CARB DIEM BAKERY
Sourdough Cottage Loaf
A classic for a reason! Delicious, slow fermented (48 hour!) sourdough bread with 30% whole grain (rye, wheat). The most versatile of all breads, delicious in a grilled cheese sarmie, dipped in all sorts of dips and sauces, slathered in butter, as a vehicle for PB&Js and so much more!
R 71,25
R 75,00
Seeded Sourdough
An extra nourishing bread with a higher percentage of ancient grain flours (rye, sorghum, spelt, quinoa), lots of wholesome seeds and the crunchiest of crusts. This one is a nod to my German heritage and the bread culture I grew up with.
R 80,75
R 85,00
Sourdough Focaccia
A classic all time-favourite, my soft and airy golden sourdogh focaccia! Graced with a generous drizzle of extra virgin olive oil and a sprinkle of coarse sea salt – perfect for sharing, dipping, and snacking around the braai. Enjoy the OCTOBER Special Focaccia Focaccia went to pastry school. Fluffy sourdough, layered with jammy blueberry compote, dotted with cheesecake filling and finally sprinkled with a buttery crumble that bakes into golden pockets of crunch. It’s juicy, it’s messy, it’s everything you didn’t know focaccia could be—and probably the sweetest way to break bread.
R 38,00
R 75,00
Pumpkin Sourdough Loaf
Pumpkin. Sourdough. This golden loaf carries the natural sweetness of roasted pumpkin, balanced with gentle spice and a soft, open crumb. Nourishing, earthy, and just a little festive—it’s the taste of autumn captured in bread form, baked slow and with care. Perfect paired with sweet and savory toppings!
R 71,25
R 75,00
Sourdough Pretzel
Rustic, slow, and timeless. Each pretzel is a small work of art, carrying the warmth of my German baking heritage.
R 33,25
R 35,00
