Meat the mother

Meat the mother updated their phone number.

I’m so busy with cracker orders that I hardly get time to bake bread these days. Still nothing compares to taking one of these beauties out of the oven and smashing it into my face # # #

Here comes the Sun, doo-doo-doo-doo
Here comes the Sun and I say
It's all right
Little darling… this one for you. The Mother bakery this morning / We’ve received our biggest order this week from deli’s all over SA. Grateful to be making baking every day 🙏

We have improved our cracker recipe’s. We’ve planted the most exquisite and flavourful thyme - I never even knew existed. This weekend you can get your stash in Pretoria in Paarl in Rosebank Jhb.

Our loaves are baked with love, time and care. Message us for orders.

In the Mother bakery today. Lucky to have all this glorious light in our space. Grab your mother favourites this werkend

Mother Crackers - Sea Salt & Thyme available in Pretoria and from tomorrow

Mother Crackers - Chipotle - available in Pretoria and from tomorrow

Mother Crackers - Activated Charcoal available in Pretoria and from tomorrow

A mother box going out on a special request. I was waiting for the driver to collect this parcel when I spotted the perfect spot between the veld grass. Signature, slow fermented Mother Crackers available at selected stores and from tomorrow

Our last workshop for 2022. It's going to be a good one - We're sampling Port Salut cheese originally handmade by Trappist monks in the 1700's. Handmade Port Salut cheese is still produced by various monasteries throughout the French countryside. We're pairing it with warm crusty bread, salty butter, honey and wine. Book now under the workshop section www.meat-themother.co.za

We’re visiting farms this coming week in a quest to source and supply the best local produce to my clients. I’ll be visiting producers that are dedicated to open-range and grass-fed rearing methods. Certified organic lamb is high on my priority list. So watch this space. All orders placed between 19 and 30 April will be delivered on 5 May.

Some colour for a grey and gloomy day. I was gifted these beautiful eggs from Homestead eggs in Welkom. Certain Chicken breeds have a spray colour booth inside their bodies (utera cells) and give pigment (porphyrins) to the egg shells at the end of the 26 hour egg formation period. Easter-eggers carry the blue-egg gene. Here are some breeds that lay these works of art; Ameraucana, Creme Legbar, Easter Egger and Olive Eggers. 🐓🪺🥚🍳

Fresh, hot sourdough loaves now 3 times a week. Baking Tuesdays, Wednesdays and Thursdays 🙌

Last catch Yellowfin Tuna for the season arrived at the CT harbour this morning. Ready for collection tomorrow Friday 8 April. Place orders by 8pm this eve. How delicious do these tuna tacos look from .eats 📸

Honeycomb from wild flowers 400g, sourdough loaf 800g made with a blend of Babylonstoren wholemeal white white and cultured butter 250g from - R600 for the collection. Today only 🤍

It’s always better with butter, right? I’ll be hosting a workshop in partnership with Maria van Zyl from on 21 May 2022 at 10am.

In this workshop Maria will cover the art of natural dairy fermentation, how to make your own butter, yoghurt and cheese and the various fermentation methods used to culture sweet cream. After the workshop we’ll sample Meat the Mother sourdough loaves, raw honey, salads, cultured butter and cheese.
Location: Meat the Mother studios in Houghton, Johannesburg
Book your spot now on the Quicket link below:
https://www.webtickets.co.za/v2/Event.aspx?itemid=1513678130

Satisfy your craving! Order today www.meat-themother.co.za for Thursday collection or delivery.

From the mother garden - so satisfying to harvest beets , peas, cucumber, beans and butternut.

Soft gentle light this am prepping for our March sourdough workshop - 🤍

Olives, capers and thyme focaccia for autumn days

Meat the Mother Gift Box - Version 1.2 released.