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Country sourdough

R68

Stone-milled flour, water, salt, and a starter we have fed every morning since 2016. Thirty-six hours of cold fermentation, then baked dark on the stone floor of the oven. It keeps for four days in a paper bag and gets better as toast on the third.

• Collect from 7am, seven days a week.
• Delivered across Durban on Tuesdays and Fridays, R60.
• Pay by card, EFT or SnapScan.