About Babette

My Journey to Real Bread

My journey began 12 years ago with a pivot from law studies to the honest simplicity of baking. Tired of commercial bread and overly sweet treats, I discovered the profound satisfaction of making bread with my own hands. That first wholesome loaf changed everything - leading me down a harder path, perhaps, but an infinitely more rewarding one..

Apprentice to Master

My hunger for authentic bread led me to apprentice under the late French Master Baker, Gérard Rubaud, in Vermont. In his traditional wood-fired bakery (free from modern distractions) I learned that bread-making isn't about fancy equipment.

It's about developing your senses, adapting to the dough, and mastering the fundamentals. Gérard's intuitive, almost meditative approach shaped my philosophy: bread is as much about feel as it is about formula.

From South Africa to Quebec

Returning to South Africa, I started Babette's Bread from my mother's kitchen, quickly building a loyal following through word-of-mouth. Within a year, my husband and I built our own artisan bakery in the historic Maboneng Precinct in downtown Johannesburg - a 1950s building we transformed into a thriving bread studio.

We supplied the city's finest restaurants and cafés with naturally leavened bread, while weekends became devoted to workshops where I shared this craft with home bakers across the country.

My work caught the attention of food media, leading to features in national publications and invitations to speak at Women in Business forums. After relocating to Canada, I channeled years of experience into writing Babette's Bread, published in September 2024 and now available across North America.

My expertise has been recognized internationally—I've been invited to judge at the World Bread Heroes (USA, 2021) and World Bread Awards in Las Vegas (2022).

What's Next?

After years of baking, teaching, and building community around bread, I'm thrilled to have opened a dedicated bread school here in Vaudreuil-Dorion, Quebec. This is where my journey has been leading: a space to share not just recipes, but a way of thinking about bread, time, and craft.

Our Ethos

Reconnecting with the source

Bread is humanity's oldest staple, a fundamental process connecting us across millennia. By re-engaging with this ancient craft, we empower you to reconnect with yourself and your loved ones through homemade goodness.

Centering & Creation

Baking offers a tangible path to centering in a distracted world. It's a simple, visceral process where patience yields reward, engaging your hands and senses. This craft empowers you to create wholesome food, expressing love and nurturing your family with pure, trusted ingredients.

Building Trust, Sustaining Community

Our education builds lasting trust and connection. For those who embrace the joy of real bread but may not bake daily, our bakery offers a foundation of simple, authentic sourdough and baguettes. We aim to be your trusted source for nourishing your family..

Expanding the Table

Over time, we will carefully expand our offering to include complementary foods and retail products. Each new item will embody the same ethos of quality, transparency, and connection, delivered conveniently to your table.