You love interesting food, handcrafted with meticulously selected ingredients and attention to detail. You love bread. And you are here because the idea of having a specialty loaf of naturally leavened bread of a distinct and diverse array, made especially for you, will make life that extra bit more fun.
Welcome to the Linden Loaves Bread Club!
As a Bread Club member you'll receive an interesting loaf monthly. Due to the small batch nature of these breads, there is limited space. The menu for the next 12 months is described below and includes a get-together in October for classic sourdough pizzas straight from the fire. The description includes relevant information about the bread and how the membership price is broken down per monthly loaf.
Subscription closes on the 15th of Jan 2025. Communication throughout the year is done via an admins only whatssapp group.
Collection points are Service Station Cafe, The Little Deli in Linden and Vice in Craighall Park. Delivery is an option and handled month to month via the group.
The Bread Club Menu
January - Miso & Sesame (R90) The soft, sweet, and aromatic crumb yielded by this bread is the result of the depth that the Miso brings. Tangzhong (The milky Japanese Roux) adds additional softness to this bread while the toasted sesame gives a crunchiness and heightened aromatic vibe.
February - Shokupan (R90) Shokupan, also known as Japanese Milk Bread, is an enriched dough that’s made more from milk than butter. It is a supremely soft bread that takes a long time to stale. Known for its uses in Japanese-style Katzu sandwiches or Japanese pizza bread, this is a soft and fun textured bread with a 2-day process.
March 2024 - Pumpkin Cinnamon Sourdough Bread (R140)
This pumpkin cinnamon sourdough bread is lofty and light, tender, a touch sweet, and deeply coloured by the addition of smooth pumpkin puré. The cinnamon is just a small hint and the combination with the cream-like pumpkin and sweet raisins ensures that you're welcoming autumn with the right spices and the right flavours.
April - Hot Cross Buns (R120) Box of 6
Sourdough Hot Cross Buns right on time for Easter! Available in traditional (with raisins) or Choc Chip.
May - Apple Levain Bread (R110)
An Autumn day bread as described by Forkish, this apple Levain bread is a somewhat challenging attempt due to the chemical nature of the residual sugars from the apples reacting with the fermentation process. Let’s give this a whirl served with a light autumn lunch and some light day drinking in the type of sunshine one can only find in Joburg on a delightfully crisp day in May.
June - Rosinbrod (R120)
Rosinbrød (Raisin Bread) is a Scandinavian-style loaf and is suitable only for those who tolerate raisins. This loaf is dark, sweet, rich, and fragrant oozing with the buttery spice paste that trickles through the center as it is baked.
July- Chocolate and Roast Hazelnut Bread (R150)
One would expect something very sweet from chocolate bread, but this is not that. This chocolate and roast hazelnut sourdough is more complicated and elevated than just the sweetness that comes from chocolate. It is made using a chocolate starter that adds complexity and bittersweet notes. To obtain that sweet edge it can be served with sweetened butter but is unnecessary. This is the wintery bread you’ve been looking for.
August - 100% Sourdough Rye Bread (R100)
This bread takes 3 days to make. It is low in gluten and has a fairly tight crumb. The result is a relatively dense loaf, typical of rye, with a long shelf life and the bread’s flavours deepen as it matures.
September - Sourdough Brioche Hamburger Buns (8) (R90)
Celebrate Braai month and use these buns for an epic hamburger. Prepare yourself for some competition as we will vote for the best hamburger to come out of bread club, winner receiving something nice :)
October 2024 - Pizza Night (R340) includes a +1
Our bread oven is amazing for bread and the pizza it yields is just on another level! Inspired by Neopolitan-style flared, crispy bases, we bring you an intimate pizza night and serve you minimalist pizza made from our hands, augmented by your company. We can’t wait to meet our bread club peeps.
November - Preserved Lemon and Feta Sourdough (R80)
Ushering summer in with a fresh and zesty loaf to accompany lighter meals required in the heat of Joburg summer.
December - Cinnamon Babka (R170)
An indulgent lamination of enriched sourdough and sugary gooeyness is a treat of the highest order. Best served as a dessert or an indulgent breakfast treat.
