Nestled in the serene Jonkershoek mountains, where the hum of cyclists echoes on gravel roads, a delightful creation is underway. Motherdough, an artisanal bakery specializing in natural fermentation and traditional Italian techniques, is opening a new panetteria.
Co-founders Lance Littlefield and Willem van Schalkwyk are set to bring their renowned sourdough breads and famous grilled cheese toasties to Arkelshoek Farm in the Jonkershoek valley. Experience the flavors of Motherdough in this charming corner of the Cape Winelands.
“We see Jonkershoek as our agriturismo moment,” says Lance Littlefield, founder of Motherdough.
“It’s where our bread philosophy meets mountain air and the simplicity of slowing down.”More than a bakery, Motherdough is a philosophy –a belief in 100% natural fermentation, no commercial yeast, no additives, and no shortcuts. Every loaf, pastry, panino and pizza base is made using time-honoured techniques and a single, extraordinary starter: Alfonsina, a 106-year-old pasta madre with her roots in Clusone, Italy. For Motherdough, the mother is the method–and Alfonsina is at the heart of everything.
Cross over a littleyellow wooden bridge, to follow a flower-lined pathway where avegetable and herb gardenwelcomes you.The new Jonkershoek location is set within the tranquil beauty of Arkelshoek Farm, surrounded by towering mountains, and winding trails.There are a variety of indoor and outdoor seating areas.Guests are also invited to sit among the basil, rocket, and young tomato vines, sipping coffee and savouring a range of delicious Italian pastries.
A place to slow down, eat well, and stay a while
“We wanted to create a space that reflects how we bake,” says Lance,“It’s calm, connected to nature, and deeply rooted in intention.”Here you’ll find a thoughtfully curated range of Italian-influenced, South African-rooted goods: rustic loavesin a variety of flours, laminated pastries, bomboloni (brioche doughnuts),golden cornetti(citrus-scented breakfast pastries), and panini filled to the brim with typical Italian fillings–served lightly toastedor cold, and perfect for a post-hike lunch or relaxed morning bite.
You’ll also find a new addition unique to the Jonkershoek location: small picnic platters with local cheese and Italian meats, Motherdough preserves & crackers; served with their own olive oil and fresh bread of course. In the near future, guests can look forward to a weekend offeringof Pizza Romana “a mattarello” made on site using Alfonsina-leavened dough and topped with the same simplicity&ingredient integrity that defines every part of the Motherdough offering.“We’redoing a light thin-based pizza, with a perfect balance of base and topping,” says LanceThepantry shelves include handmade crackers, seasonal preserves, and Italian essentials like Rummo pasta, San Marzano tomatoes, and proper olive oil.
Fermented drinks with a Motherdough twist
True to the brand’s fermentation-first mindset, Lanceand Willemare already working on their next innovation: a range of small-batch fermented drinks made with the same attention to natural process and seasonal ingredients as their breads.“We’re exploring drinks that are alive, layered, and naturally fermented —just like our doughs,” says Lance. “Nothing artificial, just time, an active microbiome, and flavour.”
The mother is the method
Motherdough was born during lockdown as a small business helping home bakers succeed,using Alfonsina cultures. Today, itincludes three thriving locations across the Winelands –Franschhoek, Stellenbosch, and now Jonkershoek –as well ascurated pantry goods, and baking masterclasses.What unites it all is a fierce dedication to authentic sourdough baking. Every bake is a choreographyoflocal stone-ground flours, selected imported flours, ethical dairy, free-range eggs, extra-virgin olive oil from surrounding farms, raw sea salt and a fermentation process guidedbytime and temperature,allowingAlfonsina to work her magic.“Eat proper bread,” says Lance. “Our goal is better bread, every day. And it all starts with ourmotherdough. At Motherdough, ourmother is ourmethod, she isall we need.
Arkelshoek Farm, Jonkershoek Valley, Stellenbosch.Open daily from 7:30am until 4pm (Sundays only until 3pm)
