Motherdough Opens New Home in Jonkershoek
Amid the stillness of the Jonkershoek mountains and the hum of mountain bikers on gravel roads, something delicious is rising. After much success in the greater Cape Winelands region, Lance Littlefield and Willemvan Schalkwyk reveal their newest panetteria. This is the third iteration of the artisanal bakery rooted in natural fermentation and driven by old-world Italian methods.
Located on Arkelshoek Farmin the Jonkershoek valley, Motherdough is bringing its cult-followed sourdough bakes and legendary grilled cheese toasties to a fresh corner of the Cape Winelands.
“We see Jonkershoek as our agrituris momoment,” 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.
A place to slow down, eat well, and stay a while
Cross over a little yellow wooden bridge, to follow a flower-lined pathway where a vegetable and herb garden welcomes 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.
“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 loaves in 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 toasted or 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 and crackers; served with their own olive oil and fresh bread of course.
In the near future, guests can look forward to a weekend offering of Pizza Romana “a mattarello” made on site using Alfonsina-leavened dough and topped with the same simplicity and ingredient integrity that defines every part of the Motherdough offering. “We’re doing a light thin-based pizza, with a perfect balance of base and topping,” says Lance
The pantry shelves include handmade crackers, seasonal preserves, and Italian essentials like Rummo pasta, San Marzano tomatoes, and proper olive oil.
Coming soon: Fermented drinks with a Motherdough twist
True to the brand’s fermentation-first mindset, Lance and Willem are 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, it includes three thriving locations across the Winelands —Franschhoek, Stellenbosch, and now Jonkershoek — as well as curated pantry goods, and baking masterclasses.
What unites it all is a fierce dedication to authentic sourdough baking. Every bake is a choreography of local 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 guided by time and temperature, allowing Alfonsina to work her magic.
“Eat proper bread,” says Lance. “Our goal is better bread, every day. And it all starts with our motherdough. At Motherdough, our mother is our method, she is all we need.”
Find the new Motherdough at Arkelshoek Farm, Jonkershoek Valley, Stellenbosch.
Open daily from 7:30am until 4pm (Sundays only until 3pm).
