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 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),
Nice On Poplar,
Sloane's Butchery & Deli,
Issy's Coffee and Gifts (Forest Town)
The Whippet
Fly Cycles - Parkmore
Our bread is served on the menus of some of the best JHB restaurants, like CNR Cafe, Jessica's, The Peech Hotel
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.
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.