Photo: RNZ/Susan Murray

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Setting up an artisan French bakehouse, or boulangerie, on a small rural property with a babbling brook has been a dream for Maurice Lees for ten years or more. It's been a reality for just under two.

Maurice makes specialty sourdough bread in Manawahe, Bay of Plenty at Bread Asylum. It’s just a small dot of a place on the map, but he's building up a keen clientele who hunt him out at four local markets and other outlets. Maurice hopes as business increases that income and jobs will be generated for the rural area.

Photo: RNZ/Susan Murray

When it comes to making quality sourdough bread, he says the secret is a long slow fermentation process. Up to 36 hours. Maurice says good things happen during the long fermentation.

“You do not get that from something, a bread, that has not been fermented. It’s as simple as that. That’s why I make the point it’s arguably the only healthy bread.”

Maurice bakes only four days a week. On the other days a former Aucklander is using the facilities to make gourmet pies.

Tyrone Campbell says Manawahe is a wonderful place to live and work, especially with three children under five.

“We love Auckland but not the traffic. .. with a young family you get sucked into busy-ness. To come down here … this bakery is world class. You wouldn’t find anything like this anywhere. It’s unique. We’re just happy to be here.”