{"id":169100,"date":"2026-10-08T12:03:03","date_gmt":"2026-10-08T10:03:03","guid":{"rendered":"https:\/\/novanews.co.za\/rooirose\/?p=169100"},"modified":"2026-10-08T12:15:29","modified_gmt":"2026-10-08T10:15:29","slug":"van-skrynwerker-tot-broodsommelier","status":"publish","type":"post","link":"https:\/\/novanews.co.za\/rooirose\/van-skrynwerker-tot-broodsommelier\/","title":{"rendered":"Van skrynwerker tot broodsommelier"},"content":{"rendered":"<div><em>Opgestel deur Rachel Jonker<\/em><\/div>\n<div><\/div>\n<p>\u2019n Suid-Afrikaanse bakker het pas \u2019n titel verwerf wat jy waarskynlik nie elke dag hoor nie: broodsommelier. Ricardo Slawers, die hoofbakker by <strong>La Motte<\/strong>-wynplaas in Franschhoek, is die eerste persoon uit Afrika wat di\u00e9 gesogte kwalifikasie aan Duitsland se <strong>Akademie Deutsches B\u00e4ckerhandwerk<\/strong> in Weinheim voltooi het.<\/p>\n<p>Vir Ricardo gaan dit egter oor veel meer as \u2019n titel. Brood is vir hom \u2019n kuns waarin wetenskap, intu\u00efsie, geduld en \u2019n goeie dosis passie bymekaarkom.<\/p>\n<p>\u201cDit is \u2019n proses van passie, noukeurigheid, wetenskap en intu\u00efsie,\u201d het hy vroe\u00ebr vanjaar aan <i>rooi rose<\/i> vertel. \u201cDit is onmoontlik om net \u2019n bakker te wees terwyl jy bak. Dit raak deel van wie jy is.\u201d<\/p>\n<p><strong>Lees ook:<\/strong> <a href=\"https:\/\/novanews.co.za\/ricardo-slawers-becomes-africas-first-bread-sommelier\/\">Ricardo Slawers becomes Africa&#8217;s first bread sommelier | NovaNews<\/a><\/p>\n<div><\/div>\n<h4 style=\"text-align: center;\"><b>&#8216;n Liefde vir brood<\/b><\/h4>\n<p>Ricardo het op Riversdal in die Suid-Kaap grootgeword en n\u00e1 skool in Wellington gematrikuleer. Hy het in 2005 na Franschhoek verhuis en aanvanklik as skrynwerker gewerk.<\/p>\n<p>Sy loopbaan in die kombuis het in 2010 begin toe hy by Val de Vie se Sabrage-restaurant aangesluit het. Daar het hy sy hand aan alles probeer slaan \u2013 van pizza en fyngebak tot sjokolade \u2013 voordat hy sy liefde vir brood ontdek het.<\/p>\n<p>In 2014 het hy by La Motte aangesluit, waar hy aanvanklik in die fyngebakkombuis en bakkery gewerk het. Toe La Motte Bakkery in 2023 geopen het, het hy die hoofbakker geword.<\/p>\n<p>Dit was hier waar <strong>Markus F\u00e4rbinger<\/strong>, wat self uit \u2019n familie van bakkers kom, \u2019n belangrike invloed op Ricardo se benadering tot brood geword het.<\/p>\n<p>\u201cSy betrokkenheid by die La Motte-bakkery het my bakkerslewe verander. Ek verstaan brood nou op \u2019n ander vlak,\u201d s\u00ea Ricardo.<\/p>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><b>\u2019n Reis buite sy gemaksone<\/b><\/h4>\n<p>Sy reis na Duitsland om die broodsommelierkursus te voltooi, was \u2019n heel ander uitdaging. Ricardo het nie geweet wat om te verwag nie en moes homself aanvanklik gereeld moed inpraat.<\/p>\n<p>Maar soos hy hom in die kursus verdiep het, het die onsekerheid plek gemaak vir nuuskierigheid. Die program, wat sedert 2015 aangebied word, neem studente veel verder as die basiese beginsels van broodbak. Hulle leer oor die sowat 22 000 jaar lange geskiedenis van brood, ontwikkel gevorderde sintuiglike vaardighede, bestudeer brood op molekul\u00eare vlak en leer hoe om internasionale broodstyle \u00e9n die stories daaragter te verstaan.<\/p>\n<p>Ricardo se verhandeling het gefokus op <strong>mosbolletjies<\/strong> \u2013 die tradisionele Kaapse brood met diep wortels in die Wynlande. Daarmee het hy \u2019n stukkie Suid-Afrikaanse broodkultuur na \u2019n internasionale verhoog geneem.<\/p>\n<p>&nbsp;<\/p>\n<h4 style=\"text-align: center;\"><b>Brood leer jou geduld<\/b><\/h4>\n<p>Vandag staan Ricardo aan die stuur van La Motte se bakkery, waar vars brode daagliks in \u2019n houtoond gebak word. Vir hom is die proses amper terapeuties.<\/p>\n<p>\u201cGehaltebrood soos dit tradisioneel gebak is, vat lank. Jy moet leer om geduldig te wees,\u201d s\u00ea hy. En soos enige bakker weet, werk die deeg nie altyd saam nie.<\/p>\n<p>Wanneer \u2019n brood n\u00e1 ure se werk misluk, kan dit maklik ontmoedigend wees. Maar Ricardo het geleer om weer te probeer.<\/p>\n<p>\u201cBrood laat jou nie toe om tou op te gooi nie, want jy moet weer m\u00f4re eet,\u201d s\u00ea hy.<\/p>\n<p>Dalk is dit ook een van die dinge wat hom so lief gemaak het vir sy ambag: die herinnering dat vreugde dikwels in eenvoudige dinge l\u00ea.<\/p>\n<p>\u201cAs ek met \u2019n varsgebakte brood tuiskom en my kinders wag my in met die botter op die tafel, is my hart sommer warm.\u201d<\/p>\n<p>En n\u00e1 12 jaar by La Motte en \u2019n kwalifikasie wat hom die eerste broodsommelier uit Afrika maak, is dit duidelik dat Ricardo nog lank nie klaar geleer het nie.<\/p>\n<div id=\"attachment_169103\" style=\"width: 410px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-169103\" class=\"size-medium wp-image-169103\" src=\"https:\/\/novanews.co.za\/rooirose\/wp-content\/uploads\/2026\/10\/Ricardo-Slawers-11-400x600.jpg\" alt=\"Ricardo Slawers, die hoofbakker by La Motte-wynplaas in Franschhoek, is die eerste persoon uit Afrika wat di\u00e9 gesogte kwalifikasie aan Duitsland se Akademie Deutsches B\u00e4ckerhandwerk in Weinheim voltooi het.\" width=\"400\" height=\"600\" \/><p id=\"caption-attachment-169103\" class=\"wp-caption-text\">Ricardo Slawers, die hoofbakker by La Motte-wynplaas in Franschhoek, is die eerste persoon uit Afrika wat di\u00e9 gesogte kwalifikasie aan Duitsland se Akademie Deutsches B\u00e4ckerhandwerk in Weinheim voltooi het.<\/p><\/div>\n<p>&nbsp;<\/p>\n<p><strong>Lees ook:<\/strong> <a href=\"https:\/\/novanews.co.za\/rooirose\/een-springbok-twee-bekende-sjefs\/\">Een springbok, twee bekende sjefs | rooi rose<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Opgestel deur Rachel Jonker \u2019n Suid-Afrikaanse bakker het pas \u2019n titel verwerf wat jy waarskynlik nie elke dag hoor nie: broodsommelier. Ricardo Slawers, die hoofbakker by La Motte-wynplaas in Franschhoek, is die eerste persoon uit Afrika wat di\u00e9 gesogte kwalifikasie [&hellip;]<\/p>\n","protected":false},"author":67,"featured_media":169102,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[661,675,2946,1],"tags":[57,164,5197,6013,98659,98660,98661,98662,98663,98664,98665],"class_list":["post-169100","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ons-mense","category-bekendes","category-kos","category-funksie-artikels","tag-brood","tag-kos","tag-la-motte","tag-franschhoek","tag-ricardo-slawers","tag-broodsommelier","tag-markus-farbinger","tag-riversdal","tag-val-de-vie","tag-akademie-deutsches-backerhandwerk","tag-mosbolletjies"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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