Babette’s Bread is located in Johannesburg and boasts easy-to-digest bread made using traditional artisan baking techniques and high-quality natural ingredients. The brand was launched by Babette who apprenticed with French Master Baker Gerard Rubaud. She learned how to cultivate and maintain traditional Levain and brought her sourdough culture back to South Africa to bake fresh sourdough loaves weekly.
Babette's Bread is made from carefully selected and locally sourced stoneground flour, water, sea salt, and yeast and boasts no commercial yeast. In addition, the slow fermentation process assists the gluten in the bread to break down, ensuring the bread is easier to digest. This artisanal approach to bread making results into a unique and flavorful bread.