Motherdough Opens a New Artisanal Bakery in Jonkershoek
Tucked beneath the towering mountains of the Jonkershoek Valley, a new destination for bread lovers has quietly taken shape. The cult-followed bakery Motherdough has opened its newest panetteria on Arkelshoek Farm, bringing its celebrated sourdough loaves, pastries and grilled cheese toasties to one of the most scenic corners of the Cape Winelands.
Founded by Lance Littlefield and Willem van Schalkwyk, Motherdough has built a loyal following through its dedication to natural fermentation and traditional Italian baking techniques. The new Jonkershoek outpost captures that philosophy perfectly — a place where slow baking, mountain air and a connection to nature come together.
“We see Jonkershoek as our agriturismo moment,” says Littlefield. “It’s where our bread philosophy meets mountain air and the simplicity of slowing down.”
A Bakery Rooted in Tradition
At the heart of every Motherdough creation lies a remarkable ingredient: a 106-year-old pasta madre starter named Alfonsina, which originates from Clusone, Italy. This living culture forms the foundation of every loaf, pastry and pizza base produced by the bakery.
For Motherdough, the principle is simple yet uncompromising — no commercial yeast, no additives and no shortcuts. Instead, each bake is guided by time, temperature and the natural fermentation process.
“Eat proper bread,” says Littlefield. “Our goal is better bread, every day. And it all starts with our mother dough. At Motherdough, our mother is our method, she is all we need.”
A Setting Designed to Slow Down
The Jonkershoek bakery is designed to reflect this slow, intentional approach to baking. Visitors cross a small yellow wooden bridge before following a flower-lined path past a vegetable and herb garden where basil, rocket and young tomato vines grow.
Surrounded by gravel cycling routes and mountain trails, the space offers a variety of indoor and outdoor seating areas where guests can linger over coffee and pastries. “We wanted to create a space that reflects how we bake,” says Littlefield. “It’s calm, connected to nature, and deeply rooted in intention.”
Italian Influence with Winelands Flavour
The menu reflects Motherdough’s signature blend of Italian inspiration and South African ingredients. Rustic sourdough loaves made with a variety of flours sit alongside laminated pastries, golden cornetti and pillowy bomboloni — brioche doughnuts filled with seasonal flavours.
Panini filled with classic Italian ingredients are served toasted or cold, making them perfect for a relaxed breakfast or a post-hike lunch in the valley.
Unique to the Jonkershoek location are small picnic platters featuring local cheeses, Italian cured meats, Motherdough preserves and crackers, all served with fresh bread and the bakery’s own olive oil.
In the coming months, visitors can also expect weekend servings of Pizza Romana “a mattarello” made with Alfonsina-leavened dough. “We’re doing a light thin-based pizza, with a perfect balance of base and topping,” Littlefield says.
A Pantry and Future Fermentations
Inside the bakery, shelves are stocked with a curated selection of pantry staples, including handmade crackers, seasonal preserves and Italian essentials such as Rummo pasta, San Marzano tomatoes and quality olive oil.
The founders are also exploring a new range of small-batch fermented drinks that echo the bakery’s fermentation-first philosophy. “We’re exploring drinks that are alive, layered, and naturally fermented — just like our doughs,” says Littlefield. “Nothing artificial, just time, an active microbiome, and flavour.”
A Winelands Success Story
Motherdough began during lockdown as a small venture helping home bakers succeed with Alfonsina cultures. Since then, it has grown into a beloved Winelands brand with locations in Franschhoek, Stellenbosch and now Jonkershoek, alongside baking masterclasses and a range of pantry goods.
What ties it all together is a commitment to authenticity. Each loaf is made using local stone-ground and selected imported flours, ethical dairy, free-range eggs, extra-virgin olive oil from nearby farms and raw sea salt — ingredients chosen for quality and integrity.
Set within the tranquil beauty of the Jonkershoek Valley, the new bakery offers more than just exceptional bread. It invites visitors to slow down, savour simple pleasures and reconnect with the craft of baking — one naturally fermented loaf at a time.
Motherdough Jonkershoek
Arkelshoek Farm, Jonkershoek Valley, Stellenbosch
Open daily from 7:30am to 4pm (Sundays until 3pm)
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Images: Supplied