Our story
It started with one stubborn jar of starter.
Nomsa and Pieter began baking out of a tiny home kitchen in 2019, selling loaves to neighbours on Saturday mornings. Word got around. These days we're on Church Street with a wood oven and a team of four — but the starter in that first jar is still the one we bake with every day.
We mill a little of our own flour, proof everything slowly, and sell out most days by lunchtime. That's not clever marketing — it's just how much two ovens can hold.