Yes, we have delivery available within a 10km radius of our store but this is subject to a minimum order value of R300 or a flat rate delivery fee of R35

We deliver to Umhlanga and Hillcrest on set days. See Delivery Table here.

Sourdough is a bread made from the natural occurring yeast and bacteria in flour. In traditional sourdough recipes, you’ll find three ingredients:  sourdough starter (which consists of flour and water), salt and flour.  There is no yeast, no milk, no oils and no sweeteners.  It’s about as natural as you get when it comes to bread. We make all different varieties of sourdough, but our basic sourdough is made with two different types of cultures: Rye and blended wheat, salt and water, wholewheat and white bread flour. This is the basis of our flavoured sourdoughs. 

We also make sourdough with rye and with spelt flour. We cold ferment our sourdoughs for 24 hours.

Spelt is a cereal grain in the wheat family, but it is not the same thing as wheat (same genus, different species). The grain has been cultivated for centuries, in both central Europe and the middle east. It looks very similar to wheat in appearance, but it has a much harder outer shell before it has been milled. It has a nutty and slightly sweet flavour, similar to that of whole wheat flour.

Rye is a cereal grain that looks like wheat but is longer and more slender and is greyish green in colour. Because it is difficult to separate the germ and bran from the endosperm of rye, rye flour usually retains a large quantity of nutrients, in contrast to refined wheat flour. It is full of fibre and why we generally recommend it to people trying to loose weight and for diabetics due to the fact that its low GI.

Rye is NOT GLUTEN FREE. The 100% Rye bread we make though is wheat free.

This rye we make is 70% pure rye flour and 30% white bread flour. It is a nice light option for people who like rye but don’t want a dense bread (rye breads are generally very dense. We keep this rye basic, only the rye culture, salt, water and the two types of flours. We make this bread using a culture so it is partially slow fermented.

This is the purest form of a rye bread. We only use 4 ingredients, rye culture, rye flour, salt and water. This bread is wheat free but not gluten free. But still people who have gluten sensitivity can eat this bread. We bake it in a tin because rye on its own when made into a dough is like cake batter.

We make a rustic version of the french baguette, made with wheat flour, salt. We also use a starter called a poolish for the dough. The outside is crispy and the inside is soft with holes and the two types of flours. We make this bread using a culture so it is partially slow fermented.

Ciabatta is an Italian white bread made from wheat flour, water, salt and yeast. Ciabatta means slipper, and it is called this because of the shape. We make our ciabatta with an Italian biga (which is an Italian style starter) The crust is light and crispy and the inside if full of big holes. This bread goes with everything!

Made with wheat flour, salt, butter, water and yeast very pure loaf. Perfect for kids, sugar free!

Made with wheat BROWN flour, salt, butter, water and yeast very pure loaf. Perfect for kids, sugar free!

Made with a blend of white and brown wheat flour, packed with goodness, contains a variety of nuts, 5 types of seeds, chia seeds, honey and full fat yogurt.

Yes, we have delivery available within a 10km radius of our store but this is subject to a minimum order value of R300 or a flat rate delivery fee of R35

We deliver to Umhlanga and Hillcrest on set days. See Delivery Table here.

Yes, however, orders must be cancelled 24 hours in advance. Please contact us here with your order number.

Orders close on the Wednesday before the market

Yes, however, orders must be cancelled 24 hours in advance. Please contact us here with your order number.

Yes of course we cater for the market, however, we have a great stall with early frontage and our stock moves quick ;)