Products - Breads

Rated the best in Jozi! (food24.com)



( YOU MAY BOOK IN ADVANCE. THEY SELL OUT EVERY DAY!)



French baguettes are ubiquitous in France. Each region has its own preference. Some crisper, some darker, some longer, some gluten free and others strangely shaped. Every region in France is obligated to have a baguette baker and this production is state subsidised. (Old Napoleonic law.)



Taste the real thing here at Patisserie de Paris. Using a secret recipe from a former Master Baker Baguette Champion in Paris, our hand-rolled artisanal baguettes are cold proofed for 30 hours and baked fresh in-house every morning. We never freeze our dough and every baguette is baked from scratch. We can also produce baguette wreaths and epi cut baguettes. 27cm length.

We use stoneground unbleached non-GMO Eureka Flour from the Western Cape.

(OUR FRESH FROM-THE-OVEN BAKED BREADS HIT THE SHELVES DAILY @ 09H00 - RESERVE A LOAF IN ADVANCE 011 3260913 or PLACE AN ORDER ON OUR WEBSITE)



Sourdough bread is made by the fermentation of dough, using naturally occurring lactobacilli and wild yeast.



Our sourdoughs are made in the traditional old manner. Pure sourdough bread should only consist of three ingredients - flour, salt and water. No commercial yeast. We cultivate our own. No sugar, vinegar, honey, oil or yoghurt. Composition: 90% stone ground Eureka white bread flour, 10% pure cold milled Eureka rye flour, 1% Oryx desert salt and water. Leavening is achieved with the addition of a 9-year old living sourdough culture made from pure 100% pure rye and water and supplemented daily. All our sourdough is fermented for 24 hrs to develop carbon dioxide content. No preservatives, no shelf life extender, no mould inhibitor, calcium proprionate or soya. Freezes well. Baked fresh from a scratch bake every day in our Blairgowrie bakery. Our dough is never frozen.

Advantages are low GI, low carbohydrate content, grain pre-fermentation to aid digestion, a better taste profile, healthier than commercial factory bread, restricts phytic acid which causes digestive problems (bloating.) Contains gluten and is not suitable for coeliac sufferers.

Our largest! The king of pure sourdough!



1500kg of fine textured open crumb with a hint of sour tang and the earthiness of the pure rye blended into white stone ground flour.

Sourdough loaf (90% White Eureka Mills stoneground flour non-GMO, 10% Eureka Mills Pure Rye, 1% Oryx desert salt and water) Freezes well. (Cut in half - eat half now and freeze the other half.)

Sourdough loaf 500g (90% Eureka Mills white stoneground flour non-GMO, 10% Eureka Mills Pure Rye, 1% Oryx desert salt and water) Freezes well.

Our purest small sourdough.

Sourdough loaf 500g (90% Eureka Mills white stoneground flour non-GMO, 10% Eureka Mills Pure Rye, 1% Oryx desert salt and water) Freezes well.

Addition of sliced black olives, locally sourced. Great for olive oil and balsamic vinegar dipping.

Sourdough loaf 500g (90% White Eureka Mills stoneground flour non-GMO, 10% Eureka Mills Pure Rye, 1% Oryx desert salt and water) Freezes well.

Addition of 5 seed types: White sesame, pumpkin, sunflower, poppy seed and flax (linseed)

Sourdough loaf 500g (90% White Eureka Mills stoneground flour non-GMO, 10% Eureka Mills Pure Rye, 1% Oryx desert salt and water) Freezes well.

Addition of American Pecan Nuts and local sun dried tomato. Perfect companion to cheeses and pates.

Sourdough loaf 500g (90% Eureka Mills white stoneground flour non-GMO, 10% Eureka Mills Pure Rye, 1% Oryx desert salt and water) Freezes well.

Addition of South American walnuts and Cape sun dried raisins. Great with Italian and Spanish sliced meats as well as local cold meats.

Italian bread topped with fresh rosemary, sliced black olives, red onions and coarse sea salt. Finally drizzled with extra virgin olive oil. A superlicious bread for dipping in a balsamic vinegar and olive oil blend.



This is a yeasted product.

Sourdough loaf 500g (60% White Eureka Mills stoneground flour non-GMO, 40% Eureka Mills Pure Rye, 1% Oryx desert salt and water) Freezes well.

Great pronounced rye tang makes up this flavour profile. A real earthy crust and a good all-purpose bread for soups, stews, sandwiches, cheeses.

This bread is as wonderful to look at as it is to eat! The bread is made with bread and cake flour, yeast, oil, salt and water enriched with eggs and with some sugar added for sweetness. Typically braided, it is consumed on the Jewish Sabbath and holidays but we produce it every day of the week. Break off pieces to combine with French cheeses from the French Market. It also makes a wonderful French toast at home.

Made from Eureka Brown Bread flour supplemented with Nutty Wheat and sunflower seed.



This is a yeasted product. Made to order.

This is our purest. 100% Rye with no added soya or gluten developer. We use a rye-based natural culture as our starter. Only stone-ground pure rye flour, water and Oryx desert salt. There are no molasses or artificial syrups added to our 100% rye. Low in gluten (not gluten free.)

Great with cheese and cold meats.

Made in the Italian tradition with white bread flour, yeast, salt, water and extra virgin olive oil. Fermented overnight.



This is a yeasted product.

Made in the Italian tradition with white bread flour and extra virgin oil. Fermented overnight. Addition of sliced black olives.



This is a yeasted product.

Our softest crumb loaf in the bread range. Freshly boiled potatoes combined with white bread flour and a hint of rosemary. A round miche loaf. Filled with flavour and a good accompaniment to most fillings or dishes.

A throw back to the sixties and the seventies.

A banana and walnut loaf like grandma used to make it for afternoon tea! We use fresh bananas (no, not rotten bananas) and bake fresh daily.

500g loaf (23 x 23cm) Will keep for 4 -5 days.

This loaf bounds with flavour! It is made with coconut flour, almond flour, creme of tartar, bicarbonate of soda, xantham gum, eggs and oil.

200g 34x34cm. No flour or gluten.

This classic French standard is fully enriched loaf with added sugar, milk, eggs and high fat butter. Fermented overnight to develop the fluffiness of the dough, the high gluten loaf, fresh or toasted, has a taste of its own.

500g



This is a yeasted product.

A sweet loaf of an old classic! ... (we think!)