Crush Magazine | 06.03.2026 15:30
In a world of instant everything, Lance Littlefield and Willem van Schalkwyk are making people wait– and they couldn’t be happier about it. Motherdough, their Cape Winelands bakery group, is built around a single, radical idea: that real bread takes time, and that time is exactly what makes it worth eating. At the heart of their operation is Alfonsina, a sourdough starter born in northern Italy in 1919, whose century-old culture leavens every single product they make. What started in a Franschhoek garage during Covid lockdown has grown into three locations, 42 staff, and a quietly passionate mission to change the way South Africans think about bread. We chat to the duo behind the brand.
