THE MOTHER IS THE METHOD – MOTHERDOUGH OPENS NEW HOME IN JONKERSHOEK

“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.

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 & 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 & 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.”