“Later, my father would drag me into work during the school holidays and at weekends when I was 15, 16 years old.”
Reinier Krol making fruit buns — which are among the bestsellers at the bakery. Source: SBS / Sandra Fulloon
Krol’s father Jan moved to Australia from the Netherlands with his family in 1982 and was one of the first to bake sourdough bread in Melbourne.
“Sourdough is essentially a naturally fermented bread, made from leaven, flour and water that’s allowed to ferment over a certain period of time.
Sourdough fruit buns fresh from the oven. Source: SBS / Sandra Fulloon
“It develops a natural sour taste and the leaven also helps the bread to rise.”
“When we opened in April we advertised a little in the Dutch community. The following day we had people drive four, five hours just to come and get some of the products.
My father taught me how to bake, and his father taught him.
Reinier Krol
The Krol family’s baking tradition stretches back more than a century, to the end of World War One when the first outlet opened in the Netherlands.
“He worked in that little shop with his wife and they were essentially helping to rebuild the country after the war.
A photo board displays the Krol family history. Source: SBS / Sandra Fulloon
“My grandfather Reinier took over the family business after World War Two and it was history repeating itself.
The Netherlands suffered the highest per capita death rate of all Nazi-occupied countries in Western Europe.
The window display at the Krol Family Bakery. Source: SBS / Sandra Fulloon
By 1945, more than 200,000 Dutch men, women and children had died of war-related causes. More than half of those were Holocaust victims.
That community spirit remains active today. Each day the Krol Family Bakery in Camberwall gives unsold bread to a local care agency. And with living costs soaring, Krol is helping where he can.
It’s one reason customers keep coming back.
Sourdough fruit loaves are made on site. Source: SBS / Sandra Fulloon
“I like the vintage feel of the bakery and also the taste,” says customer Quiana Dong. “The bread tastes homemade and not [like] something you buy from the big supermarket.”
“But I have fallen in love with it and getting to know everybody. It’s rewarding to serve people each day and find out what they like.”
Reinier Krol (right) with his wife Rachel Grove. Source: SBS / Sandra Fulloon
After decades at the helm of a film production company, Krol returned to his roots in April this year following the death of his father, Jan.
“My father was very much ‘old school’, believing if you work hard and you achieve something in life, you get rewarded for it. And that has always stuck with me.”
“I would be thrilled to have a fifth generation follow me and teach them, as my father taught me and his father taught him.
Reinier (right) with his mum Sonja Krol at the family business. Source: SBS / Sandra Fulloon
“In the same way that you keep the sourdough starter going over generations, you can keep traditions and a business going over generations.
This story was produced in collaboration with SBS Dutch.