Not Bread Alone Bakery & Cafe

Ex-accountant’s bakery goes from strength to strength.

There are two types of bakers writes American Peter Reinhardt in his book The Bread Bakers Apprentice: Mastering the Art of Extraordinary Bread.

One type studies the characteristics of grains and the results of different sugars on various dough types. They learn about dough formulation, equipment and methodology and become competent bakers, often with large companies.

The other type often open their own small bakery where they make and bake their bread by hand. They normally journey to Europe to attend seminars on the merits of baguette-making techniquesor the hydration potential of the latest experimental ciabatta.

These last are the sort of bakers, avers Reinhardt, who philosophy and debate over the ever-changing line between the true baker and the mass producere.

James Hibbert – owner of the 3 year old Not Bread Alone Bakery – belongs to the latter group of bakers.

“Bread dough is my favourite ingredient to work with; it is a sensitive canvas for creativity and you need to have an affinity for it.”

James is actually a qualified accountant who spent a year playing club rugby in France, where he was amazed by the pastries and breads available. On returning to South Africa, he worked at Atlas Bakery and thereafter in the financial world. His sister, Jane Hibbert, was a science teacher who trained bakery employees of a chain store. Many people she trained were retrenched – one of these bakers was contacted with a view to opening their own bakery.

We were blessed by his bringing years of experience and hundreds of his proven recipes to the enterprise. Since opening in an 80 meter square shop, the business has bought out neighbouring shops and expanded considerably.

Recipes are original and everything is mixed and baked daily.

There are no shortcuts to quality or success.

We are one of the few enterprises not negatively impacted by the recession.

Blessings from Above constitute the biggest ingredient for our success.