2008 Copyright Fordabelli
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IMPORTANT NOTICE
Fordabelli Bakeri n Deli is relocating its entire Malmesbury operation.
Please check back on this site to see progress and new contact details.
We have plans to convert one of our diesel fired ovens to wood as well as build a new "black" wood fired oven in our new bakeri - this will allow us to remain competitive and independant of the continuous fuel price increases and ongoing power grid load shedding,as well as the added benefit of being more
eco- freindly !
Yeah ! I Like It !
Fordabelli Bakeri n Deli is relocating its entire Malmesbury operation.
Please check back on this site to see progress and new contact details.
We have plans to convert one of our diesel fired ovens to wood as well as build a new "black" wood fired oven in our new bakeri - this will allow us to remain competitive and independant of the continuous fuel price increases and ongoing power grid load shedding,as well as the added benefit of being more
eco- freindly !
Yeah ! I Like It !
Welcome !
Due to the increasing demand for FRESH, REAL, WHOLESOME bread, we started, in 2003, producing breads the Good Old Way - using the basics ie. stoneground and / or complete flour, salt / sea salt, yeast (natural or commercial) and water - without the need for flour improvers, preservatives, premixes, additives or supplements - to the delight of our appreciative bread consumers.
We now hand produce all our speciality breads from "scratch" using traditional (local and European) fermentation and baking methods which enhance the bread's aroma, its taste and texture, its digestibility and its shelf life. These fermentation processes are healthier and also reduce (if not eliminate) the quantity of commercial yeast required.
All our sourdough breads are 100% natural. Our natural yeast starter / levain, is a simple culture of water, flour, bacteria and wild yeasts (which occur naturally on the wheat or rye and as well as in the air) and was originally created in 2003. They are supplemented with additional water and flour after we prepare each batch of bread. (This is one of the methods used in the original bread-making processes, long before commercial baker's yeast was readily available).
As our products are produced with your health and nutitional requirements in mind, they will no doubt end up in your belly - hence our name - "For - Da - Belli".
The BAKERi is able to satisfy the demand for a wide selection of healthy breads, freshly baked on the premises, using techniques to produce the breads as naturally as possible. Some of our Speciality Breads include: 100% Natural Sourdough (the Best outside Paris), Ciabatta, Pagnotta, Baguette, Potato / Sweet Potato Breads, Peasant / Country Loaves, Panini, 100% Rye (and various blends), Anadama, Casalinga, Corn Bread, Soetsuur, Potbrood, Melkbrood, Hi-Fibre, Wholewheat, Seed Loaves, Farm Loaves, to name but a few.
Our Stone Ground, Bread and Rye flours are produced by independent millers using local grains to ensure a superior quality flour. This guarantees that you get pure flour in your bread - free of flour-extenders /conditioners / improvers / additives / preservatives (and who knows what else !).
We are planning a range of organic breads in future - we will keep you posted.
We are able to bake you health specific breads / rusks / biscuits ie, gluten free, yeast free, sugar free etc., suitable for people with allergies and / or health restrictions - give us a buzz and see how we can help you.All our breads are passionately produced by us ! We take great pride in producing the quality and variety of our breads - and even greater pride in the enjoyment it brings to you, our customers - we trust you enjoy it as much as we enjoy making it !
The DELi is, unfortunately, no longer operational - we have resorted to various established concerns outleting our products parallel to their own - if you have any hassle getting any of our products, please contact us
Due to the increasing demand for FRESH, REAL, WHOLESOME bread, we started, in 2003, producing breads the Good Old Way - using the basics ie. stoneground and / or complete flour, salt / sea salt, yeast (natural or commercial) and water - without the need for flour improvers, preservatives, premixes, additives or supplements - to the delight of our appreciative bread consumers.
We now hand produce all our speciality breads from "scratch" using traditional (local and European) fermentation and baking methods which enhance the bread's aroma, its taste and texture, its digestibility and its shelf life. These fermentation processes are healthier and also reduce (if not eliminate) the quantity of commercial yeast required.
All our sourdough breads are 100% natural. Our natural yeast starter / levain, is a simple culture of water, flour, bacteria and wild yeasts (which occur naturally on the wheat or rye and as well as in the air) and was originally created in 2003. They are supplemented with additional water and flour after we prepare each batch of bread. (This is one of the methods used in the original bread-making processes, long before commercial baker's yeast was readily available).
As our products are produced with your health and nutitional requirements in mind, they will no doubt end up in your belly - hence our name - "For - Da - Belli".
The BAKERi is able to satisfy the demand for a wide selection of healthy breads, freshly baked on the premises, using techniques to produce the breads as naturally as possible. Some of our Speciality Breads include: 100% Natural Sourdough (the Best outside Paris), Ciabatta, Pagnotta, Baguette, Potato / Sweet Potato Breads, Peasant / Country Loaves, Panini, 100% Rye (and various blends), Anadama, Casalinga, Corn Bread, Soetsuur, Potbrood, Melkbrood, Hi-Fibre, Wholewheat, Seed Loaves, Farm Loaves, to name but a few.
Our Stone Ground, Bread and Rye flours are produced by independent millers using local grains to ensure a superior quality flour. This guarantees that you get pure flour in your bread - free of flour-extenders /conditioners / improvers / additives / preservatives (and who knows what else !).
We are planning a range of organic breads in future - we will keep you posted.
We are able to bake you health specific breads / rusks / biscuits ie, gluten free, yeast free, sugar free etc., suitable for people with allergies and / or health restrictions - give us a buzz and see how we can help you.All our breads are passionately produced by us ! We take great pride in producing the quality and variety of our breads - and even greater pride in the enjoyment it brings to you, our customers - we trust you enjoy it as much as we enjoy making it !
The DELi is, unfortunately, no longer operational - we have resorted to various established concerns outleting our products parallel to their own - if you have any hassle getting any of our products, please contact us
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OUR MISSION
To educate, advise, supply and pass on all the benefits of our products to all our customers. We are dedicated to building a long-term relationship with you, the customer.
We are committed, and will continue to strive, to remain recognised as the producer and supplier of superior handcrafted speciality breads and associated products.
We are committed, and will continue to strive, to remain recognised as the producer and supplier of superior handcrafted speciality breads and associated products.
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My 6 year old niece kindly gave us the following jingle after her first visit to our pilot bakery
Fordabelli, Fordabelli,
For da tum, tum, tum
Fordabelli, Fordabelli,
'cos it's yum, yum, yum
Latest News :
For da tum, tum, tum
Fordabelli, Fordabelli,
'cos it's yum, yum, yum
Latest News :
We have developed a range of rye products which has already generated a good following -
Our 100% Rye is now produced only with the sourdough method - NO wheat NO Bakers Yeast - it remains a dense bread but has a softness and springiness unsurpassed by any of our opposition.
We also produce 100% Rye Rusk as well as a 100% Rye, Oats and Coconut Rusk - both have no hidden dentist bills - we have managed to produce a texture which is suprisingly friable and can be eaten without the need to dunck ! These rusks are produced using the buttermilk method and contain vegetable oil, sugar, eggs and raising agents
We have also intoduced a range of Granola - We use basically the same ingredients as that are in the wellknown "Crazy Crunchies". Other blends of nuts and fruit are also available - depending on demand
Our 100% Rye is now produced only with the sourdough method - NO wheat NO Bakers Yeast - it remains a dense bread but has a softness and springiness unsurpassed by any of our opposition.
We also produce 100% Rye Rusk as well as a 100% Rye, Oats and Coconut Rusk - both have no hidden dentist bills - we have managed to produce a texture which is suprisingly friable and can be eaten without the need to dunck ! These rusks are produced using the buttermilk method and contain vegetable oil, sugar, eggs and raising agents
We have also intoduced a range of Granola - We use basically the same ingredients as that are in the wellknown "Crazy Crunchies". Other blends of nuts and fruit are also available - depending on demand
Visit us at
(Sorry !
By Appointment Only)
Link Farm
Honeyvale Rd
District Philadelphia
Western Cape
South Africa
Phone us on
Marc Joubert
+27 (0)82 2172431
Fax us on (from within SA only)
086 5143277
Email us at
info@fordabelli.co.za
New GPS Coordinates :
To follow !!
(Sorry !
By Appointment Only)
Link Farm
Honeyvale Rd
District Philadelphia
Western Cape
South Africa
Phone us on
Marc Joubert
+27 (0)82 2172431
Fax us on (from within SA only)
086 5143277
Email us at
info@fordabelli.co.za
New GPS Coordinates :
To follow !!
Sourdough
Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. Sourdough bread has a distinctive taste, due mainly to the lactic acid and acetic acid produced by the lactobacilli.
Sourdough bread is made by using a small amount of "starter" dough (also known as "the mother" or "levain"), which has the natural yeast culture, and mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter for the next batch. As long as the starter dough is fed flour and water daily, the sourdough mixture can stay in room temperature indefinitely and remain healthy and usable. It is not uncommon to have a baker's starter dough that has had years of history, from many hundreds of previous batches. As a result each bakery's sourdough has a distinct taste. The ratio of "starter" to final dough, type of natural yeast culture, fermentation times, air temperature, humidity and elevation can also make each batch of sourdough different.
Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. Sourdough bread has a distinctive taste, due mainly to the lactic acid and acetic acid produced by the lactobacilli.
Sourdough bread is made by using a small amount of "starter" dough (also known as "the mother" or "levain"), which has the natural yeast culture, and mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter for the next batch. As long as the starter dough is fed flour and water daily, the sourdough mixture can stay in room temperature indefinitely and remain healthy and usable. It is not uncommon to have a baker's starter dough that has had years of history, from many hundreds of previous batches. As a result each bakery's sourdough has a distinct taste. The ratio of "starter" to final dough, type of natural yeast culture, fermentation times, air temperature, humidity and elevation can also make each batch of sourdough different.
Website last updated 04 April '08