About Our Bakery
The Sourloaf is owned and managed by us Joe and Ziechfried Paul-Foster. We started this bakery with a vision for adventure. Adventure for starting a whole new exciting life together in the Garden Route of South Africa. Yes, we have big dreams for the bakery but we have the wisdom to start from the bottom.
For now, we are a passionate wholesale bakery located in the serene coastal town of Brenton On Sea, Knysna - RSA. We bake up to 100 fresh artisan loafs daily for local supermarkets, cafes, delis, restaurants, and more. We have a great selection of naturally leavened artisan sour bread.
About Our Baking
All our bread is naturally leavened and contains no artificial anything. Most of our bread physically only contains 3 ingredients, flour (wheat and/or rye), salt, and water. If we use inclusions and infusions such as Olives, Fynbos, and Seeds they are also locally sourced and wholesome.
Our loaves go through a 30 hour period from sourdough feeding to baking. We mix and bulk ferment for 3-4 hours and proof our dough for 13 -15 hours
Sourdough is not just a taste it is a method and we also educate our clients on what they are stocking and selling to their customers.