While on a surfing holiday in Madagascar, an old man on a rustic green bike peddled past us, his basket stacked high with fresh baguettes. In one sunny afternoon we fell in love with artisanal bread and decided to bring our cherished memory back home. Vovo Telo, named after the hotel we stayed in, was born. We strive to bring scratch baking, traditional methods and only the best ingredients to our freshly baked breads and pastries. Now everyone can enjoy that simple fresh taste that we first experienced in Madagascar. –Matt, Founder of Vovo Telo.
VOVO TELO: WE DO IT FOR THE LOVE OF CREATING SOMETHING SPECIAL FROM SCRATCH
We love putting our great breads together with the finest, fresh ingredients we can find to try and create something special everyday. We use local, artisanal products in all our bakeries, supporting producers who share our love of quality and integrity. From stone-ground flour, award-winning boerenkaas, free-range eggs and farm-fresh produce. So come by one of our stores and pick up breads and pastries fresh out of the oven, or linger a while and enjoy a meal with us. We loved making it and we hope you can taste the passion.
It's 4 am, and while the world is asleep, our hard work is done. Many questions and thoughts circle our minds as 80 baguettes go into the oven. Was the dough at its peak? Were they slashed correctly? As the hot air and caramelised aroma from the oven steams over our faces 15 minutes later, our questions are answered. We are content. The baguettes have generously sprung from the heat and doubled in size causing the carefully placed slashes in the bread to burst open. Pure delight.
Soon the racks are full with crackling loaves. The bread is now singing. We often stand and marvel at all the types and shapes of breads stacked and ready for selling and realise that they are more than a food source, they are a metaphor for abundance, good health and an honest day's work.
Ciabatta (literally meaning slipper bread) is a versatile Italian white loaf with a firm texture and a sweet and tangy taste.
One of the most common uses for ciabatta dough is in the making of the well-known panini bread, as well as for croutons - to add texture and flavour to your salads and soups.Read More
Sourdough originated in Ancient Egyptian times around 1500 BC and is well known for its hard crust and characteristic tangy taste, making it an excellent accompaniment for dips (like a great olive tapenade). Another traditional idea is to add it to stuffing, enhancing those delicious flavours. Or simply try it toasted with butter or a full flavoured soft cheese.Read More
Rye bread is made out of various percentages of rye flour. It is a dark and hearty bread, soft and moist on the inside, with a strong and aromatic crust on the outside. Rye has notable health benefits when compared with white bread as it contains only a little fat and is high in fibre. It makes a great sandwich with smoked salmon or various cold meats. (Our rye is a 70% rye).Read More
Our exclusive Rustic loaf is baked using a combination of stone ground white, whole wheat and rye flour. With a wonderfully crisp and chewy crust on the outside, it is tender and even slightly moist on the inside. It is a traditional European country-style bread.Read More
Brioche is a highly enriched bread of French origin, with egg and butter content to give it a rich and tender crumb. It has a fine texture and is light and slightly puffy with a dark and golden, flaky crust. Brioche is often cooked with fruit or chocolate chips and served as a pastry or as the basis of a fine dessert. It also pairs well with savouries, like a good pâté.Read More
Pain de Coco is the perfect mixture for a bread with a full-on flavour, with just enough moisture and crumbliness, and suited to both a sweet and savoury palate.
Everybody LOVES it, so it WILL disappear in no time!
It's delicious with creamy butter or Nutella, or… with some butter and honey just like Grandma made it.Read More
Ciabatta, Rustic, Banting and Brioche are just some of the breads we scratch bake daily.
Best paired with our artisanal style butter, jam and pâté!
Sweeten up your Tuesday with our scratch baked Brownies, signature Pain au Chocolat and Chocolate Croissants.
Why not place an order for pick-up and treat your colleagues?Read More
Skip Breakfast, have a sleep-in and enjoy the perfect family brunch.
Vovo Telo bakes fresh croissants, cronuts, bagels & muffins every day. Perfect for a Sunday Brunch to remember.
Everything’s baked from scratch, of course!Read More
Our Flat White is a must try!
A single espresso with a shot of micro foam milk, prepared by our specially trained baristas.
This is a coffee lover’s dream!
From our creamy scrambled egg on toasted ciabatta to our freshly baked scones with jam and mascarpone cream, our breakfasts will liven up any morning…oh, and don’t forget a shot of espresso for that morning kick. There is plenty to choose from our lunch menu, like our popular pissaladière (thin crust pizzas) with many delicious toppings or our deeply filled sandwiches and healthy salads that will make your lunch break really feel like a break. So whether you are after a quick bite or a lazy day with a newspaper, a pastry and a cappuccino, we will make sure you are never disappointed.
In true Vovo Telo tradition, we believe every ingredient needs to be of the highest quality and that is why all our pastries are made with real ingredients. There’s nothing better than biting into a buttery croissant while enjoying your flat white in the morning or any time of the day. Layer upon layer of pastry creates the perfect delicacy; we make everything from pain au chocolat, pain au raisins and berry pinwheels.
So whatever your taste, we know that having one won’t be enough.
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