Le Petit Boulot

17/08/2026

Taco night, but make it EXTRA delicious!

Juicy venison mince, fresh crunchy salad, creamy sauce, melted cheese and all the good stuff wrapped up in a warm homemade sourdough flatbread… 🤤

Easy to make, loaded with flavour and absolutely impossible to resist! ❤️

Would you give this a try? 🌮😋

04/03/2026

04/03/2026

Sneak peak into our ‘Le Petit Boulot’ sourdough workshop

This half day workshop has everything you need to make the perfect sourdough classic
‘boulot’

Join us in-person on Friday’s or Saturday’s
o booking required

Done the class?
Do your refresher class online or in-person

Drop us a message for more info!
In-person half day workshop - Boksburg, Gauteng

25/02/2026

Thank you for supporting Le Petit Boulot

23/02/2026

Le Petit Boulot newest addition: Sourdough dog biscuits
Rosemary and cheese
Our next favourite: Cannabis and peanut butter

21/02/2026

Kvass (fermented drink)

Ingredients:
3-4x medium beetroots
4-5x slices Ginger
3-4x garlic cloves
Filtered Water
1 1/2 tsp salt

How to:
Add cubed beetroot into a jar along with ginger and garlic
Fill 3/4 of the jar with water
Add salt
Add some herbs of your choice
Close your jar and cover with a cloth and leave it in room temperature for 3-7 days.
Once you are ready, strain the liquid and store in the refrigerator

Enjoy!

21/02/2026

Today we made cheese crackers for a harvest table