Thursday, 19 February, 2026 Saturday, 21 February, 2026 Thursday, 19 March, 2026 Saturday, 21 March, 2026 Thursday, 16 April, 2026
La Motte
Join us in the La Motte Bakery for coffee and croissants before exploring the estate’s gardens and charming historic water mill with La Motte’s Head Baker Ricardo, introducing the importance of milling in the baking of wholesome bread.
From this ancient milling, we invite you into the bakery with its wood-fired oven and an overview of fermentation and the sourdough method, while trying your hand at shaping a loaf and tasting a variety of breads. We will share important aspects on bread and health as well as practical aspects on evaluating bread and using and storing it optimally.
Enjoy a laid-back lunch while your sourdough loaf is baking and go home enriched with a new appreciation for artisanal bread making and a special gift bag containing your freshly-baked sourdough loaf; a bottle of your favourite La Motte wine; and a book, The Cultured Loaf by Markus Farbinger.
Dates
- 19 February 2026 - SOLD OUT
- 21 February 2026 - SOLD OUT
- 19 March 2026 - SOLD OUT
- 21 March 2026 - SOLD OUT
- 16 April 2026
- 18 April 2026 - SOLD OUT
- 21 May 2026
- 23 May 2026
The cost is R1 200 per person. Click HERE to book!