Babette uses traditional artisan baking techniques and top quality natural ingredients to produce bread that is wholesome and delicious.
Team Building & Corporate Events
- Speciality Workshops
- Home Workshops
* please note that all workshops are targeted at
the home baker (not commercial bakery training)
During the final two years of her BA LLB degrees, Babette became obsessed with bread baking and often found herself baking through the night. After graduating, Babette decided to trade law for bread baking and travelled to Vermont, USA to apprentice with the late French Master Baker Gerard Rubaud. The apprenticeship involved the learning of old school artisan bread baking techniques as well as the cultivation and maintaining of a traditional sourdough culture. Babette brought her sourdough culture "Maggie" back to SA and uses it on a weekly basis to make her rustic Sourdough loaves.