Long ago, in 1918, a small traditional bakery was built in the inner city suburb of Waterloo, Sydney. This was well before the tower blocks, the ice addicts, the trendy new apartments and the fashionable restaurants in Danks St. The last owners of Elma bakery were a Latvian migrant family who baked primarily rye bread (black, and sweet and sour) from old Latvian and Estonian sourdough recipes. The bread was highly prized and sent all over Australia, and the recipes were a closely guarded secret.