Ricardo Slawers becomes Africa's first bread sommelier

Ricardo Slawers became the first official bread sommelier in Africa after earning a prestigious title from the National Bakers Academy in Weinheim, Germany.

Slawers completed the program by submitting a thesis and a physical loaf of bread to examiners. He spent years studying bread culture and sensory skills while simultaneously managing a busy bakery kitchen. Slawers produces a traditional loaf called Mosbolletjie at the La Motte Wine Estate in the Western Cape of South Africa.

The bread originated with the French Huguenots who settled in the Cape Winelands Franschhoek Valle in 1688. This specific loaf uses flour, fermented grape juice, and aniseed or fennel to create a sweet flavor. The production process requires precise temperature control during baking to prevent the bread from becoming too hard or too soggy. Because the fermentation process takes longer than standard breads, the finished product is a seasonal treat available only during the vine harvest.

The estate uses grape must, a byproduct of winemaking, to ensure that no materials go to waste. Jaap-Henk Koelewijn, the restaurant manager at the estate, says customers often queue for the limited daily batches. While the bread can be paired with various foods, many people choose to eat it with butter. Slawers continues to refine the recipe to share with visitors during the next harvest.