Under La Motte‘s humungous trees, I sat down, once again in awe of the tranquility and the tender way in which the wine estate nudges you into slowing down. It was still early in the morning and I’d just been to the La Motte Gallery, where artist Heike Jetske-Taschner was busy installing her incredible ROSE’d exhibition – currently on display. I’d come from Cape Town that morning and en route to another wine farm experience, I couldn’t miss out on a freshly baked croissant. I was just around the corner from Franschhoek after all – the closest I’d get to my French roots for now – and La Motte’s Artisanal Bakery & Garden Café was my best bet for a taste of France.

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Located in the estate’s Jonkershuis, built in 1752, this bakery has a way of luring one in from the beautiful, historic werf. I’m not sure which it is: the beautiful façade or the divine whiffs of freshly brewed coffee and artisan bakes just out of the oven, but somehow, you’re bound to wind up at one of their green tables whilst exploring the gardens. Glass windows with green frames and golden indoor lighting make for a beautiful view from the pathway and elegantly dressed waitrons welcome guests as they arrive. Under the guidance of master baker, Markus Färbinger of Knysna’s famous île de pain café, La Motte’s Artisanal Bakery & Garden Café has clearly become a firm favourite among locals and tourists alike.

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In true French girl style, I chose a simple, classic Croissant 1837 to accompany my cup of coffee – a favourite treat for my simplistic nature. But, the team of bakers at this beautiful bakery present a wide variety of baked goods daily, prepared on-site in their wood-fired oven, designed and produced by Four Grand-mere in France. Expect classic sourdough loaves, La Motte’s famous mosbolletjies (which are presented as a palate cleanser during wine tastings at the tasting room too), crustiques (the predecessor of baguettes), the Cederberger (a dark, malty rye sourdough with spices), flatbreads drizzled with salt and olive oil, and The Motte Loaf – created especially for La Motte. While these all form the basis of the café’s menu, you can also purchase this collection of carefully crafted breads to take home.

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My suggestion would be to visit the wine estate for breakfast and leave with a loaf for lunch. Seeing the breakfasts that came past as fellow guests ordered their favourites from the menu, La Motte’s bakery is a must for breakfast or brunch. From a cultured slice of bread with farm butter and raw honey to La Motte’s special take on Eggs Benedict, the options are endless.

Head Baker, Ricardo Slawers has been baking at La Motte Wine Estate for many years, but it was only with the opening of the bakery in 2023 that he truly found a new appreciation for bread. Markus Färbinger’s commitment to excellence and his belief in authenticity and wholesomeness inspired Ricardo, who now heads up a team of bakers with enthusiasm, passion and relentless attention to detail.

His favourite is the sourdough loaf. “It takes a long time and careful attention to get it right, but when it comes out the way you anticipated, it brings immense joy. I love taking a perfect loaf with the ultimate crust out of the oven and also to imagine people enjoying it at home – perhaps a fresh slice with generous butter or a toasty with avo!”

Ricardo believes bread can be good for you, “but not all bread is created equal. When you follow the traditional process and use quality ingredients, it can be a wholesome and very satisfying part of your diet.”

*La Motte’s Artisinal Bakery & Garden Café is open from Wednesday to Sunday, serving breakfast, brunch and lunch between 08:00 and 16:00. The kitchen closes at 15:00, but afternoon drinks can still be enjoyed until 16:00.

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