A bakery in Manitoba is bringing back traditional bread-making methods with a modern approach. Forgotten Flavours in Niverville was inspired by Chris Holbrow and Maria Syroezhko’s personal journey. Holbrow’s health issues led Syroezhko to rediscover her great-grandmother’s bread-making technique from eastern Europe, allowing him to enjoy her baking.
Established in 2022 in a commercial kitchen at their Niverville home, Forgotten Flavours has grown to include two locations. The bakery employs a unique process, cultivating wild yeast from local fruits, vegetables, dairy, or grains, akin to farming where nurturing is key.
Unlike conventional sourdough, the couple prepares fresh wild yeast for each batch, using locally ground grains. The bread’s 48-hour fermentation results in a product that is not only easier on digestion but also of high quality and delicious.
Grain expert Maneka Malalgoda highlights the significance of fermentation duration on bread quality and digestibility. She commends local businesses like Forgotten Flavours for promoting healthier products through the use of local ingredients and meticulous processing.
While using wild yeast presents challenges due to its unpredictable nature, Syroezhko finds joy in the daily puzzle of bread-making. Each loaf from Forgotten Flavours requires three to four days to craft, showcasing the couple’s dedication to their craft and their community.
For Holbrow and Syroezhko, baking bread is more than a business—it’s a lifestyle that fosters unity and connection. They believe that their method, though intricate, may have been more prevalent in the past, emphasizing the importance of perseverance in preserving traditional practices.
