Mowshi's Artisan Sourdough

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Mowshi's Artisan Sourdough

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Proudly using Qld milled flours.

Sourdough, pastries & more
Baked in licenced kitchen

Bakery stall at 26 Niven Street, Stafford Heights every Saturday
Kelvin Grove Markets - Every Saturday
Bardon markets - Every Sunday

https://www.mowshis.com.au/

15/10/2026

Menu for the weekend
We will be at
Kelvin Grove markets Kelvin Grove Village Markets on Saturday and
Bardon Markets THE BARDON MARKETS on Sunday. (No breads, only pastries)
And the stall at Niven Street on Saturday as usual.

- Lemon Meringue Danish : Croissant pastry with lemon custard cream and Italian meringue
- Ham & Cheddar Croissant : Ham from Urbane Foods in a croissant pastry with cheddar cheese
- Dulce de leche Tres leches cake : There is way too many leches in there, but I assure you it will be tasty 🤪
- Pistachio and Rose croissant: Twice baked croissant with almond pistachio frangipane and dried rose petals
- Wattleseed Chocolate Croissant
- Pecan tart
- Brownie
- Honey & Sea Salt Kouign Amann
- Lavender Madeleines ( plant based option available)
- Chocolate chip cookie
- Plain croissant
- Cinnamon roll
- Pretzels : Plain & Jalapeno+Cheddar
- Sourdough : Plain, Multiseed, Olive & Rosemary
- Sourdough tin bread : Soft sandwich, Wholemeal Spelt, Wholemeal Rye, Fruit

As always, message me if you want me to keep something aside for you. :-)

See you Saturday or Sunday

14/10/2026

Last week at Bardon Markets, a parent and their kid came to my stall looking for something dairy-free. I simply said, “No, everything has dairy.”

But they continued looking through everything on the table, discussing whether taking a tablet to reduce the pain would help the kid eat something. They eventually picked a pretzel because it had the least amount of dairy.

At the time, I didn’t think much of it. I was sleep-deprived, sitting in a hot tent, and all I wanted was to go home and sleep.

But I’ve been rethinking that conversation ever since, and it just upsets me so much that a kid has to make that decision - Do I eat something I want and risk being in pain later, or take medication beforehand so I can enjoy it?
As a grown-ass woman, I have a daily tantrum with myself about taking my medication. But the thought of a kid having to accept that medication is just part of being able to eat something doesn’t sit right with me.

Our food system is so messed up. Why should something as basic as eating be this complicated?

Anyway, I’ve always been hesitant to put vegan products on my menu if I can’t make them using minimally processed, raw ingredients. And honestly, it’s always a challenge to make a vegan version taste good when you’re so used to the non-vegan one(my opinion, yours might differ). I’m also very biased towards Indian food when it comes to vegan, plant-based and vegetarian options.

But I don’t want another kid coming to my stall, wanting to eat something but knowing it might make them sick.

So, I’ve decided to start small with these vegan madeleines. No off-the-shelf vegan substitutes, just ingredients I’m happy to use. They’re easy to make, taste good, and give me room to play around with different flavours.

I don’t know if that parent and kid will ever come back to my stall. But if someone with dietary restrictions does, at least they’ll find these madeleines waiting for them. ❤️

And no, I won’t be trying to make anything gluten-free unless it’s an Indian dish. 😂
Thanks for reading my long-winded posts 😬

08/10/2026

Of all the posts I make, you know which one Facebook decided to show to non-followers through its algorithm? The one about payid because the algorithm decided it was a controversial topic. I kid you not, more than 80% of the views are from non-followers and random people teaching me how to use PayID. In my previous life, I wrote code to make software work with PayID, so yeah, I know how it works. 😂
I dislike this platform with all my guts 😑and hate that I am so dependent on it to grow my business, but for now, this is the only way forward for me.

That’s all the rant for this week, but here’s the menu for Saturday and Sunday:

* Cardamom & Cashew Danish: Croissant pastry with soft cardamom sponge, rice pudding with jaggery, and ghee-roasted cashews.
* Pumpkin & Goat’s Cheese Pain Suisse: Pumpkin roasted with sumac, herby goat’s cheese, all packaged in crispy croissant pastry.
* Kumquat Cruffin: Pastry filled with kumquat cream and topped with candied kumquat.
* Orange Cake: Whole Cara Cara oranges puréed and blended into the cake to give the softest and citrusy cake.
* Chocolate Croissant
* Apple + Pear Crumble Pie
* Nutella Brownie
* Honey & Sea Salt Kouign-Amann
* Lavender Madeleines
* Chocolate Chip Cookie
* Plain Croissant
* Cinnamon Roll with Pistachio Cream Cheese Frosting
* Pretzels: Plain & Jalapeño + Cheddar
* Sourdough: Plain, Multiseed, Olive & Rosemary
* Sourdough Tin Bread: Soft Sandwich, Wholemeal Spelt, Wholemeal Rye, Fruit

3 market stalls this week:

* Kelvin Grove Markets (Saturday, 6 am–1 pm)
* Niven Street, Stafford Heights (Saturday, 8:30–11:30 am)
* Bardon Markets (Sunday, 7 am–12 pm)

As always, message me if you want me to keep something aside for you. :-)

07/10/2026

It's still festive season back home! ❤️✨

No Indian festival feels quite complete without payasam — a comforting, milky dessert made with rice/vermicelli/mung dal etc, flavoured with cardamom, sweetened with sugar or jaggery, and finished with ghee-roasted cashews and raisins.🥰

It's Dussehra time in India, the tenth and final day of the festival season, marking the triumph of good over evil. In South India, this is also an important time for worshipping Goddess Saraswati, the goddess of knowledge and learning, with celebrations and traditions that vary across the different states and communities.

Growing up with these South Indian traditions, I wanted to bring a little bit of that festive feeling into this week's bake and with two back-to-back markets, I didn't get a chance to scout for seasonal fruit for my Danish. So, I thought… why not turn payasam into one instead? 😉

🥐 CARDAMOM & JAGGERY DANISH ✨
Flaky croissant pastry, soft cardamom sponge, rice cooked in milk and jaggery, finished with ghee-roasted cashews.
All the comforting flavours of a festive bowl of payasam, but as a Danish! 💛

Find them this weekend at:

- Kelvin Grove Markets (Saturday, 6AM-1PM)
- Bardon Market ( Sunday, 7AM-12PM)
- Niven Street(Saturday, 8:30AM-11:30AM)

These festive specials tend to sell out fast, so send me a message if you'd like me to keep one aside for you! 😉

03/10/2026

I hesitated putting this sign up at the stall today. Took it out a couple of times and then just left it.
Honestly, I was worried about the customer experience. Credit cards are so convenient. Just tap and go. I kept wondering if people would be put off having to go through the hassle of setting up PayID just to pay us.

But I was absolutely blown away by everyone’s response. You all were such good sports about it. Basically, a quiet little FU to the government and banks - Happy to take a few minutes out of their day to set up PayID and support a local business they love.

So thank you to everyone who stuck with us and took that extra step. It means a lot to a small business like ours. ❤️
And, now you all know my real name too and whoever took a shot at saying it out loud, well done, it's a tongue twister of a name 🤪🤪

01/10/2026

Menu for the weekend is here 🤎

Long weekend + last week of school holidays. I think that calls for a little treat for all the parents who survived the break.

And speaking of treats… I got a fresh delivery of pistachios this week, and well, my brain just went pista-shoooo and somehow it ended up in almost everything.

So, what do I have for you:

- Rhubarb Pistachio Danish : Citrus-poached rhubarb with pistachio frangipane on croissant pastry

- Pistachio Pain Au Chocolat: Chocolate croissant with silky pistachio cream

- Spiced Peanut + Potato Bagel: Jerusalem-style bagel with crunchy peanuts and potato cooked with my magical Indian spices
- Salted Vanilla Buttercream + Pistachio Cake: Slowly venturing into layered cakes. The layers are already crooked, but I have tasted all the fillings that go in, and they are delicious. Come for some crooked cake.

- Plain Croissant
- Cinnamon Rolls: Changed the frosting on this one for this week, we’ll see how we go.
- Honey + Sea Salt Kouign Amann
- Lavender Brown Butter Madeleines
- Pear Rum Crumble Pie
- Roasted Peanut Butterscotch Brownie
- Lemon Meringue Tart

- Pretzels: Plain, Jalapeño + Cheddar

- Sourdough Breads: Plain, Multiseed, Olive + Rosemary

- Sourdough Tin Breads: Soft Sandwich, Wholemeal Spelt, Rye + Fruit

See you at these locations:

Kelvin Grove Markets — 6am–1pm Kelvin Grove Village Markets
(We cannot stress how much we love this market and the vibe!!)

26 Niven Street, Stafford Heights — 8:30–11:30am
(or before, if sold out)

Bardon Markets — Sunday THE BARDON MARKETS
Our first time at Bardon Markets this Sunday! So if you missed us on Saturday, come see us on Sunday. We’ll have everything except the breads.

As always, message me directly if you need me to put aside something for you.
See you 🤎

30/09/2026

If you follow or support other small businesses, you’ve probably seen plenty of posts about price increases lately.

Ever since the half-brain-cell of a human decided to wage a war without knowing the consequences, the price of almost every raw ingredient has been creeping up.

Then came our flour. Switching to organic flour, milled right here in Queensland, meant a 100% increase in cost. But quality ingredients matter to us, and so does supporting our local farmers and producers.

And now, changes to card surcharges.

While it’s being described as a cost-of-living reprieve, for small businesses it means we have to absorb the cost or increase our prices regardless of how customers choose to pay.

There are businesses that had already built these costs into their prices (something I’m still learning to do), and businesses like Woolies with their own payment systems that are largely shielded from changes like this.

Running a small business is becoming increasingly difficult. It really does feel like death by a thousand costs.

Even as a home business, we still have licences, insurance, supplies, equipment, website hosting, payment fees and plenty more. I dream of having a storefront one day, but honestly, the thought of taking that step in the current climate is scary.

For now, we’ve decided NOT to do a blanket price increase across our products. We’ll continue to look at things individually and only make changes where we genuinely need to.

A huge thank you to everyone who chooses to shop small and support our little business. ❤️

And one more favour: please use cash or bank transfer whenever possible. I know… who even carries cash anymore? 😂 But maybe we can stop making the banks richer whenever we can.

24/09/2026

Something up with my previous post.
Here's what I posted on IG.
Weekend menu is here! You can find us at:
📍 26 Niven Street, Stafford Heights�8:30AM–11:30AM, or until sold out
📍 Kelvin Grove Markets�6AM–1PM

Menu:
* Pink Peppercorn & Apple Danish — Apple pie filling with pink peppercorn-infused cream in flaky pastry
* Lemon & Poppyseed Scroll — Sharp lemon custard cream in poppyseed butter-smeared pastry
* Sticky Coconut Hand Pie — All the details are in the previous post about it 😉
* Hazelnut Pain au Chocolat — Chocolate croissant with hazelnut cream and toasted hazelnuts
* Olive Tapenade & Whipped Feta Pain Suisse
* Mascarpone & Meyer Lemon Cake
* Pumpkin Pie
* Walnut Brownie
* Honey Madeleines
* Plain Croissant
* Cinnamon Roll
* Chocolate Chip Cookie
* Honey & Sea Salt Kouign Amann
* Pretzels
* Sourdough Breads — Plain, Multiseed, Olive & Rosemary
* Sourdough Tin Breads — Wholemeal Spelt, Rye, Soft Sandwich & Fruit

DM me if you’d like me to keep something aside for you :-)

23/09/2026

August through November in India is one long festival season. 🎉 One festival begins as another comes to an end, and most go on for days. Alongside temple visits, prayers, house cleaning, shopping and everything else, there are lots and lots of delicious sweets and savouries prepared as offerings to the gods.

And once they’ve been offered… well, they’re ours to devour. 😋
Growing up, my favourite god was Ganapati. 🐘 Yes, you do get to have a favourite, because apparently there are 33 million gods to choose from!

During Ganapati festival, there was always kadubu (I’m still working on a friendlier name 😉).
It’s made by cooking coconut and jaggery until the coconut becomes caramelised, sticky and chewy, with a little pinch of cardamom. 🌴✨ The filling is wrapped in rice dough and either steamed or deep-fried.
I’ve always loved the warm, steamed version. 🤎

You find versions of the same idea across different places, each becoming its own thing. There’s modak in North India, and ondeh-ondeh in Malaysia — Food across countries can be so similar, yet so wonderfully different.

I’ve been thinking about how to make this for you all, because cold steamed kadubu is an abomination. 😂

So instead, I’ve made a pastry somewhere between pie crust and shortcrust, wrapped around that glorious coconut-jaggery caramel and baked until golden. 🥥🥧 Then, while they’re still warm from the oven, they get a little brush of cardamom syrup. ✨

We’ll have a few available at both locations this weekend.
If you’d like to preorder, DM me and I’ll put some aside for you.
Full weekend menu coming tomorrow!

22/09/2026

Our plain sourdough that is, really, not so plain.
Made with Kialla Pure Organics | Organic Flour Australia white organic flour, salt and water, and our starter — the part that does all the amazing fermentation work. Our starter is made with wholewheat sustainable flour, and the mother starter (or whatever fancy name you’d like to call it) is fed twice every single day, regardless of what’s happening at home, so it’s always ready to create the starter for all our breads.
The dough is mixed by machine, shaped by hand and baked in a red-hot oven.
We like a dark crust. It has that deep caramelised, chewy, slightly sweet flavour that comes from taking the crust a little further. We know it’s not everyone’s preference, but we absolutely love it.

Address

Stafford Heights
Brisbane, QLD
4053

Telephone

+61468360872

Website

https://mowshis.com.au/

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