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:
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.
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.
Who: Jason Bakery
Contact: 185 Bree St, Cape Town, 021-424-5644, email@example.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.
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.
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