“Bread has become much more to me than a slice on a side plate”, says La Motte Bakery’s Ricardo Slawers who has just been awarded the title of Bread Sommelier by the National Bakers Academy in Weinheim (Germany). A comment that is quite the understatement as he is the first African to be awarded this coveted title.
A part of the La Motte baking team for 12 years, Ricardo’s beautiful breads and the estate’s famous mosbolletjies have been putting satisfied smiles on the faces of bread lovers for many years. It is, however, since the opening of the La Motte Bakery in 2023 that Ricardo has been on a bread journey of note. Under the guidance of master baker Markus Färbinger, founder of Knysna’s well-known île de pain café, preaching an in-depth understanding of and passion for bread in its original wholesomeness and beauty, Ricardo’s baking philosophy and strategy were shaped into a whole new dimension.
The Bread Sommeliers course has been presented by the German National Bakers Academy in Weinheim, since 2015. This award-winning, internationally recognised program has been shaping the world’s top bread experts, introducing 22,000 years of bread culture and guiding students to refine their sensory and tasting skills, master global bread styles, understand ingredients on a deeper level, and explore professional food pairing, storytelling, and media presence.
“This exclusive program is reserved for bakery owners, head bakers, instructors, and experienced professionals. With more than 300 graduates from 16 nations, the Bread Sommelier title has become a symbol of excellence, credibility, and influence in the baking world.” Akademie-weinheim.de
Ricardo is both elated and relieved. “What a wonderful opportunity and challenge this was for me. More than the bread focus and baking, I had to travel, didn’t know what to expect from the challenging course and in the beginning, especially, positive self-affirmation was very important. As I got into the content of the course, however, all those doubts disappeared. At times it was overwhelming, but it was the most incredible experience and I can’t wait to find ways in which we can teach South Africans about the wonder of bread – as part of a wholesome diet and as part of our culture. It is truly a life-changing journey and I am so grateful for La Motte’s confidence in me.”
“We are immensely proud of Ricardo’s achievement, which speaks to his dedication and hard work – qualities that are reflected in the exceptional products he creates and that our guests enjoy at the La Motte Artisanal Bakery, says La Motte CEO, Kobie Lochner. “For Ricardo to have completed a bread sommelier course in Germany, with a thesis exploring mosbolletjies, is particularly meaningful. This much-loved heritage bread has deep roots in the Cape winelands, and its story is closely intertwined with our wine culture. It is wonderful to see this tradition receiving recognition on an international stage, while being kept alive for future generations.”
Ricardo’s mentor, Markus Färbinger’s whose commitment to excellence and belief in authenticity and wholesomeness is unequalled, applauds Ricardo’s dedication and the visionary support by La Motte’s owners and management. “This is a great and important moment for professional artisan baking in South Africa and Africa. I believe this achievement creates a wonderful platform to raise awareness for wholesome bread. I don’t know of a single bakery in the world that grows, harvest, mills and bakes on one farm. And at La Motte that all happens in a very stylish, historical relevant and almost poetic way.”
Back home from Germany, Ricardo is again leading the La Motte Bakery with enthusiasm, passion and relentless attention to detail and a wide fanbase of bread lovers, couldn’t be prouder and happier.
More on Ricardo Slawers:
Originally from Riversdal in the Southern Cape, Ricardo matriculated in Wellington before moving to Franschhoek in 2005. He started working as a carpenter after school, but in 2010 he started at Val de Vie’s then Sabrage restaurant, changing the direction of his career. From pizza to pastry, he moved to Le Chocolatier where he learned to work with chocolate and tried his hand at baking cakes. A stint at the ICA’s The Apprentice introduced him to bread and it is with this knowledge that Ricardo started as part of the pastry kitchen and bakery at La Motte in 2014. He soon took the lead to bake for the La Motte Farm Shop and Restaurant. In 2023, he became the head baker of the La Motte Bakery under the guidance of Markus Färbinger, leading a team of bakers that presents a wonderful daily variety of freshly baked options from the on-site wood-fired oven at La Motte.
More on the La Motte Bakery:
The La Motte Artisanal Bakery and Garden Café is a charming day-time spot celebrating bread in all its original beauty with a wonderful daily variety of freshly-baked options from the on-site wood-fired oven, available to purchase and take home while they also form the basis of the delicious seasonal menu. Enjoy beautiful breakfasts, moreish lunchtime options and tempting pâtisserie.
Intimate indoor and outdoor seating are available and guests are welcome to explore the gardens with ancient oaks, stretched lawns, tranquil pond and farm-yard inspired playground for young ones.
Other than enjoying the serene gardens or a relaxed meal, guests can also buy bread and pâtisserie to take home.
Open from Monday to Sunday, 08:00 to 16:00.
Breakfast is served until 11:30.
The kitchen closes at 15:00, but guests are welcome to enjoy afternoon drinks until 16:00.
Closed on Christian Religious Holidays.
Also keep an eye out for the La Motte Milling and Bread Baking experiences that reopen for the summer season in November and will be hosted by Ricardo on the third Thursday and Saturday of the month.
