Delivering 24-48 hours after order confirmation | Monday - Friday between 15:00 and 19:00

Collection: Babette's Bread

During the final two years of her BA LLB degrees, Babette became obsessed with bread baking and often found herself baking through the night. After graduating, Babette decided to trade law for bread baking and travelled to Vermont, USA to apprentice with French Master Baker Gerard Rubaud. The apprenticeship involved the learning of old school artisan bread baking techniques as well as the cultivation and maintaining of a traditional Levain. Babette brought her sourdough culture "Maggie" back to SA and uses it to bake fresh sourdough loaves every week.

Babette believes in creating bread from carefully selected and locally sourced stoneground flour, water, sea salt and yeast (or 100% sourdough). The dough should be given a long and slow fermentation time (rising time), which will result in bread with a moist crumb, chewy crust and depth of flavour.
3 products
  • French Baguette R39.99 - Fresh on Tues & Thurs
    Vendor
    Babette's Bread
    Regular price
    R 39.99
    Sale price
    R 39.99
    Regular price
    Unit price
    per 
    Sold out
  • French country loaf R54.99 - Fresh on Tues & Thurs
    Vendor
    Babette's Bread
    Regular price
    R 54.99
    Sale price
    R 54.99
    Regular price
    Unit price
    per 
    Sold out
  • French batard rye - fresh on Tues & Thurs
    Vendor
    Babette's Bread
    Regular price
    from R 64.99
    Sale price
    from R 64.99
    Regular price
    Unit price
    per 
    Sold out