Look, we can't all be 'Captain Bread' Jason Lilley, whose delicate surname belies his muscular, tattooed frame, which in turn belies his profession: artisanal baker. He'll get up before many twenty-somethings have even gone to bed to mix, knead, craft and bake the bread of a Banter's dreams. You, on the other hand, will sleep in, wake up after a snooze (or five) and let him, and other hot South African bakers, do the work. Here's a list of the best places to get a loaf so irresistible, you'll forget you were ever 'not doing' carbs: GAUTENG Who? Patisserie de Paris Contact: 9 Mackay Avenue, Blairgowrie, (off Conrad Drive 100m from the Engen Garage), Johannesburg, 011 326 0913 What to buy: Patisserie de Paris serves a variety of confectionary, cakes, pastries and sweets, but it's their baguette's they're known for. Who: Junipas Contact: Shop D4, Hobart Grove Centre, Cnr Hobart and Grosvenor Roads, Bryanston. 27117062387 What to buy: The milk stout sourdough takes three days to prepare, and only one sitting to eat – start to finish. WESTERN CAPE Who: Jason Bakery Contact: 185 Bree St, Cape Town, 021-424-5644, orders@jasonbakery.com What to buy: If you can tear yourself away from the droolworthy pastries, the bread is equally enticing. While you're there you may as well have it with some filling. We're particularly fond of the lobster rolls, a special treat on the first Friday of the month. Who: Woodstock Bakery Contact: 1 Argyle St, Woodstock, Cape Town, 074 797 7324 What to buy: Paul Cremer's shapely loves are all decidedly delicious, but it's the slightly charred-by-wood-fired ciabattas that take the, erm, cake, at this hip east side space. Who: De Oude Bank Bakkerij at Schoon de Companje Contact: 7 Church St, Stellenbosch, 021-883-2187 What to buy: You'll want to plan a longish afternoon here and choose a variety of bread portions to go with the tapenades, reductions, charcuterie and cheese on offer. Who: Ile de Pain Contact: 10 The Boatshed, Thesen Harbour Town, Knysna, 044-302-5707 What to buy: It's not called 'island of bread' for no reason. Their brioche French toast is the only way to start a Morning on Thesen Island. KWAZULU-NATAL Who: Glenwood Bakery Contact: Shop 395, Esther Roberts Road, Durban What to buy: A thick slice of the potato and rosemary bread is tops with scrambled eggs. Who: Remo's Fratelli Contact: Shop 2/3, Protea Mall, Corner of Lighthouse & Chartwell Dr, Umhlanga, 031-561-7143 What to buy: The walnut and raisin sour dough is the perfect foil for a liberal smear of creamy goats cheese. NATIONWIDE Knead Vovo Telo Feeling ambitious? Bake your own with our delicious recipe for milk, honey and pecan nut loaf with spiced white sugar crust:

• 420g plain flour • 7,5g salt • 20g white sugar • 100g pecan nuts • 3/4 cup milk • 45g butter • 1/4 cup honey • 20g fresh yeast • 2 eggs • 3T brown sugar • 1/2t cinnamon • 1/2t ground nutmeg • 1/4t ground cloves

Combine the flour, salt, sugar and pecan nuts in a large mixing bowl. Heat the milk, butter and honey together in a small saucepan until the butter has melted and the honey dissolved. Allow the mixture to cool, and when lukewarm (37ºC), crumble in the fresh yeast. Once foamy, add to the dry ingredients. Add one egg and mix in well. Tip the dough onto a lightly floured surface and knead until smooth and elastic. Cover and leave in a warm place to prove for about 30 minutes, until double in size. Punch the dough back down, place on a lightly greased baking tray and roll and shape into desired loaf. Allow to prove for a further 30 minutes. Beat the remaining egg with a tablespoon of water and brush the loaf with the mixture. In a small bowl, combine the brown sugar with the cinnamon, nutmeg and cloves, and sprinkle over the loaf. Bake at 180ºC for 25 minutes, or until golden brown. styling Raphaella Frame-Tolmie