Bread & Pastry

C’est la vie

Jo Hill’s excellent artisan breads deserve wider recognition. Trained in France, Hill uses only stoneground flour, water, salt and a well-tended starter for her sourdough wholewheat, rye and country loaves. Beautiful baguettes feature too. “Our breads take 18 hours from start to finish,” says Hill. “That makes them artisanal.” Kalk Bay,083-676-7430

De oude bank bakkerij

It’s worth the drive to Fritz Schoon’s rustic bakery, where integrity shines in every wood-fired loaf made from a farmer’s stoneground flour. Baguettes and ciabattas aside, all breads use a five-year-old sourdough starter. From Schoon’s sourdough white-wholegrain-rye to ancient grain loaves, such as sprouted buckwheat sourdough, naturally fermented bread reigns. Stellenbosch CBD, 021-883-2187


While not professing artisan techniques reliant on slow, natural fermentations, this bakery has a steady following, especially on Sundays. Gerd Zerban, 72, begins his day at 2am. Known for Zerban’s Cake and Coffee Shop in its heyday, his three crusty sourdough rye variants combine yeast, water and a pre-starter with German rye flour. Half loaves available. Cape Town CBD, 021-422-0168

Jason bakery

You’ll queue to snag a loaf from the hatch, but charred sourdoughs or crusty baguettes are worth the wait. Jason Lilley feeds his white bread sourdough and sourdough rye starters “born” in August 2007. The latter gives the signature Bree Street sourdough distinctive flavour, combined with white bread and rye stoneground flour, salt and water. It takes three days to make. Cape Town CBD, 021-424-5644

Woodstock bakery

Most people buy these artisan loaves from Oranjezicht City Farm or Neighbourgoods Market stalls, but they sell from their synagogue-turned-bakery too. Paul Cremer hand-shapes breads using sourdough starters and stoneground flour. Expect wood-fired crusts and assorted sourdough ryes, ciabattas and baguettes. “We use a minimum 18-hour fermentation, so the bread is easier to digest,” says Cremer. Woodstock, 074-797-7324

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.