About
Sourdough, made the slow way.
Seeded Bakery started with a simple idea: bake fewer things, and bake them properly. Every loaf that leaves our kitchen in Queenswood has been through a long, natural fermentation — no shortcuts, no commercial yeast, just flour, water, salt, and time.
One loaf, start to finish
Twenty-four hours in the life of a loaf.
Most of it is waiting. Here is where the time actually goes — follow it down and watch the dough come up with you.
0h
First mix
Flour and water only, brought together and left to sit. The flour drinks the water and starts forming gluten before anything else is asked of it.
0.5h
Second mix
In goes the salt and the sourdough starter. From here the dough is alive and on its own clock.
1–3h
Folded by hand
Turned every so often instead of kneaded. It builds the strength the loaf needs to hold its shape without knocking the air out.
3–6h
The long ferment
Left to rise at room temperature while the wild yeast works. This is where the flavour is made, and there is no way to hurry it.
6h
Shaped
Turned out, divided and shaped by hand, then left to settle before it goes into the cold.
6–24h
Final proof
Into the fridge overnight. The cold slows the rise right down and lets the flavour keep developing while we sleep.
24h
Scored
Straight from the fridge, a single cut with a blade. It decides where the loaf opens and how the crust tears.
24h
Baked
Into a hot oven with steam, then out onto racks to cool. It is not ready until it stops crackling.
Time, not shortcuts
Every loaf ferments slowly over many hours. It's what builds the flavour, the open crumb, and the crust — there's no way to rush it and keep the result honest.
A short, deliberate menu
One loaf, one focaccia, a small set of flavours. Keeping the range small means every bake gets our full attention, week after week.
Made in small batches
We bake what we can shape and score by hand, in quantities we can stand behind. When it's gone for the week, it's gone.
Baked in Queenswood, for Pretoria and beyond.
We bake to order for collection right here in Queenswood, and pack the van every Friday for delivery further afield — currently toMidstream Estate and Waterkloof, with more delivery locations on the way as the bakery grows.