Sourdough bakery & coffee · Gillitts, KZN

Sourdough, baked with soul.

48 hours. Three ingredients. Baked fresh in Gillitts.

Mon to Fri 07:30 to 15:30 · Sat 07:30 to 13:30 · Sun 08:30 to 14:00

A deep-crusted sourdough boule with an open ear, dusted with flour

Water.Flour.Salt.Time.

Hands folding a soft sourdough on a floured bench

That is the whole recipe. Purified water, Eureka Mills stoneground flour and salt, without any additives or preservatives. Fermented with only naturally occurring yeast, for good gut health.

We keep five starters going: four wheat, one rye.

Eve rises One loaf, 48 hours

A glass jar of bubbly sourdough starter on a floured wooden bench

Dough turned out onto a wooden peel, ready to score

The baked sourdough boule with its ear open

00h · Wake Eve

00 to 08h · Wake Eve

Meet Eve. Our original starter, and where our sourdough came to be.

08 to 30h · Mix & rise

Water. Stoneground flour. Salt. Mixed by hand.

30 to 44h · The score

Slow proof. No commercial yeast. Nothing added.

44 to 48h · Bake

48 hours later. One loaf.

Call to reserve a loaf WhatsApp

Illustrative timeline

“Our original starter is called Eve as it is how our sourdough came to be in the first place.” Tim Keep

The Manna Bakehouse team in branded tees inside the bakehouse — The Manna team, 2023. Photo: Jess Smith / The Crest

The people

A neighbourhood bakery in the heart of Gillitts.

Super Sourdough started in a Winston Park garage, a few loaves a day for a Kloof café. In 2020 the founders emigrated, a chance encounter brought the business to Tim Keep, and Manna Bakehouse opened with just two ovens and a small cold room.

Tim didn’t know much about sourdough back then. He learned it alongside his bakers, loaf by loaf, and the Super Sourdough everyone knows is still baked fresh daily, right here.

“Only what Mother Earth has given us.” Tim Keep, owner · The Crest, 2023

A baker carrying a tray of proving baskets past the ovens — Proving baskets on the way to the oven. Photo: Jess Smith / The Crest

Our bread.

One loaf. Endless possibilities.

The one everyone knows. Purified water, Eureka Mills stoneground flour and salt. Nothing else.
Sourdough with roasted garlic and rosemary. Baked on certain days of the week.
A striking black sourdough. Baked on certain days of the week.
Plain rye sourdough, from the one rye starter. Baked on certain days of the week.

Scored sourdough loaves cooling on a rack at Manna — Fresh off the rack. Photo: Jess Smith / The Crest

Speciality loaves come out on certain days.

Call to check what is on the rack today, or ask us to put one aside.

Call 083 400 7123

Something for every sweet tooth.

From our specialty cookies in Funfetti, Red Velvet and Brownie Cookie, to the classics you know and love: chocolate chip cookies, brownies and blondies. You’ll also find freshly baked banana bread, buttery shortbread and our soft, delicious cinnamon buns available daily too.