Bread the slow way
Family-run since 2016. Sourdough, pastries and celebration cakes, baked fresh every morning in the heart of Montagu.
What we bake
Everything is made on site, in small batches, from local ingredients where we can.
Sourdough loaves
Naturally leavened over 24 hours with Overberg stone-ground flour. White, seeded and rye.
From R55
Pastries and rolls
Croissants, pain au chocolat, cinnamon swirls and seasonal tarts, baked every morning.
From R28
Celebration cakes
Birthday, wedding and corporate cakes made to order. Order at least a week ahead.
From R450
Why locals queue
24-hour ferment
Time does the work, so every loaf has deeper flavour and a better crumb.
Local flour
Stone-ground Overberg wheat and rye, milled within 200 km of our oven.
Baked daily
Nothing is kept overnight. What is left at closing goes to the local soup kitchen.
Kind words
“The sourdough is the best I have had outside of Cape Town. We drive in from Robertson every Saturday.”
“Karoo Crumb did our wedding cake. It tasted incredible and arrived exactly on time.”
“Their croissants are flaky, buttery and gone by 9am. Get there early.”
From the journal
Why we ferment for 24 hours
A slow rise is the secret to flavour, keeping quality and an easier-to-digest loaf.
Heritage Day braai rolls
Pre-order soft braai rolls and boerewors rolls for your Heritage Day gathering.
Choosing a wedding cake
Five questions to answer before you order, from guest count to venue temperature.
Planning a celebration?
Tell us the date and guest count and we will send a quote within one working day.
Request a cake