Our Story

Francois Zietsman - Visionary & Head Baker
Francois Zietsman's passion for the kitchen was first kindled by the daily rituals of his Ouma, whose unwavering dedication to baking left a lasting impression.
That early
inspiration launched him into a diverse culinary career, spanning restaurants in his hometown of East London, acclaimed Cape wine estates, and even private yachts, where he cooked for luxury travellers. He rose to national attention as a Top 8 contestant on MasterChef South Africa (Season 3), and went on to run multiple successful businesses. These included The Bread Bar Bakery, which supplied numerous well-known delis across the Atlantic Seaboard, and his own restaurant, The Rock and Toast Eatery.
Today, Francois is the creative force and master baker behind The Bread Bar Café, located in the Takealot building in Cape Town's Foreshore, where he and his team serve hundreds of staff daily. At the heart of his work is a deep devotion to the art of bread-making - inspired by the simplicity of flour, salt, yeast, and water, and transformed by hand into loaves full of character and flavour. For Francois, bread is more than sustenance; it's a sensory experience and a symbol of connection.
Visitors to his bakeries don't just leave with a loaf - whether it's his much-loved seed bread, potato-and-beer loaf, caraway rye, combread, mosbolletjies, or mini focaccias in flavours from olive and rosemary to smoked red pepper and chilli - they also get a front-row seat to the full bread-making process. Francois and his team mix, fold, and bake everything on site, offering a glimpse into the craftsmanship and care behind every loaf.
Francois brings unmatched enthusiasm, skill, and dedication - with his vision serving as the heart of the operation.