Cape Town is one of those cities that wears rainy mornings beautifully. The mountain disappears into low cloud, the streets empty out, and suddenly the idea of stepping into a warm bakery with a fresh cup of coffee becomes the only reasonable plan for the day. Fortunately, the city's artisan baking scene has grown into something genuinely impressive, with a handful of bakeries that are well worth seeking out when the weather turns.
In this blog we cover…
- Jason Bakery (Green Point): Cape Town's benchmark artisan bakery, famous for its sourdough, almond croissants and ever-changing pastry specials.
- South Yeaster (Hout Bay): A sibling-run "dirty bread cult" producing outstanding naturally leavened loaves and butter-rich pastries in a charming courtyard setting.
- Lion's Bread (Bo-Kaap and Gardens): A slow-fermentation sourdough specialist using South African grains, with a lovely café atmosphere and irresistible toasties.
- Oswald's Bakery (Kloof Street): A hidden gem tucked behind Checkers, quietly turning out exceptional sourdough breads and weekend croissants.
- SCHOON The Point (Sea Point): A well-loved bakery using 100% local wheat and pastured eggs, with a full sit-down menu and easy access to the Promenade.
- SUUR Bakery (Foreshore): A brand new lifestyle bakery from a MasterChef South Africa alumnus, offering laptop-friendly vibes and exceptional sourdough bakes.
- Lebanese Bakery (Claremont): An authentic taste of the Middle East, with preservative-free freshness and a warm, welcoming atmosphere.
Jason Bakery, Green Point
Few bakeries in Cape Town carry the reputation that Jason Bakery does. Owner Jason Lilley has been one of the most influential figures in shaping the city's artisan bread culture, and his bakery remains a landmark visit for anyone who takes bread seriously.
All items are made fresh daily, in small batches, with no added preservatives or enzymes. The counter changes regularly, but a few signatures remain constants: the Bree Street sourdough, buttery croissants, and breakfast bakes that have regulars queueing before the doors open.
The pastry offering at Jason Bakery is something particularly special. Lilley brings genuine creativity to the counter, whether that means blueberry Danish, milk tart brioche doughnuts, pasteis de nata, or a limited-edition croissant roulade. Weekend specials are worth checking on Instagram before you go, as they tend to sell out quickly.
For something more substantial, the menu extends to flapjack stacks, toasties, bagels and burgers. That said, on a rainy Cape Town morning, there is much to be said for settling in with a cup of freshly brewed coffee and one of the best almond croissants in the city.
Tip: Go early. The early bird gets the croissant here, and it is absolutely worth it.
📍83 Main Rd, Green Point | 📆Open: Monday to Sunday, 7am - 3pm
Images: @jasonbakerycpt on Instagram
South Yeaster, Hout Bay
There is something wonderfully no-nonsense about South Yeaster. Run by siblings Brode and Amber Gleeson, this Hout Bay bakery began as a lockdown project and evolved, through careful craft and genuine passion, into what its founders affectionately call a "dirty bread cult".
The focus is on naturally leavened bread and butter-rich pastries. Sourdough loaves, baguettes, focaccia, rye and multiseed breads all feature, alongside croissants and cruffins that draw a loyal local following. The monthly menu shifts and changes, keeping things interesting for regulars.
A few practical details worth knowing: village sourdough and regular pastries are typically available from 7am, while sourdough baguettes, specialty pastries and sandwiches come out from 9:30am. It is worth planning your visit accordingly to make sure you do not miss what you came for.
The bakery itself has a relaxed, neighbourhood feel, with a back courtyard that is a lovely spot to sit with a coffee and a pastry, or a generously stacked sandwich made with fresh local ingredients.
📍4 The Promenade, Hout Bay | 📆Open: Tuesday to Saturday, 7am - 4pm
Images: @southyeaster on Instagram
Lion's Bread, Bo-Kaap and Gardens
Lion's Bread is a bakery built on simplicity and patience. Founded by Jack Green and Mia Penn, it started in a Bo-Kaap garage with a stripped-back philosophy: flour, water, salt, wild fermentation and time.
The approach has not changed, even as the bakery has grown. Slow-fermented sourdough made with South African grains, sourced from producers Bio-Wheat and Lowerland, is at the heart of everything here. The process produces loaves that are more nutritious and more digestible than conventionally leavened bread, with a depth of flavour that reflects the care taken at every stage.
Beyond the loaves, Lion's Bread has expanded into pastries, toasties and café-style snacks that make it a genuinely lovely place to spend a rainy morning. The bakery's main production space is at 2 Clare Street in Gardens, where visitors can watch the bakers at work, grab a coffee and take home a loaf. There is also a newer all-day café on Bree Street at The Corner Store, which opened in 2025.
📍164 Bree St, Cape Town City Centre | 📆Open: Monday to Saturday, 8am - 4pm
Images: @lionsbread.ct on Instagram
Oswald's Bakery, Kloof Street
Oswald's Bakery is the kind of place you feel quietly pleased about finding. Tucked away behind Checkers on Kloof Street, it is not the sort of bakery that announces itself, but those who discover it tend to return reliably.
This family-owned bakery has been producing artisanal sourdough breads and pastries since 2020. The range is focused and honest, with sourdough at its core and a welcome addition of sourdough croissants that are available on Fridays and Saturdays. The service is friendly, and there are a couple of barstools where you can perch with a coffee and a pastry or a sandwich without any fuss.
On a rainy Kloof Street morning, it is the sort of place that rewards a little detour. Follow the smell of fresh bread into the parking lot and you will not be disappointed.
📍28 Union St, Gardens | 📆Open: Monday to Saturday, 7:30am - 5pm
Images: Pamela McOnie on Facebook
SCHOON The Point, Sea Point
SCHOON began as an artisanal bakery in Stellenbosch, founded by baker Fritz Schoon in 2010, and has grown considerably since then. The Sea Point branch at The Point Mall has become a reliable fixture for bread-lovers in the area.
The bakery works with 100% local wheat, real butter and pastured eggs, with a commitment to supporting South African farmers and producers. Freshly baked bread and pastries are available daily, alongside a sit-down café menu that includes seasonal dishes, breakfast options and lunch classics.
For those who enjoy a Promenade walk, the Sea Point branch is a convenient stop to pick up a pastry before heading out, whatever the weather.
📍The Point Shopping Centre, Regent Rd, Sea Point | 📆Open: Monday to Sunday, 7am - 5pm
Images: @schoon.eating on Instagram
SUUR Bakery, Foreshore
SUUR is one of Cape Town's newest bakery arrivals, having opened at the start of 2026, and it has already made a strong impression. The name is Afrikaans for "sour", a knowing nod to the sourdough that sits at the heart of the business.
The baker behind SUUR is Francois Zietsman, who will be familiar to fans of MasterChef South Africa Season 3, where he placed eighth, and to those who frequented The Bread Bar at Makers Landing. His approach to sourdough, developed through years of production baking, is now available in a dedicated retail space on the Foreshore, just below Bree Street.
The bakery's warm burgundy and orange interior creates an inviting atmosphere, and there are laptop-friendly spots that make it popular with those working in the city. Early morning visitors are greeted by the aroma of fresh bread and cinnamon buns as the loaves come out of the oven. The menu extends to bagels, sourdough sandwiches, the inventive "Briller" (a cheese griller wrapped in a fluffy brioche bun), croissants, chocolate brownies and mosbolletjies.
📍Shop 7, 42 Hans Strijdom Ave, Cape Town City Centre | 📆Open: Monday to Saturday, 6am - 4pm
Images: @suurbakery on Instagram
Lebanese Bakery, Claremont
For something a little different, the Lebanese Bakery and Kitchen in Claremont offers an authentic taste of Middle Eastern baking in a warm, welcoming setting. Since opening in 2019, what began as a small corner café on Imam Haron Road has grown into two stores, built on a straightforward commitment: honest, preservative-free food made fresh daily.
At the heart of the business is a compelling duo. Chef Clara, affectionately known as the First Lady of the Lebanese Bakery and Kitchen, is a trained chef whose love of Mediterranean and Levant cuisine was shaped by three years living in Cairo and extensive travel across the Middle East and Europe. Alongside her is Khaled, the visionary co-founder whose business acumen and creativity work hand in hand with Chef Clara's culinary leadership. His legendary falafel recipe, which took two full years to perfect, is a testament to the philosophy that the best things simply take time.
The bakery produces traditional Middle Eastern breads, including khob'z and ka'ak, as well as manaoush, the beloved Levantine flatbread. The deli counter is stocked with freshly made mezze: baba ganoush, hummus, falafel, homemade labneh, zaatar and harissa. For those looking for something more substantial, sit-down and takeaway options include hawawshi, falafel sandwiches, shawarma and a traditional Turkish doner.
📍203 Imam Haron Rd, Claremont | 📆Open: Monday to Sunday, 8am - 6pm
Images: @lebanesebakeryct on Instagram
Make the Most of a Rainy Cape Town Morning with Nox
Whether you are here for a long weekend or an extended visit, having the right base makes all the difference. Nox Cape Town offers a carefully curated selection of self-catering holiday rentals across Cape Town and the surrounding area, from Sea Point apartments to Atlantic Seaboard villas and beyond.
For guests who enjoy exploring a city through its food culture, staying in a well-equipped self-catering property means you can bring home a sourdough loaf from Lion's Bread, a bag of pastries from Jason Bakery, and enjoy them properly at your own pace. Nox Cape Town's team is on hand to help with recommendations, local knowledge and anything else you need to make your stay memorable.
Frequently Asked Questions: Cape Town Bakeries
What is Cape Town's winter like?
Cape Town experiences a Mediterranean climate, which means its winters (June to August) are cool, wet and occasionally quite dramatic. Temperatures typically range from around 7°C at night to 18°C during the day, and the Cape is known for powerful cold fronts that bring heavy rain and strong south-easterly winds. That said, winter also has its charms: the mountain is lush and green, the city is quieter, and there is genuine pleasure in ducking into a warm bakery with a coffee while the rain comes down outside.
Where can I find the best croissants in Cape Town?
Jason Bakery in Green Point is a strong contender for the best almond croissants in the city. South Yeaster in Hout Bay also produces excellent butter-rich sourdough croissants, and their kimchi and Gruyère croissant is worth seeking out for something more adventurous.
What should I do on a rainy day in Cape Town?
A rainy day in Cape Town is a fine excuse to explore the city's excellent indoor food culture. Visiting one of the city's artisan bakeries for a slow breakfast is a good place to start. Beyond that, the V&A Waterfront, the Zeitz MOCAA museum, the Company's Garden, various neighbourhood coffee shops and the city's many excellent restaurants all offer shelter and interest when the weather is uninviting.
Is Cape Town worth visiting in winter?
Absolutely. Visitors who come in winter often find they enjoy a more relaxed pace than the busy summer season allows. Attractions are less crowded, accommodation tends to be more affordable, and the city's café and restaurant culture comes into its own when the weather turns. A morning spent visiting an artisan bakery is one of the best ways to experience Cape Town life as locals do.
What is sourdough bread and why is it popular in Cape Town?
Sourdough is bread leavened naturally through wild fermentation rather than commercial yeast. The process is slower, but it produces a more complex flavour, a distinctive chewy crumb and a crust with real character. It is also generally more digestible and more nutritious than conventionally leavened bread. Cape Town has developed a particularly strong sourdough culture over the past decade, with several bakeries making it the centrepiece of everything they do.