{"id":14295,"date":"2023-02-06T08:43:48","date_gmt":"2023-02-06T06:43:48","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-north\/?p=14295"},"modified":"2024-05-28T16:14:52","modified_gmt":"2024-05-28T14:14:52","slug":"a-little-loaf-love","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2023\/02\/06\/a-little-loaf-love\/","title":{"rendered":"A little loaf love"},"content":{"rendered":"

Linden Loaves is the toast of the town \u2013 and it all started with Caro and Matt Tapson\u2019s love of bread.<\/strong><\/h4>\n

Hands up: who baked sourdough during lockdown? Most of us, right? But how many of us turned those time fillers into a thriving business?<\/p>\n

Caro Tapson did \u2013 but, she admits, she never expected what started as a weekend experiment to turn into a full-blown bakery supplying many of Johannesburg\u2019s favourite restaurants and coffee shops.<\/p>\n

\u201cI was actually new to baking sourdough when this all started,\u201d she says, explaining that although her background is in sustainable agriculture, she and Matt had been running a successful production company for several years before lockdown. \u201cWork slowed down \u2013 a lot. And even after regulations softened, ours was the kind of industry that was really affected by things like Covid-19 protocols. A sudden infection could put a halt to production for days.\u201d<\/p>\n

While considering how to bolster the business, Matt was also busy baking. \u201cHe\u2019s always loved bread \u2013 if he could get by eating nothing else, he would!\u201d Caro laughs. Eager to share that love with his family, Matt often made a loaf or two on the weekends, experimenting first with fast turnaround loaves and then, after he discovered sourdough, working on this technique. Caro didn\u2019t join him in the kitchen, though: \u201cOur baking styles were too different! Matt always follows a recipe with care, while I tend to throw everything together.\u201d<\/p>\n

Matt\u2019s meticulousness is one of the reasons every Linden Loaf turns out with a beautifully crispy crust and a soft, chewy centre \u2013 but the Tapsons\u2019 only found out just how good their bread really was when they made their first sale. Caro says that this came about after Matt decided to use the extra time on his hands to build an Alan Scott oven \u2013 a brick oven specially designed to ensure a perfect bake. It was a gruelling process, Caro recalls: \u201cHe actually lost 10kgs building it!\u201d It also generated a lot of interest among followers of Caro\u2019s Insta gardening account, The Seedling Stokvel, where she featured news of its progress on her lockdown series, The Lockdown Allotment. \u201cA number of my followers asked if we would consider selling our bread when the oven was finished, so we decided to do it. We set up a Shopify account, took orders for people to come and collect, and kept our fingers crossed that the loaves would come out okay.\u201d<\/p>\n

The Tapsons\u2019 first load comprised eight loaves, which they considered heavy going \u2013 but which barely registers against the 100 loaves they now produce on a typical weekend. So, how did they get from a small base of carb lovers to a major supplier? \u201cWe realised that if we wanted this to grow into something, we\u2019d need regular customers. Although Matt had cherished a nostalgic idea about chatting to people when they came to buy their bread from us, the reality was that we\u2019d fare better selling in larger quantities to a few restaurants \u2013 so I dropped off a loaf at The Linden Deli to see if we could build a relationship.\u201d Caro\u2019s experiment turned into a long-standing, high volume weekly order \u2013 and paved the way for the next customer, Melville\u2019s Service Station.<\/p>\n

Growth wasn\u2019t especially speedy, Caro says, but it was steady, thanks to word of mouth and networks \u2013 steady enough to warrant investing in professional equipment. And, when one of Linden Loaves\u2019 new customers asked for an assurance that the bakery would keep on baking, the Tapsons\u2019 knew they were in it for the long haul. \u201cThat was exciting, but it also made us realise that some adjustments had to be made. Our production company was getting busy once more, and Matt simply didn\u2019t have the time to service clients as well as bake.\u201d So, in January 2021, Caro agreed to mimic Matt\u2019s focus on following formulas so that she could take over the dough work.<\/p>\n

It was a tough time, she recalls. \u201cMaking sourdough is an around-the-clock process \u2013 if you\u2019re not baking, you\u2019re making fires to heat the ovens \u2013 plus, there was all the family stuff that comes when you have two kids.\u201d As tiring as it was, Caro took to the work immediately. \u201cI\u2019ve always been a business owner, and I love the idea of growing a business \u2013 it\u2019s a fascinating process. With the bakery, there\u2019s the advantage of knowing what\u2019s going to come next: it\u2019s highly predictable, so although it\u2019s hard work, there are no nasty surprises. Plus,\u201d she quips, \u201cI\u2019ve become super strong from all that kneading!\u201d<\/p>\n

With Linden Loaves\u2019 trajectory showing no sign of slowing, Caro and Matt decided to bring on some extra hands, and Linden Loaves now has two employees. Caro is hoping that, in time and with the additional capacity, the business will be able to increase its output: \u201cWe\u2019re currently making about 370 loaves a week, and we\u2019ve set a goal of 500 \u2013 that\u2019s 100 loaves a day,\u201d she says.<\/p>\n

The big question is: Is it still possible to enjoy sourdough when it consumes your every minute? \u201cOh, yes. I still eat it every single day. Aside from enjoying it as a meal, I love that something so simple has been able to create an income for my family, and now for the people we employ,\u201d Caro says.<\/p>\n

Details: Follow them on Insta @linden_loaves and visit lindenloaves.co.za for where to find their bread.<\/em><\/p>\n

\"\"<\/em><\/p>\n

Caro\u2019s tips for scrumptious sourdough<\/p>\n

Caro\u2019s favourite way to enjoy sourdough? \u201cWith your favourite people around a table. Serve up lots of toppings, from cheese to pesto and hummus. I always have mine with a boiled egg for breakfast, and of course it\u2019s great with soup. That\u2019s the wonderful thing about sourdough \u2013\u00a0\u00a0 it goes with anything and it\u2019s so versatile. The options are endless.\u201d<\/p>\n

\"\"<\/p>\n

Decadent Belgian chocolate knots made with naturally leavened enriched dough intertwined with a luxurious Belgian dark chocolate. The perfect Valentines treat that comes in boxes of four. Available from lindenloaves.co.za from February 10 to 14.<\/p>\n

 <\/p>\n

Text: Lisa Witepski \u2022 Main photo: MEGAN BRETT<\/p>\n","protected":false},"excerpt":{"rendered":"

Linden Loaves is the toast of the town \u2013 and it all started with Caro and Matt Tapson\u2019s love of bread. Hands up: who baked sourdough during lockdown? Most of us, right? But how many of us turned those time fillers into a thriving business? Caro Tapson did \u2013 but, she admits, she never expected […]<\/p>\n","protected":false},"author":113,"featured_media":14296,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,51],"tags":[4791,4790,4792,1640],"class_list":{"0":"post-14295","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-lifestyle","9":"tag-bread","10":"tag-linden-loaves","11":"tag-loaves","12":"tag-sourdough"},"yoast_head":"\nA little loaf love - Get it Joburg North<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-north\/blog\/2023\/02\/06\/a-little-loaf-love\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A little loaf love - Get it Joburg North\" \/>\n<meta property=\"og:description\" content=\"Linden Loaves is the toast of the town \u2013 and it all started with Caro and Matt Tapson\u2019s love of bread. 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