The Cape Winelands, a favourite for relaxed Winelands escapes, now boasts a new Motherdough, the artisanal bakery, located on Arkelshoek Farm.
Founded by Lance Littlefield and Willem van Schalkwyk, Motherdough is all about natural fermentation and old-world Italian craft with 'Alfonsina' as the source of it all - a 106-year-old Italian pasta madre with her roots in Clusone, Italy.
“We see Jonkershoek as our agriturismo moment,” says Littlefield. “It’s where our bread philosophy meets mountain air and the simplicity of slowing down.”
Motherdough launched during lockdown as a small business helping home bakers. Today, it includes three locations – Franschhoek, Stellenbosch, and now Jonkershoek - with curated pantry goods and baking masterclasses available to book.
At the new spot, the menu leans into Italian with a local twist: think bomboloni (brioche doughnuts), golden cornetti (citrus-scented breakfast pastries), and panini filled to the brim with typical Italian fillings.
There are also picnic platters with cheese, charcuterie and house preserves and coming soon - Pizza Romana, a mattarello, light, thin-based and fermented pizza done the "Motherdough way".
Address: Arkelshoek Farm, Jonkershoek Valley, Stellenbosch
Times: Open daily 7:30am–4pm| Sundays until 3pm
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