Stellenbosch’s story has long been told through the glass – the infamous wine glass, that is.
But wander down Church Street or drive the town’s greenscapes today, and a craft renewed is drawing discerning locals and famished travellers alike. The tempting scent isn’t oak barrels or ripe Cabernet this time; It’s something seemingly simpler, and even more storied: the caramelised crust of a fresh loaf cooling on the counter at Motherdough (now also at another location at Arkelshoek Farm).
In a post-pandemic period when “sourdough” has become more marketing than method as far as I can tell in every chew, this winelands bakery is rewriting how South Africans, in particular, think about bread – starting with a century-old Italian starter named Alfonsina.
The Soul of the Loaf
Motherdough’s founders, Lance Littlefield and Willem van Schalkwyk, aren’t interested in shortcuts. Their craft philosophy is simple: 100% natural fermentation, zero commercial yeast, no additives, and no compromises.
Now it may be years since I’ve made a loaf, but my literal gut can really tell the difference now, atleast, and there’s few things quite as delectable as munching on the result of this passionate philosphy – even without serving extras!
At the heart of every Motherdough loaf is Alfonsina – a living pasta madre (Italian sourdough starter) that dates back to 1919 – originally from the village of Clusone, Italy. Fed daily and kept cool in cloth, she is living lineage of flavour you cannot fake, and produces the kind of dough that crackles when torn and hums with quiet acidity. I’ve checked!
Motherdough’s bakers call her “the mother,” and at this Stellenbosch farm, the mother is the method and gaining more renown.
A Morning Worth Waking Up For
My Summer Guides are never just about the midday and late-night happenings. I’m a fan of morning adventure too!
Arrive early if you’re keen for an unhurried taste – ideally before the 9 am rush – when Stellenbosch is still relatively misty and hushed. The bakery’s wooden counter will gleam under morning light, and at the right time, trays of Roman-style pizza, laminated brioche, and still-warm country loaves fill the air with the rich, yeasty perfume that stops commuters & the hungry in their tracks.
Get to know the locals as they slip in for takeaway coffee and toasties (the grilled cheese I’m now obsessed with is already something of a winelands legend, apparently). Others linger – from creatives like myself to cyclists, those pilgrimaging, and travellers who know a good detour when they find one.
It’s the kind of place where bread is treated as both craft and comfort, and no one’s in a hurry to leave – especially with the warmth of the owners and staff serving & checking in on visitors.
Why It’s Worth the Detour
Motherdough is proudly Italian in its ethos but distinctly South African in spirit. Every ingredient is chosen with care – from their stone-ground local flours, to their pasture-raised eggs, extra virgin olive oil from nearby farms, and unrefined sea salt. The result is food that feels honest.
The loaves are light, digestible, and nourishing.
As Lance explains, “Sourdough isn’t a product – it’s a process.” It’s a sentiment that resonates with anyone drawn to the slow-food movement or who is craving substance over style.
In a region famed for tasting rooms and terroir (which I adore and indulge in), Motherdough invites visitors to explore a different kind of craft – one that starts with patience, precision, and passion.
Beyond Church Street: The Winelands Expansion
After the 2023 Franschhoek launch, Motherdough’s success inspired a larger store in Stellenbosch’s Oude Bank Building, followed by a country-style panetteria in Jonkershoek Valley, opened in September 2025.
The new Jonkershoek space feels like an Italian agriturismo tucked into the mountains – bright, rustic, and surrounded by fresh air. There’s even a pizza oven for weekends, turning out golden slices of pizza in teglia for hikers, bikers, and families who make the drive just to linger.
The Loaf You’ll Travel For
Among the lineup of breads, the Classic White, Semolina, and Country Loaf remain the most sought-after, I’m told. What I’m trying to come back for, though, is that bomboloni – Italian brioche doughnuts filled with cream or jam. They are so worth the trip alone!
Every bake here at Motherdough carries Alfonsina’s quiet signature, by the way. Spend a morning or afternoon seeking the tang of slow fermentation and a distinct texture that only bakers patience & experience can create.
And if you’re curious to take the craft home, the Stellenbosch location also offers sourdough workshops and masterclasses, where you’ll learn to:
- Maintain your own starters
- bake long-ferment pizza bases,
- Or make fresh pasta using natural leavening.
The New Taste of Stellenbosch
For all its talk of heritage, Motherdough feels distinctly modern. The interiors are clean-lined and tactile – raw wood, lush plants, and charming recycled furnishings – echoing the simplicity of its philosophy.
In a shopping mood?
You can browse a small pantry selection of Italian staples, local cheeses, olive oils, and preserves to recreate a little of the experience at home (because heaven knows I, myself, am hopeless at DIY’ing most of this).
What also makes Motherdough truly special right now is how it captures a shift happening in Stellenbosch itself: a town that’s quietly expanding its palate beyond wine – offering travellers and locals alike new reasons to return!
Because in this windelands season, the best souvenir might not be a bottle at all, but a still-warm loaf with a story a century in the making.
By My Recommendation:
- Motherdough Stellenbosch: Oude Bank Building, Church Street
- Motherdough Jonkershoek: Arkelshoek Farm, Jonkershoek Valley
- Motherdough Franschhoek: Main Road
Insider Tip:
Arrive before 10 am for the best bread selection, stay for a Roman-style pizza slice, and pick up a jar of locally made preserves to pair with your loaf.
care@motherdough.co.za | http://www.motherdough.co.za
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