High Hydration & Sourdough Culture Workshop
Dont miss this fantastic full day High Hydration & Sourdough Culture workshop on 14th September at the Butterfield Test Bakery in Faerie Glen.
Craft Bread Workshop
Another great craft bread workshop will be held at the Daily Coffee Café in Northcliff on the 31st August 2019 from 8h30 to 16h30.
SASKO to sponsor the Soweto Kota Festival again
12 August 2019: The 3rd annual Soweto Kota Festival will take place on 7 and 8 September 2019, and SASKO, the experts in milling and baking, is proud to announce it has renewed its sponsorship for a third year.
Pasta brings Joy to the African market
Durban, 22 July 2019. Pasta consumption is growing in Africa and, with it, the number of innovative brands on the market.
SASKO Sandwich Stories
SASKO Sandwich Stories Evoke Childhood Memories
SASKO’s new campaign celebrates the sandwich
Sunshine D’s new packaging and revitalised taste
Sunshine D’s new dawn spreading sunshine with its new look and feel, new packaging and revitalised taste!
WOW! Peanut Butter spreads good health
Look out for WOW! Peanut Butter, an exciting new brand of peanut butter with attractive packaging and a splendid taste at national retailers such as Boxer Superstores as well as independent formal and informal retailers.
Nielsen-Massey Vanillas Launches New Campaign
Nielsen-Massey Vanillas Launches New Campaign To Educate Home Bakers To Better Their Bake and Experience The Benefits Of Baking Bliss
Willowton Group donates R1,5 million to Gift of the Givers for KZN Floods
The Willowton Group, a KwaZulu-Natal home grown company, has donated R1,5 million to support communities that were devastated by floods over the Easter weekend.
From Left:
– Ali Akbar Moosa – Director & Chairman Willowton Group
– Dr Imtiaz Sooliman – Founder & Chairman Gift of the Givers
– Farouk Moosa – Director Willowton Group
Sourdough & Craft Bread Workshop
The Daily Coffee Café in Northwold held its sourdough and craft bread workshop on 28th April which was a huge success.
This entailed 30 minutes of theory followed by a practical session with a professional baker.
