Walking down Keen Street as you go past the Embassy Arcade, your senses may start tingling with delight if Farid has just opened the oven doors.

Farid Shaikh, a Scandinavian baker, takes sourdough and sculpts it into anything bread-based - focaccia, cinnamon scrolls, saffron scrolls and, of course, traditional loaves.

“Sourdough is so natural, an old-school kind of process which makes bread which is so good for the stomach and digestive system,” says Farid, who says it takes 36 hours to make the bread.

Farid is very excited to share his talent and passion with a wider audience. Simply Sourdough has been baking for local businesses for a couple of months and is about to open a few days a week to sell directly to the public.

(Farid baking at his new location in the Embassy Arcade)

Farid’s passion for making bread started when he was young, “I’ve always been in the baking industry since I helped my mum bake as a boy. When I moved here, I missed proper sourdough bread.

Late last year, Farid started baking from home. He found it just as easy to make a couple of loaves and gave the extra to friends.  

“They're like, “Wow, your bread is so amazing. Can we have more?” And they started to buy from me,”

Farid thought he might see if there was any commercial interest.

“I know the fellows at Three Little Butchers; I usually buy our meat from there. I gave them some of my bread. They said, “Your bread is so pure and like proper sourdough.” They were happy to sell it. Farid was glad he found his niche, “They’re so cooperative.”

(Traditional loaves and the cinnamon scrolls)

From that point, Farid had to complete courses and gain certificates to start a business.

“I'm really amazed and surprised at how the community has helped each and every day. New customers, new feedback,” Farid relishes the smiles that his efforts put on people’s faces. 

La Barraca contacted Farid. Through the grapevine, they had tried his bread and were really pleased with the quality. They wanted to include it in their offerings. “I was so grateful,” said Farid.

Farid moved to Lismore four years ago. Like many, he lost much in the floods. Following his passion clearly means a lot to him.

“I'm really pretty overwhelmed with my hobby becoming my passion and now it's turned into a business within a short time period.

(Miki helps Farid at the bakery)

“The community has helped me, they supported me, and I’m so grateful.”

Farid looks forward to introducing some cultural taste palettes to the people of Lismore.  

“The Scandinavian concept of a saffron scroll. This hybrid never came here. So it's my privilege to present some different cultural tastes.”

Today, Farid is introducing a new loaf to his offering, Danish Rye Bread or "Rugbrod". He describes it as “Dense proper dark rye bread - a staple of Danish cuisine known for its rich tangy flavour."

Simply Sourdough will open up in the first week of September, three days a week to supply to the public.  

Find Farid and Simply Sourdough by following your nose down the Embassy Arcade on Keen Street on Monday, Tuesday and Wednesday and if you are lucky, some Friday mornings.

If you like his produce, he delivers to homes in Lismore 2 days a week.

Follow on the Facebook or Instagram pages or the Simply Sourdough website to find out more information.