Milpark, Johannesburg
Tested. Refined. Perfected.
Freshly baked, small-batch goodness every Saturday & Sunday — crafted with precision, flavour, and an uncompromising commitment to quality.
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Freshly baked, small-batch goodness every Saturday & Sunday — crafted with precision, flavour, and an uncompromising commitment to quality.
From Tuesday to Thursday, our kitchen transforms into a laboratory. We experiment with hydration levels, flour blends, and fermentation times. We are not a factory line; we are a studio of bakers obsessed with the science behind the flavor.
Nestled in the creative hub of Milpark, we invite you to taste the results of our experiments every weekend.
Meet The Architects
Golden croissant filled with pistachio cream and honey syrup, topped with crushed pistachios.
Caramelized banana and dulce de leche filled croissant with whipped cream.
Indulge in The Test Bakery’s Mini Croissant Box, a dreamy selection of 15 buttery, flaky croissants in three irresistible flavors: 🥐 Pistachio Kunafah – A rich fusion of velvety chocolate, nutty pistachios, and delicate kataifi pastry. 🥐 Hazelnut – Smooth, nutty, and perfectly balanced for a decadent bite. 🥐 Almond – A classic favorite, filled with sweet almond goodness and topped to perfection.
Twice-baked croissant filled with almond cream and topped with sliced almonds and powdered sugar.
Our signature sourdough with a crisp crust and open crumb. Stone-ground white and wholewheat flour blend.
Wholewheat sourdough studded with Medjool dates and toasted walnuts. Naturally sweet.
Kalamata olives and fresh rosemary folded into our classic dough. Perfect with cheese.
Thin, crisp flatbread topped with sesame seeds and sea salt. Vegan.
Moist chocolate cake layered with coconut ganache and dark chocolate glaze.
Shortcrust pastry filled with tangy lemon curd and toasted Italian meringue.
Spiced carrot cake with walnuts, pineapple, and cream cheese frosting.
Almond frangipane filled tart topped with seasonal berries and pastry cream.
Double ristretto with velvety microfoam milk. Our house specialty.
Rotating single-origin beans brewed as V60 or AeroPress.
House-made vanilla bean soft serve with choice of topping: caramel, chocolate, or seasonal fruit.
70% dark chocolate melted into steamed milk, topped with whipped cream.
Liege-style waffles with pistachio cream, rose syrup, and edible rose petals.
48-hour fermented sourdough crust with seasonal toppings. Served 12-3pm only.
Butter croissant with scrambled eggs, cheddar, and applewood smoked bacon.
Rustic free-form tart with seasonal fruit and frangipane filling.
Mohammed and Sadika Lavangee started their journey almost three decades ago on their honeymoon. Today, they bring that shared passion to every loaf.
"Sourdough is instinctual. You have to feel the dough to know when it's right. The result is a loaf that is flavourful and digestible."
"Precision is key. Every layer must be perfect—the sponge, ganache, buttercream. It's a labour of love."
Located at 5 Quince Street, Milpark. We believe in quality over quantity, which is why we limit our trading hours to weekends to ensure every product meets our exacting standards.
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NOTE: Closed on Fridays between 12h30 - 13h30