It is said that it was wheat that finally tamed the human race. We've 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.
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.
Where to find our bread
We bake on Tuesday, Wednesday, Friday and Saturday and supply the following restaurants / delis on these days:
Tuesday & Friday:
The Little Deli, Linden. Service Station Cafe, Melville. Fingers Crossed Coffee, Emmarentia. Foood, Cresta
The Little Deli, Linden. Issy's Coffee, Forest Town
The Little Deli, Linden. Service Station Cafe, Melville. Brik Cafe, Rosebank.
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.
A wood-fired oven is an ecologically sensible way to bake. The oven itself is made from mostly natural materials and wood is an environmentally friendly renewable fuel source. The thick walls store the heat from the fire for many days and feed it back to the oven chamber, wasting as little energy as possible. Plus, baking with fire is fun.