Wholesale Sourdough Bread : Become a Stockist
Now Supplying Wholesale to Johannesburg's Best Cafés, Delis & Restaurants
Linden Loaves is a small-batch microbakery in Linden, Johannesburg, baking naturally leavened sourdough the same way it's been made for centuries. We're looking for new wholesale stockists across Joburg who want to offer their customers genuine, handmade sourdough bread.
Our Story
Linden Loaves was established in 2020 by Matt and Caro Tapson, who have been baking San Francisco-style sourdough for many years. It started as a bit of a lockdown accident, but it stuck — and we now supply a network of wonderful Joburg-based retailers, alongside a growing base of conscious shoppers looking for real bread, handmade with natural, local ingredients. We bake only 180 loaves a day in our small bakery in Linden, and we're looking for the right retailers further afield to partner with.
Why Stock Linden Loaves?
- Naturally leavened, 100% sourdough — just water, unbleached stoneground flour, and fine sea salt
- A 36-hour fermentation and cold-proof process for real depth of flavour
- Baked fresh in small batches and delivered to your shelves within 4–5 hours of baking
- Certified with the Health Department (COA)
- Favourable wholesale rates with healthy retail markups for our partners
Wholesale Price List
| Product | Wholesale Price |
|---|---|
| Sourdough Country Loaf | R56.16 |
| Farm Loaf | R43.20 |
| Little Loaf | R33.48 |
| Pizza Balls | R21.60 |
Prices exclude delivery and VAT. Recommended retail markup: 35–40% on trade price.
How We Work
- We bake Tuesday–Saturday, every week, including public holidays
- Minimum wholesale order: 10 loaves per delivery, or 20 loaves per week
- We encourage a standing weekly order to help us plan our bakes — changes are always accommodated
- Order changes require 48 hours' notice. Invoices are sent Mondays for the previous week, payable within 5 days or on collection
- Delivery rates range from R48–R120 depending on area, with deliveries from 8am on weekday mornings (collection from 8:30am)
- Bread is wrapped in biodegradable paper with a branded sticker showing bread type and bake date — unwrapped or bagged on request for restaurants and hotels
- Shelf life is the day of baking plus one further day as a "fresh" loaf
"This isn't bread. It's a revelation. Born out of lockdown, Linden Loaves gave us reason to find an upside of living through a pandemic."
— Laurice Taitz, JHB In Your Pocket