held every Thursday 7-11am at Butler St Reserve and Bangalow Farmers Market is every Saturday morning 7-11am in Piccabeen Park.
For four decades The Echo has printed the stories some people loved, some people hated, and some pretended not to read. If you want us to keep telling the truth, the real truth, not the sugar-coated version. We’ll need your support to keep the presses rolling. 
