Queenswood, Pretoria
Slow-fermented sourdough, worth the wait.
Seeded Bakery bakes naturally leavened loaves and hand-stretched focaccia in small batches — ready for collection every Thursday and Friday, with delivery to Midstream Estate and Waterkloof on Fridays.
Naturally leavened
No commercial yeast — just flour, water, salt and a slow, patient ferment.
Small-batch, baked fresh
Every bake is limited, so what you collect was shaped and baked for that week.
Collect or Friday delivery
Collect in Queenswood, Pretoria, or find us delivering to Midstream Estate and Waterkloof every Friday.
On the menu
Two things, done properly.
Artisan Sourdough Loaf
R60Our everyday loaf — naturally leavened with a long, slow ferment for a crisp crust and open, airy crumb.
Sourdough Focaccia
R75Hand-stretched and dimpled, finished simply so the fermentation flavour comes through.
- — Rosemary and sea salt
- — Cherry tomato, rosemary and sea salt
Delivery day is Friday
Currently delivering to Midstream Estate and Waterkloof.
New delivery location coming soon
About the baker
Cara Breytenbach
I’m Cara Breytenbach, I’m 19, and I started my own starter in December 2025. It began as a jar of flour and water on the kitchen counter, and it has been fed almost every day since.
I bake sourdough because of what the long ferment does to it. Three ingredients — flour, water and salt — and enough time for the dough to find its own flavour. No commercial yeast, no improvers, nothing to hurry it along. It is also the bread that sits best with me, which is how it became the only kind I really wanted to make.
Baking is the part of my day I look forward to. Shaping each loaf by hand, waiting for the crust to open in the oven, and handing it over while it is still warm — that is why I do this.