But a woman from Invercargill swam against the tide and started her own business from her kitchen.
Looking back, the Briton MacDonald still couldn’t believe that today she would open her first store FlourBro, specializing in sourdough products.
“It’s a bit surreal to think about it. What I think helped during that lockdown was that people became more aware of what they eat and where their food comes from,” she said.
Ms. MacDonald said she reconnected with her family roots to open her business.
Her grandfather was a certified commercial baker who loved his job, she said.
With some of his tools on the counter of her new store, Mrs. McDonald thought he would be proud of her.
“I always remember him getting up early to bake. I was very young, but I remember his passion.”
Ms McDonald said she has always been interested in baking, but during the lockdown she learned how to do it right.
“I’ve always wanted to learn how to make sourdough – and the start of the lockdown gave me the time and space to learn as it’s quite a complicated craft.”
She discovered that no one in town made sourdough products and saw an opportunity there.
She built a kitchen in her garage and learned to make sourdough scones, muffins, cookies and other bakery products.
“In the sourdough process, the fermentation makes the product or bread easier to digest. The hard work happens during the fermentation process so our bodies don’t have to do it.
“I believe there was quite a renaissance with sourdough when gluten intolerance started to rise.”
Her business, which opens today in Dee St, is said to have a relaxed atmosphere and focus on local producers.
“The focus is on bread and spreads. It’s only a small shop, but I’m sure my grandfather will help me on my way.”