John Ribstein specialised in traditional European sourdough and taught the new owners, Kay and Ross Perry, everything he knew when he handed the reins over.

The Perrys had no money and borrowed $100 on the first day of trading to fill the cash register, but the pair managed to push through.

At the time, they had a young son, Harry, and a house which they mortgaged to buy the bakery.

Mrs Perry said they changed the name from John and Helga's Bakehouse to Valentine's - an old family name on her husband's side.

“I see John when he comes in to buy his bread,” she said.

“I marvel every time, it makes me think we must be doing something right if he still purchases our bread.

“When we started, Ross wasn't a baker and I'd never worked behind a counter.

“We fell in love with the bakery and sourdough bread.

“We've had highs and lows, worked public holidays, early mornings and long hours seven days-a-week.

“Our children, Harry, Joe and Matilda, have helped since they were little.”

The Perrys bought the bakery when it was located in an arcade behind what is now Grind on Olive.

It relocated to City Walk on Dean Street for 15-years, then moved back to Olive Street before finding its new home under the Volt Lane car park five weeks ago.

They also opened stores in Wodonga and Rutherglen.

Mr Perry said this year marked the 50^th year of sourdough history on the Border.

“John had the business for 25-years before us, so it’s special to have that sourdough culture in the region for this long,” he said.

“It used to be the only sourdough bakehouse between Sydney and Melbourne.

“We used to use ingredients like asparagus, beetroot, onion and tomato in some loaves – it’s funny how times change.

“The actual baking and equipment we use has changed very little, it’s still pretty hands-on and traditional.”