Our Sourdough
Linden Loaves bread is naturally leavened using our own starter culture. 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 with darkish caramalised crust.
It is wholesome bread made with only flour, water and salt.
Where to find our bread
Our dream is to have our own brick and mortar bakery one day. A place where you can come to to enjoy a large variety of naturally leavened bakes. But while we dream, we have an incredible network of retail partners who help us to sell bread by stocking them on the shelves of the restaurants, delis and coffee shops. The bread can be found on:
TUESDAYS - SATURDAYS
The Little Deli (Linden)
Food Café (Cresta)
Service Station Café(Melville)
Spar - Robindale Spar - Polofields Spar - Olivedale
WEDNESDAY
Vice Coffee(Craighall Park)
Fingers Crossed Coffee(Emmerentia)
Issy's Coffee and Gifts(Forest Town)
The Little Deli(Linden)
Food Café(Cresta)
Service Station Café(Melville)
THURSDAY
The Perfect Cup(Parkview)
The Little Deli(Linden)
Food Café(Cresta)
Service Station Café(Melville)
FRIDAY
Fingers Crossed(Emmerentia)
The Little Deli(Linden)
Food Café(Cresta)
Service Station Café(Melville)
Euro Gourmet Deli(Weltevreden Park)
SATURDAY
Vice Coffee(Craighall Park)
The Little Deli(Linden)
Food Café(Cresta)
Service Station Café(Melville)
Euro Gourmet Deli (Weltevreden Park)
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 12 hours to develop before being baked in our wood-fired 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 that has popped up 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.
Sourdough is voluptuous. It is dark and light, sweet and tangy. It is soft and hard, crunchy and chewy. It appeals to every sense. It invites you to share, connect and relax. It feeds and nourishes and satisfies. It is an elemental food.
We bake 2 variants: Traditional Sourdough (Country Loaf) and Whole Wheat sourdough, which is a 50/50 blend of white and wholewheat flour. On occasion we pop up with interesting and yummy blends like seeded loaf, porridge loaf and a few others. Check our current Winter breads for exciting varieties.