Our bread-making journey began over a decade ago with a passion for slow food and traditional techniques. Inspired by Raymond Calvel’s The Taste of Bread, we craft recipes suited to local flour and climate, combining science, intuition, and a love for authentic bread. At the heart of our process is our sourdough starter, our ‘mother’ or Levain de pâté. Born in Hilton-Winterskloof, she creates the rustic, flavorful bread we bake today. Robust and full of life, she embodies the patience and care that define our artisan sourdough.

What makes our bread unique? A three-day natural fermentation process enhances texture, flavor, and digestibility. The bread’s flavor peaks on the third day and stays fresh for five days when stored properly. It can also be frozen and thawed slice by slice.

Made with just three ingredients—flour, water, and salt—our bread contains no yeast or shortcuts. We’re excited to offer flavors like three-seed, Kalamata olive, and roasted hazelnut, all made with unbleached, GMO-free, stoneground flour from Eureka Mills in Swellendam. It all started with a hands-on course at the Wildbread Company in Hilton, KwaZulu-Natal. Inspired by master baker Paul, we brought our newfound skills home and created the exceptional sourdough recipe we use today.

Visit De Oude Bakery to experience the taste of bread made the old-fashioned way. Every loaf tells a story of tradition and love.