Plain Butter Croissant — R 38
Three-day lamination, French-style butter, baked to a deep amber. Served warm with a side of house-made apricot jam. A straightforward benchmark of how seriously we take the basics.
The Menu
What Is On the Counter Today?
Our menu rotates with the seasons, the harvest, and the inspiration of whoever arrived at the bakery at 04:30 this morning.
Coffee Served the Way It Deserves to Be
The espresso bar at Sparkblumen is the centrepiece of everything we do. We work with a rotating single-origin bean, updated roughly every six weeks, sourced through a Johannesburg specialty roaster with direct farm relationships in Ethiopia, Colombia, and Burundi. Drinks are available as espresso, lungo, cortado, flat white, cappuccino, and a daily filter — currently offered as both hot and cold-brew. Milk alternatives include oat, almond, and full-cream dairy. All prices reflect the quality of the ingredient and the time each extraction takes; we do not rush a well-made cup.
From the Bakery Counter This Week
Baked fresh before opening. Limited quantities — early arrival is rewarded.
Almond Kouign-Amann — R 45
A caramelised pastry from Brittany, made with our own laminated dough, almond cream filling, and a salted butter sugar crust. Rich and best paired with a cortado or a filter coffee rather than a milk-heavy drink.
Seasonal Fruit Danish — R 42
The filling changes with what is at its best. Currently: roasted nectarine and vanilla mascarpone on a cream-cheese base. Light and bright — a good option when the Pretoria morning already feels warm.
Seeded Rye Loaf — R 115
Available whole or half. A dense, tangy rye with sunflower, pumpkin, and sesame. Keeps well for four days. We recommend picking up on a Saturday morning; the weekend bake runs slightly larger than the weekday one.
Lunch Grain Bowl — R 95
Served Tuesday to Saturday from 11:30. This week: spiced freekeh, roasted butternut, shaved fennel, pickled red onion, labneh, and a harissa vinaigrette. A substantive meal that travels well in our compostable take-away containers.
Lunch: Simple, Seasonal, Made Here
The Sparkblumen lunch menu was not an afterthought — it grew naturally from the same philosophy as the bakery. We wanted food that was made from scratch in our own kitchen using identifiable ingredients. The lunch offering runs from 11:30 to 14:30 and changes weekly. Expect two to three mains (always one vegetarian, often two), a salad that functions as a standalone meal, and a toasted sandwich using the day's bread surplus. We do not operate a fryer; our kitchen is suited to roasting, assembling, and preserving. If you have a dietary requirement, please call ahead — we can usually accommodate with a day's notice.
“The grain bowl on a Wednesday is the kind of lunch you start planning by Tuesday afternoon. The fennel and labneh combination from two weeks ago has genuinely changed how I think about weekday eating. Nothing at Sparkblumen feels like a compromise.”
— Sipho Dlamini, Brooklyn, Pretoria
Ready to Order? Come and See Us.
The full menu board is updated weekly at the counter. Questions about today's selection? Call us on +27 12 345 6789.