There's something warm, rustic, and deeply personal about stepping into Forgotten Flavours, the newest bakery on Main Street in Niverville.
The smell of fresh bread, the sound of croissants being rolled, and the welcoming energy from owner Maria Holbrow make it clear that this place is more than just a bakery. It’s a story of passion, health, and home.
“I honestly can’t really pinpoint the moment I fell in love with bread,” Holbrow says with a laugh as she stands near her large oven.“It was just a gradual thing. I got fascinated with sourdough, and then I came across an ancient way of making wild yeast. I couldn’t find much info on it, so I just figured it out through trial and error.”
The bakery, which opened its temporary storefront in February 2025, is a big step up from Holbrow's early days.
Like many businesses that emerged during the pandemic, Forgotten Flavours started at home.
“We started in 2020, when COVID hit,” she recalls. “At first, I was just baking bread and giving it away for free so people could try it. And they loved it. Then people started asking to buy it, and that’s how it all started.”
Holbrow’s passion didn’t stop at home baking small batches in a regular-sized oven; as demand grew, so did her operation.
“We moved into this place in February 2024 and started renovations by summer. It took a lot, putting in three-phase power, breaking down walls, but we wanted to create a space where people could come in, see the process of how we make the bread, and experience it,” she says.
The shop currently offers fresh-baked bread and pastries daily, and there's coffee to go with it. While the seating area is still under construction for their future café space, Holbrow has big plans.
“This is just a temporary setup right now,” she says. “Next year, we’re hoping to open a proper bistro. Sandwiches are made right in front of you, there is more seating, and there is an open kitchen where you can see the bread and focaccia baking.”
In the back of the bakery, Holbrow has trained and taught her team everything they know. But it’s not just about the team or the space, it’s the bread that truly sets Forgotten Flavours apart.
Holbrow says she uses a long fermentation method, including a cold-retard fermentation process, which she says makes the bread easier to digest, especially for her Celiac customers.
“It breaks down the enzymes in the flour. So by the time you eat the bread, it’s already partly digested. A lot of our customers are diabetic or have digestive issues, and this bread doesn’t spike their sugar,” she explains.
Holbrow’s journey into health-conscious baking began at home, inspired by her husband’s digestive struggles.
“We’re always trying to find ways to help him,” she says. “That’s how I learned about wild yeast, my great-grandmother used to collect hops and make bread with it. That method got lost somewhere, and now I’m trying to bring it back.”
Originally from Ukraine, Holbrow moved to Canada 20 years ago, intending to attend the University of Manitoba for an Art Degree, instead earning a Degree in Engineering. “I’ve been here longer than I lived there,” she smiles. “But those traditions stayed with me.”
After just three months open on Main Street, the response to her small bakery has been overwhelming.
“Yeah, people have really noticed us. We’ve had way more traffic than expected,” she says. “Our tarts are definitely the most popular item.”
Holbrow says nothing is wasted at Forgotten Flavours. Items not sold after three days on the shelf are first given to their local food bank, and whatever is left over is ground into crumbs for future pie and tart shells. And because the crumbs come from pastry from their bakery, the items are gluten-free and hold to the same standards as their freshly baked breads and pastries.
As for the future, Holbrow hopes to expand the offerings, refine the space, and continue reviving traditional methods. But for now, she’s just grateful to be baking every day and sharing what she loves most.
Holbrow notes, "At the beginning, I was baking so much I couldn’t even eat it all. But I just kept going because I wanted to get better. And now, people can come in and enjoy it with me.”
Whether you’re in for a fresh loaf, a tart, or just curious to see what “wild yeast” baking is all about, Forgotten Flavours is a must-stop on Main Street in Niverville. It’s a little taste of the past, lovingly brought into the present.
