Sourdough, croissants and celebration cakes, made by hand in Mill Park, Gqeberha — the first loaves are out of the oven at six.
The bakery
Our sourdough rises for a day and a half before it meets the oven. Everything else — the croissants, the rusks, the Saturday koeksisters — is made by hand in the room behind the counter and sold the same day.
Baked every morning except Mondays.
A 36-hour country loaf, seeded rye and a Friday olive bread — sliced for you if you ask.
Laminated by hand over three days: butter croissants, pain au chocolat and the cinnamon buns that sell out by ten.
Birthdays, weddings and Friday-afternoon surprises, designed with you and baked to order.
Rolls, buns and the daily loaf, shaped at three and out of the oven by six.
What is on the shelves most mornings. Come early for the croissants.
A 36-hour loaf, about 900 g.
Sunflower, pumpkin and linseed.
Laminated over three days.
Two batons of dark chocolate.
Usually gone by ten.
A 500 g bag, baked twice.
Saturdays only, six to a box.
Serves twelve, order a day ahead.
We drive across town on Saturdays for the sourdough and the koeksisters, and my daughter's birthday cake was the best thing at the party.★★★★★