Between tall skyscrapers in the “big bad city” lies a quaint little spot called Loaves on Long.
Run by Lyndal Wakeford and Ciska Rossouw who recently decided to take the plunge and give their dreams all they’ve got. This bakery/restaurant is situated in the old H.C. Collison building on 33 Long street.

The blue building with beautiful wood-framed bay-side windows boasts features of the original wooden floors and the 200 year old stone walls. Walking into the shop one is greeted by the tempting smells of beautifully baked breads and buttery pastries. The breads are displayed in the front window while a selection of sweet and savory treats can be found on the counter. There is a fridge displaying home cured meats, cheeses, dips and spreads. You can even get your breads here… A one stop shop if you will… At the back is the open baking section inviting guests to engage and interact with the baker. A staircase on the right leads to a cosy, homely area with a slight retro feel. Flooded with natural light this space feels warm and accepting. Easy to enjoy any of the mouthwatering dishes from the compact yet satisfying menu.

The two ladies met a few years back whilst studying at The Hurst Campus (then known as The Culinary Academy) They had the opportunity to work together again a few years later and this is where Loaves on Long was “born”. Lyndal and Ciska share a deep passion for food, people and real, proper bread.
They both love fresh, sexy, hearty fair. “But it’s more than food” they say with a smile… “It’s about creating something magical!” Celebrating good suppliers and exceptional supplies every day. People like Ryan Boon (Ryan Boon Speciality Meats), Celia Myburgh (Home Grown – Eggs) and the Bakers (Wild Peacock) make this possible. So does Regardt and Andrew of Legado Coffee. These are suppliers that share the passion. They share the vision of good quality, sustainability and preserving. With then it is personal. It’s a relationship that slowly builds.

Loaves on Long is a life long dream becoming true. A way to make a difference through creative expression in food. To touch peoples souls through all their senses. Lyndal and Ciska are proud to be part of the “cheffing scene”… They love the industry and have great respect for the fellow chefs and bakers in this field. They are humbled by the good feedback and simply say: “We are blessed, we are grateful and we are are here”.