Corporate escapees flee to the kitchen

A Melbourne couple who have forged a successful small business baking gluten-free bread together are typical of the type of food business so many Australians try and get off the ground.

Kevin Zmegac and Jen Squire launched artisan bread business Oliver Lane two years ago, walking away from their respective jobs to try their hand at small business life.

Doing everything themselves

Squire had worked in change management both in Australia and London. Her partner, Zmegac, had owned and run cafes in Melbourne, and was ready for a change. He spotted a gap in the market and wanted to give it a go.

“There were so many people asking for gluten-free options when I worked in a cafe, and I already had the skills to run a business, and really wanted to give it a go,” Zmegac says. The range of bread loaves are mostly sold as catering loaves to Melbourne cafes. With ingredients like pumpkin, chia seeds, berries and beetroot in the range, the breads stay fresh in the fridge for up to a fortnight. Once they bake each day, the couple deliver the bread to customers across the city. Read more

Nina Hendy - Brisbane Times - 22 Mar 2018