The Bread Gypsy specialize in wood-fired baked artisan bread. Each loaf is hand shaped using Eureka Mills non-GMO stone ground flour, wild yeast and gentle mixing to create a thin, crisp crust and soft interior. They bake ciabattas, baguettes, seed loaves, 100% rye and sourdough breads that are healthy and low in GI.
The Bread Gypsy bakery is owned by Pauli Coetsee and Alicea Malan. Pauli completed her internship under Marcus Farbinger in Knysna and shares her trade knowledge with the team, whose typical work day starts at 2am.