sometimes good things
happen by accident
Mo is The Accidental Baker. When we moved to Calitzdorp two years ago, we could not find any real bread. So, Mo taught herself how to bake sourdough bread. In-between working on the farm, she would bake up to 20 loaves of bread in her kitchen, share it with staff, give it to our friends and sell it to our neighbours. Sourdough became an addiction, a choice to slow things down, to take the time to appreciate. A connection to the soil, the sun, the farmers, the millers, the grain and our bread. To our family, our friends, community and travellers staying with us who touch our lives & our souls.
Making bread using a sourdough starter gives you better bread. Better texture, flavour and fundamentally better for your body. The bacteria in sourdough help break down the flour, which makes it more digestible and nutritious.
What started out of need, was soon a hobby that became a passion and is now a successful high demand endeavour. The farm kitchen has become too small, so The Accidental Baker is expanding her operations with a larger space, professional equipment, a team of apprentice bakers and a selling point in town.
Mo's breads are made entirely with farmer stoneground flours milled from regionally sourced, organic and non-GMO wheat and speciality grains. Mo bakes breads that are deceptively simple in ingredients and complex in process. She uses ancient techniques in fermentation, the simplest high-quality local ingredients, patience, time and love to turn out real bread.
The proof is in the eating… Q.E.D.