South Africa: Mosbolletjies breads take the international stage

Mosbolletjies, South African brioche-style breads made with grape must, come from a centuries-old tradition in the Cape winelands. Ricardo Slawers, a baker at La Motte wine estate, has become Africa’s first bread sommelier after training recognized by a prestigious German baking school. He said he spent a year working toward the title while balancing his studies and the demands of the bakery. The breads trace their origins to French Huguenots who settled in the Cape in the 17th century and are made with ingredients including flour, fermented grape juice and anise.