Our Sourdough
Linden Loaves bread is naturally leavened 100% Sourdough. The dough is fermented for 18 hours and distributed at most 4 hours after baking. Our bread can be described as soft and chewy with mild sour and salty notes, a fairly wild crumb structure and a darkish caramelised crust. It is wholesome bread made with only flour, water and salt.
Where to find our bread
We deliver fresh sourdough loaves from Tuesday to Saturday every week. These are loaves that you can buy and take home to use as a whole loaf
TUESDAYS - SATURDAYS
The Little Deli (Linden), Food Café (Cresta), Service Station Café (Melville), Vice, Coffee (Craighall Park), Melrose Deli (Melrose Arch), Spar (Robindale and Polofields) & Cremalat Hyde Park, Fab & Co Parkhurst, Fingers Crossed (Emmarentia), Sloane's Butchery & Deli, Issy's Coffee and Gifts (Forest Town) The Whippet
Our bread is served on the menus of some of the best JHB restaurants, like CNR Cafe, Jessica's, The Peech Hotel
Bread Club
The Linden Loaves Bread Club offers food and bread enthusiasts an opportunity to receive once-off specialty sourdough breads through a yearly subscription. The subscription includes 12 different sourdough baked varieties, each one carefully selected for the time of the year based on seasons and flavours.
The 2025 Bread Club catalog includes:
Miso & Sesame, Shokupan (Japanese Milk Bread), Pumpkin Cinnamon Sourdough Bread, Hot Cross Buns, Apple Levain Bread, Rosinbrod, Chocolate and Roast Hazelnut Bread, 100% Sourdough Rye Bread , Preserved Lemon and Feta Sourdough & Cinnamon Babka
In October, the variety is sourdough pizza in the woodfire oven.
The 2026 Bread Club range is already simmering in the imagination and likely includes varieties such as lemon zest and olive country loaf, and a deep wholegrain loaf with sprouted wheat kernels from Vygevlake farm in Calvina, amongst others.
Would you like to stay informed about Bread Club?
Membership bookings for 2026 open in November. Until then, I would love to keep you updated on what's happening in Bread Club 2025 to whet your appetite for a 12-month journey with specialty-crafted handmade sourdough.
It is said that it was wheat that finally tamed the human race. Humans have been baking bread for 10 000 years which is more than enough time for us to have figured out how to do it properly. And the key ingredient in good bread is time, which is why our dark, rustic loaves are given 18 hours to develop before being baked in our custom built bread oven. We like the traditional way of doing things and the ancient practice of baking bread is about as traditional as it gets.
About us
Linden Loaves is a microbakery in the heart of Linden, Johannesburg. We bake our bread the same way bread's been made for centuries. Allowing natural fermentation to take place in the dough over many hours unlocks flavours and nutrients in a loaf that just can't be achieved otherwise.
