Artisan Bakery — Est. 2026
SOURDOUGHBREAD
12-hour fermentation. Stone-milled grain.
Baked fresh every morning.
The Daily Proof
Our Loaves
Sourdough White
800g+R60
Sourdough Brown
800g+R65
Seed Sourdough Bread
800g+R70
Artisan Baguette
350gR25
Ciabatta Loaf
400gR55
Ciabatta Rolls(6 Rolls)
6 rollsR60
The Process
Anatomy of
a Loaf
01
The Starter
A living culture, fed daily for over a decade. The soul of every loaf.
02
12hr Ferment
Slow, cold fermentation develops complex flavors impossible to rush.
03
Stone Hearth
Baked on stone at 220°C. Steam-injected for the perfect crust.
"Good bread is the most
fundamentally satisfying
of all foods."
— James Beard