FOLLOWING its popularity last year, La Motte will be repeating its series of its Milling & Baking Experience, from April through to May, 2026.
La Motte celebrates bread in all its traditional and original beauty and invites you to participate in a very special and intimate morning in the La Motte Bakery. It begins at 9am for coffee and croissants before exploring the estate’s gardens and charming historic water mill with head baker Ricardo Slawers introducing the importance of milling in the baking of wholesome bread.
From there, it’s on to the bakery with its wood-fired oven and an overview of fermentation and the sourdough method, where you’ll try your hand at shaping a loaf and tasting a variety of breads. Important features of bread and health, as well as practical aspects on evaluating bread, using it optimally and storing it like a professional chef, will be discussed.
Enjoy a laid-back lunch while your sourdough loaf is baking and go home enriched with a new appreciation for artisanal bread-making and a special gift bag containing a your freshly-baked sourdough loaf, a bottle of La Motte wine as well as a book The Cultured Loaf by Markus Farbinger.
The experience, from 9am to 1.30pm, costs R1200 per person and there are six places available in each group on 16 April, 18 April, 21 May, and 23 May. Click here for more information.
