Kleinmond · Artisan Bakery

Flour. Salt. Water.
Every loaf tells its own story.

A small artisan bakery on Main Road, Kleinmond. Handcrafted sourdough made with three ingredients only — stoneground flour, Himalayan pink salt and filtered water — slow-fermented for a minimum of 12 to 24 hours. No commercial yeast. No artificial additives. Baked on site, and gone when it's gone.

Get directions Call to order
Freshly baked Broodstories loaves bagged in branded paper on the bakery shelf
4.9★
Google rating
137
Google reviews
12h+
Slow fermented, minimum
3
Ingredients. That's all
A Broodstories sourdough boule scored with a wheat-ear pattern, cooling on a glass stand
BS 52 Main Road, KleinmondLook for the bakery windows
Our story

It started with a passion for fresh bread — and a starter named Igor.

A passion for fresh bread and a sourdough starter named Igor is where it all began for Kleinmond baker Hilda. Igor is still here: a living culture of nothing but flour and water, fed and maintained every single day, and the sole rising agent behind every loaf that leaves the counter.

The name says the rest of it plainly. Brood is bread — and handcrafted sourdough is a genuinely creative, loving process in which every loaf tells its own story. Mixed, stretched, folded, proved, shaped and baked on site, over a day or two, rather than shipped in.

“Elke brood vertel sy eie storie.”

IgorOur starter, fed daily
StonegroundUnbleached, slow-milled flour
Baked on siteMade here, never shipped in
Something for everyone

A boardful of sourdough, and not a shortcut between them.

With the help of Igor, our starter, we bake a full range of sourdough — loaves, rye, focaccia and smalls — plus brioche and a counter of pastries and buns. The bake list moves with the morning, but this is the range.

The Everyday Loaves

White, whole wheat and rye — “top tier” by the reviews — plus ciabatta and baguettes, long or short. Crackling crust, open crumb, and the natural colour stoneground flour gives.

The Rye Shelf

60% rye, a 50% rye multiseed, and a 100% rye with pumpkinseed — the heaviest loaf we bake. Darker, denser, long-keeping, and full of the minerals stoneground milling leaves in.

The Sweet Side & Brioche

Double chocolate behaves like a pudding; cinnamon raisin is the one to toast. Alongside them, brioche sandwich bread, brioche buns and a braided challa.

Sourdough Focaccia

By the slab, small or large: olive and rosemary, camembert and fig, roasted red pepper with feta and balsamic reduction, and the bacon, feta and balsamic glazed onion one people name by heart.

Small or large

Savouries & Smalls

Smoked paprika and cheese worked through the crumb — good enough to eat standing up, in the car park. Then the smalls: olive and herb, sesame crusted, chilli and cheese.

The Pastry Counter & Coffee

Cinnamon, cinnamon apple and orange buns by the two or the four — plus palmiers, custard tarts, danishes, cheese twists, shortbread and pies, with a proper cup, oat or almond if you need it.
Custard tarts dusted with icing sugar on a glass stand at the Broodstories counter
Why people go out of their way
“Exceptional bread! Truly unmatched! Europeans, if you are missing proper bread, this is THE spot.”

— Mariette Sorgdrager · Google Local Guide · 437 reviews

Wild yeast, not commercial

Igor, our starter, uses the wild yeast already in the flour and the air around it. That's what creates the beautiful air bubbles bakers call an “open crumb”.

12 to 24 hours, minimum

Baking with regular yeast is a relatively fast process. Sourdough needs a minimum of 12 to 24 hours — and with temperature control, we'll let a dough ferment for 48.

Easier on you, too

That long fermentation makes sourdough easier to digest and increases the bio-availability of the vitamins and minerals in the grain.

Contains only three things

What actually goes in, and how long it takes.

Our bread contains only flour, salt and water. No commercial yeast, no improvers, no artificial additives — just wild yeast, and the time it needs.

01 Stoneground flour Milled slowly between large stones, unbleached, with the minerals and vitamins left in.
02 Himalayan pink salt The only seasoning in the dough — and the only thing standing between flour and water.
03 Filtered water Filtered, so nothing in it interferes with a starter that's alive and working.
Every day

Feed Igor

A lovingly fed and maintained starter is the crucial starting point. Flour, water and patience — the gift that keeps on giving, provided you keep feeding it.

Early on

Stretch and fold

Early in the process the dough is stretched and folded several times, to develop the gluten structure and build its strength.

6–8 hours

Ferment

Then it's left alone to ferment, while the wild yeast from the flour and the surrounding air does the work commercial yeast would rush.

Until morning

Shape, proof, bake

Rolled and set into a proofing basket, and left until baking time — 12 to 24 hours from the start, and up to 48 with temperature control.

Rolling stones

Why our bread is that colour.

Stoneground flour hails from ancient Egyptian times, and it's making a comeback. Where modern milling runs grain through steel rollers at speed, stoneground milling grinds it between two very large stones.

It's a slower, colder process — which is exactly why more of the minerals and vitamins survive into the flour. It also isn't bleached, the way commercial flour is. That's the natural colour you see in the crumb.

Slower and colderStone milling doesn't cook the goodness out of the grain.
Never bleachedNo whitening agents — hence the natural colour of our bread.
Easier to digestLong fermentation raises the bio-availability of vitamins and minerals.
4.9 ★ · 137 Google reviews

137 reasons to stop in Kleinmond.

Real words from real visitors — locals, Local Guides and lucky passers-by.

One of those dangerous little stops where ‘just a coffee’ turns into a bag full of baked goods and zero regret. Seriously more-ish, and clearly made with care.

Ruan du PlessisLocal Guide · 75 reviews · Brunch

Exceptional bread! Truly unmatched! Europeans, if you are missing proper bread, this is THE spot. Go early for the freshest, warmest bread that melts in your mouth.

Mariette SorgdragerLocal Guide · 437 reviews

We had the most delicious coffee, shortbread and pies today. Such lovely staff and the food was amazing!!

Debs SlyLocal Guide · 36 reviews

What an amazing bakery. The sourdough was top tier and the sweet treats were amazing. A must visit if you are in or close to Kleinmond.

MarcelLocal Guide · 14 reviews

If you set foot in Kleinmond and don't stop at Broodstories, you are doing it wrong. Some of the best breads I have found in this country. Try everything.

Anya HeymansLocal Guide · 29 reviews

Come say hello

Visit Broodstories.

On Main Road as it runs through Kleinmond. It's a takeaway bakery — walk in, choose, and carry it home. Call ahead if you want a specific loaf held for you.

Address
52 Main Road,
Kleinmond, 7195
Phone
076 779 4560
Hours
MonClosed
Tue – Fri08:00 – 16:30
Saturday08:00 – 14:30
Sunday08:00 – 12:30
Good to know
Takeaway only · No dine-in or delivery · Wheelchair-accessible entrance
Call now Get directions
Broodstories poster: Handgeskepte Suurdeegbrood — Artisan Sourdough Bread. Fresh from the oven, find us at Ground Central Coffee, Suidwes Biltong and Cup-a-Café in Kleinmond, Coffee on Clarence in Betty's Bay and Pringle Bay Mini Mart.
Fresh from the oven

Also stocked around the Overberg.

Can't get to Main Road? Our bread lands on these counters too — get there early, they go quickly.

Kleinmond Ground Central Coffee · Suidwes Biltong · Cup-a-Café
Betty's Bay Coffee on Clarence
Pringle Bay Pringle Bay Mini Mart
Straight from the oven

The best loaves leave early.

Doors open at 08:00. When the counter's bare, that's the bake done for the day.

Call 076 779 4560 Find us on Main Road