Whole Food Collective

Whole Food Collective Part-time, self-taught sourdough artisan exploring a beautiful, traditional and timeless craft.

If you are in the Centurion area, please don't forget to place your orders for the weekend - directly with me, please! S...
04/06/2026

If you are in the Centurion area, please don't forget to place your orders for the weekend - directly with me, please!

Sourdough loaf +/- 1kg: made with rye, wholewheat and white stoneground flour: *R65 each

Sourdough Ciabatta +/-450g: Made with stoneground flour: R40 each*

Sourdough Olive sticks: Made with olives and stongound flour: R20 each or R70 for 4

Rustic French Apple Tart: made with stoneground flour, real butter & fresh apples: R25 each or R80 for 4

Cinnamon Buttermilk Muffins with a streusel topping: R15 each or R50 for 4

Cheese, sour cream and garlic muffins: R15 each or R55 for 4

Please place all orders before the weekend.

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I love packaging my products almost as much as I love making them. Each parcel becomes a gift, and each customer a very ...
24/05/2026

I love packaging my products almost as much as I love making them. Each parcel becomes a gift, and each customer a very special friend.

I am so very grateful for each and every person who supports our little business!

Thank you.

Now, these may not look like much, but believe me when I tell you that it’s often the simplest of ingredients that make ...
24/05/2026

Now, these may not look like much, but believe me when I tell you that it’s often the simplest of ingredients that make some of the most memorable meals.

With family coming to visit today, and not too much left in the way of ingredients, after a busy weekend’s baking, I intertwined layers of garlic, browned in melted butter, salt and fresh thyme twisted into wonderfully fragranced, soft and buttery sourdough breadsticks! What a feast these were, and gone in no time – definitely one for the menu!


It's been a very busy week at Wholefood Collective, and once again we experimented with making our own marmalade - what ...
24/05/2026

It's been a very busy week at Wholefood Collective, and once again we experimented with making our own marmalade - what a joy this was – sweet oranges, honey, cloves, brown sugar and mixed spice blended according to my mother’s secret recipe, made one of the nicest marmalades we have ever had.

Unfortunately, by the time I took this photo, which was today, 3 bottles had been given away, and this was all we had left of our remaining bottle - worth every bite.

And nothing better than spreading it on a warm slice of toasted wholewheat sourdough, dripping with butter. YUM!

Warm, comforting and tasty, a hearty bowl of homemade beef stew is best served on a wholesome slice of freshly baked sou...
11/05/2026

Warm, comforting and tasty, a hearty bowl of homemade beef stew is best served on a wholesome slice of freshly baked sourdough, crafted with a mix of wholewheat, rye and white stoneground flour - perfect for an icy winter's day.

Tummies full of goodness equal a happy, healthy home.

My heart feels full as I welcome back these old friends to our collection. I have not baked savoury, hand-crafted olive ...
10/05/2026

My heart feels full as I welcome back these old friends to our collection.

I have not baked savoury, hand-crafted olive breadsticks in many years. Today I tried my hand, once again, to create an exclusively sourdough version of this incredible product - an immensely rewarding, delicious, wholesome and fragrant bake.

It's been about 8 years since I started Whole Food Collective, which began by selling farm-fresh eggs to my neighbours a...
10/05/2026

It's been about 8 years since I started Whole Food Collective, which began by selling farm-fresh eggs to my neighbours and friends.

Soon, the egg sales were joined by homemade bottles of peanut and almond butter, and in the process of finding healthy, natural, wholesome ways to feed my family, our journey with sourdough began.

8 years later, and we are still creating, learning, developing, and most importantly, standing together as a family – I have faced many challenges, but nothing compares to the privilege of being the mother of these wonderful children.

09/05/2026

Shout out to my newest followers! Excited to have you onboard! Dorothy du Plessis, Alta Vanrensburg, Deon Truter, Marilize Gobey

Ciabatta, you beautiful bread. So incredibly simple, and complex at the same time, milky, chewy, deeply satisfying.A stu...
09/05/2026

Ciabatta, you beautiful bread. So incredibly simple, and complex at the same time, milky, chewy, deeply satisfying.

A stunning, wholesome sourdough ciabatta, made with stoneground flour.

We received a huge bag of oranges from some very special friends. To celebrate, my children spent yesterday making a bat...
08/05/2026

We received a huge bag of oranges from some very special friends. To celebrate, my children spent yesterday making a batch of golden, delicious, warmly zesty orange marmalade, a wonderful recipe from my mother.

The only true way to enjoy this homemade preserve is with a freshly baked sourdough boule, crafted with a combination of Wholewheat, rye and white stoneground flour, baked in the early hours of this morning, served warm with butter.

How blessed we are to create such treasure at home.

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