Houghton Estate’s Maryke Burger saw the demand for sourdough during lockdown, and raised us her – really tasty – loaves along with meat and other produce from local farmers.
For many of us during lockdown, the kitchen was a place of refuge. From banana bread to sourdough, we baked a lot. Houghton Estate’s Maryke Burger was already one step ahead of us though … back in 2014, she and a friend learnt how to bake sourdough from master baker Melissa Weller in New York. During lockdown, Maryke saw the demand for sourdough in her community, and she also discovered many wanted to find excellent quality meat. She not only had the recipe for sourdough, from her design work for a local butchery, she also had contacts for top-quality meat. And so her business, Meat The Mother was born.
Maryke makes up the most beautifully curated foodie boxes with products of your choosing. Think wholegrain, unbleached sourdough loaves (the best we’ve ever tried); the tastiest sourdough charcoal crackers; farm-to-fork meat cuts (the biltong’s to die for); the most glorious honey from Limpopo; the creamiest cultured butter; homemade tarragon vinegar and so much more. Simply order online and your box will be delivered on Thursdays – in our northern suburbs only. It makes for a lovely gift for foodie friends … and you can opt to have a box gift-wrapped too. Details: meat-themother.co.za
