Put in a (dough)nutshell: Had it not been for Gertrud and Irene, none of us would be able to enjoy those fluffy doughnuts on the Swakopmund Jetty today.
In 1877, Irene had started the sourdough that would survive her for generations. The two emigrating women had been using that very dough in Germany, as it was the baking method back in the day and got passed on from mothers to daughters. They thus decided to take it with them on the passage. And the rest is history.
How they managed to keep the sourdough alive during the long months of the sea journey remains their secret (more on nurturing the dough later on).
Maybe they were making friends with the kitchen staff and thus able to keep it going. Maybe they even allocated a part to the ship’s cooks so they could bake fresh bread while on board.
We will never know. But the important part is: The ladies and the dough made it alive!
Little did Irene and Gertrud know that their efforts would turn into a “flour”ishing baking business more than a century later.
The two women stepped on land right next to the current Jetty, and Gertrud was finally reunited with her beloved Albert Ferdinand.