Sourdough bread gains flavor and fuels new business growth in Drochia
The bakery market in the Republic of Moldova is undergoing noticeable changes as consumers increasingly seek healthier alternatives and traditional recipes. There is also growing interest in artisanal sourdough bread. Mihaela Sava, an entrepreneur from Drochia, discussed how she has capitalized on this trend by starting a local business during "Zi de Zi" show on Radio Moldova.
Mihaela Sava shares that her journey into baking began this spring. "I started baking sourdough bread in March of this year. It's a lengthy process that begins with cultivating a sourdough culture from scratch. The entire baking process can take between 12 to 24 hours. It's not just simple kneading; it involves an organized procedure of folding, fermenting, and chilling before arriving at the final bread and other products," explains Mihaela.
Along with classic bread, Mihaela also bakes increasingly popular items such as Easter cakes, rolls, croissants, and breads with natural additives. "Sourdough bread has become a trend because more and more people are choosing it. It is also in high demand for events," she notes.
In her artisanal workshop, the recipes are clean and minimal. “Seed bread, or the one made with cocoa and chocolate, does not contain added sugar. It consists only of flour, water, a little salt, and sourdough. The sweetness comes from the fruit, and in the case of the cocoa and chocolate bread, it comes from the chocolate itself,” Mihaela explains.
Many of her recipes are original creations. “I came up with the idea for the chocolate and cocoa bread because I wanted to try something new. I also have bread with cheese and olives, and the plain sourdough bread is always available,” she shares.
For other products, she has invested in professional training. "I took courses to learn how to make bread and Easter cake. The recipes were developed by others, and I practiced extensively until I perfected them in both appearance and taste. The most important aspect is that, being based on sourdough, these products are healthy, unlike those made with commercial yeast," Mihaela Sava says.
Her ambitions don’t end there. The entrepreneur is currently working on new ideas: "I'm considering adding bread with dehydrated tomatoes and potentially other desserts."
The businesses centered around sourdough bread illustrate how tradition can transform into a strong local brand. For many consumers, these products represent more than just food; they symbolize a return to clean flavors and the natural rhythm of artisanal preparation.
