LoA had the great fortune to stumble across a talented new artisanal bread baker and entrepreneur this week in the trendy neighbourhood of Maboneng, Johannesburg. Babette Van der Walt, the founder of Babette's Bread is using traditional French bread baking techniques to produce some of the most wonderful tasting and looking baguettes you will find outside of Paris. Listen to our interview here....
About Babette's Bread....
Babette's bread is carefully handcrafted from the best local stoneground flour, water, sea salt and yeast. The dough is hand mixed and shaped using traditional artisan techniques, and given a long fermentation time (rising time) which gives the bread a moist crumb, a chewy crust and depth of flavour. Unlike most commercial breads, NO oils, fats, corn syrup, sugars, bleach, preservatives or any other additives, whatsoever, are used in the production of Babette's bread.
The use of stoneground flour retains the minerals and vitamins contained in the wheat, and the slow fermentation allows the natural yeasts in the flour to aid the rising process without using unnecessary quantities of commercial yeast - which are known to cause digestive issues. Babette's 100% sourdough is a healthy alternative for those who suffer from IBS, diabetes and gluten intolerance (see the "Pain au Levain").
Contact or follow Babette
WEBSITE | FACEBOOK | EMAIL babettefrances@gmail.com