Baking with the intention of nurturing love

Moorrees opened its doors just two days into South Africa’s second lockdown in 2021. For Carien, it was the fulfilment of a long-held dream to return to the platteland, and Craig didn’t take much convincing. By June that year, the Swartland had become their new home.

In 2022, Moorrees evolved into a dedicated long-fermentation bakery — crafting bread that’s as good for your body as it is delicious to eat.

Then, in January 2025, the hum of Klaus — Moorrees’ own stoneground mill — brought a new rhythm to the bakery. The wheat, grown just a few kilometres away, is now milled on-site, ensuring every loaf tells the story of the land it came from.

Today, you’ll find Carien and Craig welcoming visitors with genuine warmth at Moorrees, and you’ll also find their breads on the shelves of partner stores and cafés throughout the Swartland.