Baking in Brooklyn since 2017
Sourdough, rye and croissants out of the oven by seven, good coffee all day and celebration cakes made to order.
Neighbourhood bakery and coffee shop
Our sourdough rests for 36 hours before it meets the oven, and our croissants take three days from butter to counter. We mill some of our own rye, use free-range eggs from a farm near Bronkhorstspruit and bake in small batches through the morning, so there is always something warm on the shelf.
About →
The first loaves come out at six, and we keep baking until the shelves are full.
Locally roasted beans, proper cappuccinos and a croissant that shatters when you bite it.
Birthday, wedding and just-because cakes, ordered with three days' notice.
Menu
Our everyday breads, pastries and coffee. The full cake list is in store.
Prices include VAT. Bread can be reserved by 17:00 the day before.
About
Anika and Musa Venter-Sithole opened Rooibos & Rye in 2017 with one deck oven and a bread recipe Anika had been fussing over for years. The name comes from the rooibos loaf that sold out on our first morning and has sold out most mornings since.
We now bake for our own counter, a handful of Pretoria restaurants and a lot of birthday parties. Everything is still shaped by hand in the kitchen behind the till.
No premixes, no improvers and no frozen dough, ever.
Our wheat and rye come from Free State and Western Cape mills we trust.
Every evening, unsold bread goes to a shelter in Sunnyside.
Co-owner and head baker
Co-owner, coffee and front of house
Pastry chef
Baker
Flour, water, salt and time. The time is the part you can taste.
Gallery
Find us
For cake orders, tell us the date, the number of guests and any allergies, and we will call you back to confirm.
| Monday to Friday | 06:30 to 16:00 |
| Saturday | 07:00 to 14:00 |
| Sunday | 07:30 to 12:30 |