The First Bread Sommelier in South Africa Perfects a Centuries-old Custom

The location is ideal for making Mosbolletjie, a bread that originated with the French Huguenots who came to the Cape in the 1600s. This classic South African bread has a sweet tasting profile since it is baked with flour, fermented grape juice, and fennel or anise.

While the kitchen is bustling, the dawn chorus is at its fiercest outside shortly before daybreak. Although the estate makes sourdough bread, ciabatta, seed loaves, and brioche buns, everyone comes for the Mosbolletjie bread.

The specific Mosbolletjies produced here are the product of 42-year-old Ricardo Slawers, who is currently Africa’s first official bread sommelier—a position so esteemed that it is comparable to receiving a Michelin star as a chef.

After presenting a thesis for a novel recipe for traditional Mosbolletjies, Slawers received the title from the National Bakers Academy in Weinheim, Germany. In addition, he had to make a loaf for the examiners.

This internationally renowned, award-winning program has shaped the world’s leading bread specialists by introducing years of bread culture and expertise and helping students master worldwide bread styles and hone their sensory and tasting abilities.

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