There are few things more appealing in life than the aroma of freshly baked goods wafting through the air. Add to that the taste of some of the best wines the Western Cape has to offer, as well as the breathtaking scenery of the Franschhoek Valley, and you might find yourself at La Motte’s Bakery & Garden Café.
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Wanting to share some of their fond memories of growing up and living on the farm, Hanneli Rupert-Koegelenberg and her family decided to invite guests to enjoy the historic werf and its profound sense of home by sharing simple delights such as freshly brewed coffee and freshly baked bread.
La Motte’s Artisanal Bakery & Garden Café opened in February 2023 in the estate’s historic Jonkershuis, which was built in 1752.
The elegant Cape Dutch building has been expanded with modern glass and steel to provide both indoor and outdoor seating, blending nostalgia and new.
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The décor is elegant, but in keeping with a farm setting and a family-friendly atmosphere. Soft greens and creams complement its garden setting.
Young and old are invited to explore the gardens, which feature ancient oaks, stretched lawns, a tranquil pond, and a farm-yard-inspired playground for children.
However, La Motte Bakery is all about bread.
It celebrates bread in all of its original beauty, led by master baker Markus Färbinger of Knysna’s well-known île de pain café.
Ricardo Slawers, the head baker, has been baking at La Motte for over six years.
Now, working with Färbinger, he is excited to take baking to the next level, with the estate’s emphasis on low and slow fermentation and wholesome breads.
The bakery is also well-known for its classic Croissant 1837 and a delightful daily selection of patisserie, which includes French-inspired choux-style buns, apple tarts, lemon meringue, and South African favourites like ystervarkies.
From the on-site wood-fired oven, which Four Grand-Mère in France designed and produced, the bakers offer a wonderful variety of freshly baked options every day. During harvest season, customers can look forward to the classic sourdough loaf and La Motte’s popular mosbolletjies, as well as the Crustique (the predecessor of the baguette), the Cederberger (a dark, malty rye sourdough with spices), flatbreads drizzled with salt and olive oil, and the Motte Loaf.
To ensure wholesomeness, the breads are baked in traditional ways using only the best ingredients.
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During harvest season, the La Motte Mosbolletjie is a popular choice, but bakers provide an alternative when harvest time is not available. The Anysbrood (aniseed loaf) is still made with a sweet sourdough culture and promises to last until the next harvest.
The sourdough is a regular under locals and the Motte Loaf, especially baked for La Motte from organic flour and fermented for 22 hours, is as pretty as a picture with a M marking and comes with the option of a beautiful linen bag.
La Motte’s Bakery Details:
- Location: La Motte Wine Estate, R45, Franschhoek
- Times: Wednesday to Sunday, 8am to 4pm
- Website: la-motte.com
- Contact: 021 876 8825 | [email protected]
Also read:
Celebrate the season of plenty with the La Motte Harvest Experience
Picture: Murray Swart