Real Bread, Real Ingredients, Real Craft

The philosophy at FOOD Co is uncomplicated. Simplicity, health and moderation are our cornerstones. We believe that real bread, made by hand, using only the best GMO free stoneground flour, salt, water and traditional sourdough starter is a true superfood. Our goal is to work the dough by hand, give the ingredients the respect they deserve, and ultimately to produce loaves with an excellent nutrient profile. 

The use of additives, preservatives, artificial dough conditioners, sweeteners and hydrogenated oils in commercially baked products is often linked to allergies and intolerances. Many of these additives are unnecessary for making wholesome and delicious bread. They prioritize industrial convenience over nutrition and can contribute to health issues like inflammation, allergies, or metabolic problems. Artisan bread, made with simple ingredients like flour, water, salt, and natural yeast, avoids these pitfalls while offering superior flavour and health benefits.

Premium Quality

Wild yeast and lactobacillus cultures in the FOOD Co sourdough starter predigest the wheat during a 22 hour fermentation period. The microscopic communities break down the proteins in the wheat germ, develop flavour, provide natural leaven and improve taste and texture of the loaves. The process creates a sourdough more nutritious and easily digestible than commercial supermarket sliced breads. In addition, the rye added to a selection of the loaves helps to regulate blood sugar and prevent diabetes. 

As well as sourdough, several other artisan loaves line the shelves of the FOOD Co bakery. Ciabatta, plaasbrood, seed loaves and 100% rye breads are baked daily. Challah loaves grace the shelves every Friday. Gluten free loaves and other speciality breads are available on order. 

In short, FOOD Co stands for premium ingredients, the return of the community bakery and truly super bread.

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FOOD Co Bread

Gluten-Free Loaf

made with buckwheat-, coconut- and flax seed flours, sunflower-, flax- and pumpkin seeds mixed in with eggs & honey.

Ciabatta

a well hydrated loaf, slow fermented with open crumb and thinner crust made from stone-ground white bread flour.

Plaasbrood

a soft, white sandwich loaf made with stone-ground white bread flour with no additives or preservatives.

Walnut and Date Loaf

a delicious moist, cake bread, made with toasted walnuts, dates and stone-ground flour. *contains butter and egg

Sourdough Light Rye

a sourdough loaf with a fuller flavour that is denser and slightly moister, made with half stone-ground rye and half wheat flours, fermented over a full day that increases the digestibly of the loaf.

Sourdough Country Loaf

a rustic sourdough brown loaf, made with a combination of stone-ground whole wheat and white bread flours, fermented over a full day to increase digestibility, great for gluten sensitivity.

Sourdough 100% Rye

a dark, tangy and dense sourdough loaf made with stone-ground rye flour that keeps maturing for days after the bake.

Seed Loaf

a low GI loaf made with flax seeds, sunflower seeds, sesame seeds, crushed rye & stone-ground whole wheat flour.

Challah

(only available on Fridays after 10:00)

a light and fluffy braided Jewish loaf made from stone-ground 00 flour, topped with sesame seeds.

Burger Bun

a soft, enriched bun made with stone-ground 00 flour topped with sesame and poppy seeds. *contains egg

Croissant Loaf

a square pan loaf made with our buttery croissant dough. Our croissant dough is made with real butter and stone-ground 00 flour. *contains egg

    FOOD Co Croissants

    Reuben Croissant

    our plain croissant dough filled with pastrami, cheddar cheese and homemade mustard mayonnaise before being baked.

    Plain Croissant

    The classic. Layer upon layer of laminated flaky, buttery goodness.

    Ham and Cheese Croissant

    our plain croissant dough rolled up with ham and white cheddar cheese before baking.

    Chocolate Croissant

    54% dark Callebaut chocolate rolled up in our croissant dough before baking.

    Custard & White Chocolate Croissant

    our plain croissant filled with crème pâtissèrie and topped with a white chocolate drizzle.

    Cinnamon & Raisin Cruffin

    we take our classic croissant dough, fill it with an orange-zest cinnamon sugar and raisins before baking it in a muffin tin.

    Almond Croissant

    our plain croissant filled with almond frangipane, topped with more frangipane and almonds flakes before double baking.

      FOOD Co Pastries

      Amasi Cheese Scone

      a traditional buttery quick bread with a twist of South African Amasi and white cheddar cheese.

      Pecan Pie

      a short crust pastry filled with a rich, gooey pecan nut filling.

      Pastel de Nata

      a traditional Portuguese custard tart baked in a thin, flaky pastry.

      Cinnamon Bun & Cream Cheese

      dark cinnamon sugar rolled into a soft leavened dough, topped with orange zested cream cheese frosting.

      Banana Brownie

      a twist on the classic chocolate brownie with mashed banana folded into the smooth chocolate batter for a rich, fudgy texture.

      Frozen Sourdough Pizza Bases

      long fermented sourdough bases made with stone-ground flours and par baked with Italian marinara sauce.

      Bran Muffin

      a healthy, high in fiber, muffin that includes coconut, carrot, banana and yoghurt.

      Banana Muffin

      a moist and tender muffin made from ripe bananas, homemade granola and Amasi.

      Bakewell Tart

      a short crust pastry casing filled with our homemade strawberry jam and topped with almond frangipane.

      Apple Crumble

      a short crust pastry casing filled with tender cinnamon apples, topped with buttery crumble.