Harvest-time is mosbolletjie time and this year, La Motte makes even more of this iconic treat. Expect all that you love about these seasonal brioche-type buns, but now, other than being made with must (fermenting grape juice), the innovative baking team in the La Motte Bakery also uses a sweet sourdough culture! The result is a richer taste, a more generous size and in general, just more mosbolletjie! Viticulture and the idea to use must as a raising agent, were introduced to the region when French Huguenot refugees settled in the Franschhoek Valley (1688). Mosbolletjies were typically made during the wine making season when its key ingredient was readily available and enjoyed with black coffee for breakfast. Today, La Motte’s slow-fermented sourdough method combines old tradition with current health-focused science to unlock the full nutritional value of La Motte’s favourite bread.