Three bakers
We share the Friday night shift and take turns at the counter on Saturday.
Our story
A home oven, a bag of flour and a lot of practice
Brood & Butter began in 2019 as one sourdough loaf a week for the neighbours. By 2022 it was two hundred, so we moved into a small bakery in Westdene and kept the Saturday-only rhythm that made it work.
Local grain
Our flour is milled in the eastern Free State.
Leftovers shared
Unclaimed bread goes to a soup kitchen every Saturday afternoon.
Saturday mornings smell better with fresh bread. Order by Thursday.