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 Babette uses traditional artisan baking techniques and top quality natural ingredients to produce bread that is wholesome and delicious.

Babette's  Cookbook & Recipes

​​Debut Cookbook out: 27 September 2024

Pre-order NOW!

Recipes can be found on the Blog, Facebook and YouTube.

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Online & In-Person Bread Workshops 

Get in touch now to book your class.


Babette's Bread by Karene Wedekind Photography 6307.jpg
Special Events & Bread Baking Retreats

New classes and baking retreats coming soon. Watch this space!

Babette's Story

During the final two years of her BA LLB degrees, Babette became obsessed with bread baking and often found herself baking through the night. After graduating, Babette decided to trade law for bread baking and travelled to Vermont, USA to apprentice with the late French Master Baker Gerard Rubaud. The apprenticeship involved the learning of old school artisan bread baking techniques as well as the cultivation and maintaining of a traditional sourdough culture. Babette returned to South Africa with her Sourdough culture "Maggie" and ran Babette's Bread (wholesale bakery and bread workshops) until 2020. Currently based in Vancouver, Canada, Babette offers in-person and online bread workshops. Her debut Cookbook will be released on September 27 2024 and is already available for pre-order.

"Babette uses traditional artisan bread baking
techniques, as well as a long and slow
fermentation process, which results in bread with great character and flavour, which is also easy to digest."
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100% artisanal 

100% bread

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