Bread365

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Baking artisan style bread on the tip of Africa. Warren De Villiers started Brea365 artisan bakery in 2017 in Westville, Durban.

The focus was on slow fermentation techniques to produce great quality bread. The mission, to get better bread, to more people, more often. We use locally sourced, stone ground flour from Ch*****ne Valley in the Drakensberg, KwaZuluNatal. Keeping it simple, flour, salt and water. After working as a artisan baker for 2 years, Warren decided that baking was a passion but the lifestyle of a baker was not what he wanted his life to be. So now Bread365 is a personal passion project. This page documents that passion, and hopefully will inspire others to bake great bread.

15/02/2025

What a Saturday night for …

Other than baking. If you have not yet got a copy of Adam Robinsons book about pastries, then best you make a trip to the glenwood bakery piste haste and purchase one. And one for a friend.

I tried out the Oats and Macadamia biscuit recipe and they were delicious. I used rolled oats and probably could have chopped my nuts finer so the biscuits looked a bit more chunky than that in the book but that’s how baking goes.

Thanks Adam and the for the wonderful book.

07/12/2022

I am loving the new vibe of using the preferment to add flavour to the final loaf. Also they are all so soft and light. Not sure if that is due to the preferment but It’s great ! This loaf had 80%white flour and 20%rye flour.

29/11/2022

I have always admired Peter Reinhardt and his absolute passion for bread. The man shares my spiritual level of adoration for dough. I tried his recipe for an Italian loaf from book and was so happy this morning after letting the loaves proof overnight, baking them first thing and sitting down to a simple warm bread and butter breakfast. It is now going to be my everyday bread after being told by it needs to be so ! 😂

30/09/2022

Weekend Birthday Bread

When you go away to the midlands of KZN it’s probably going to be cold. So for dinner we decided to make a potato and chargrilled leek soup with Parmesan cheese.

One always needs bread to go with soup. This is a chunky 1,5kg potato and rosemary loaf( the finished product from the previous reel). It is a beast ! I made two smaller loaves as well for breakfast. They were super tasty.

Happy birthday to . To everyone out in the world, enjoy your weekend wherever you may be and whatever you end up doing.

27/09/2022

The finished roti ! They are soo good. Warm , straight off the pan and onto the plate. Served with homemade dhal makhani. There is no going back .

13/09/2022

Rye bread is an absolute joy to eat and a different beast to make compared to regular wheat breads. It’s also very expensive at the moment with a 2,5kg stone ground bag of flour costing R80 ! So it’s a treat and a rarity for me to make it these days. This was the first time in years and it didn’t disappoint. Mostly rye with a bit or white and wholewheat flour for variety. Deliciously nutty.

13/08/2022

Ciabatta and cappuccino for breakfast. Italian alliteration is the best .

Address

Durban

Website

http://www.bread365.co.za/

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