Our Story: The Heart Behind Saffa & Sage
Saffa & Sage began in our home kitchen with a love for baking, good food, and the joy of sharing it with others.
After moving from South Africa to the UK and creating a little family here, I often found myself missing the the comforting flavours and fresh bakes I grew with up with, like the ones my grandmother used to make.
Baking has always been something I’ve loved, but my journey into sourdough began when I started looking for ways to support my family and I’s gut health and moved away from overly processed breads and desserts filled with unnecessary ingredients.
I began experimenting with slow fermentation and traditional methods, and quickly fell in love with the process and the incredible flavour it creates.
At Saffa & Sage, everything is made by hand in small batches using simple ingredients and time-honoured techniques, from naturally fermented sourdough loaves to comforting sweet bakes and South African favourites.
Every loaf, tart and treat is baked with care, with the hope that it brings a little warmth and joy to your table.
What is Sourdough?
Sourdough is bread made by using a natiural a starter. This starter is a live culture of wild yeast and beneficial bacteria that slowly ferments the dough.
Unlike commercial breads that rely on instant yeast to rise quickly, sourdough develops slowly over many hours, creating a deeper flavour, a beautiful crust and a soft, airy crumb.
At Saffa & Sage, our sourdough is made using just four simple ingredients: flour, water, salt and time.
The day you place an order, I begin by feeding our 46 year old house starter, which originally came from San Francisco. Once the starter becomes active and bubbly, it is used to mix the dough.
Once the dough has fermented, each loaf is carefully shaped and placed into bannetons before being transferred to the fridge to cold proof overnight. This slow cold fermentation allows the flavour to deepen while helping create the signature texture and crust that sourdough is known for.