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Our Story

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2018

The First Loaf

Today our bakehouse brings together slow fermentation, seasonal pastry and an easy café rhythm in one warm neighbourhood space.

2020

Weekend Bake Table

Sable & Grain began with a home oven, a borrowed mixer and the idea that everyday bread deserves patience.

2023

The Café Opens

We keep the menu focused, work in small batches and make room for the kind of food people want to return to.

2026

Sable & Grain Today

Today our bakehouse brings together slow fermentation, seasonal pastry and an easy café rhythm in one warm neighbourhood space.

Good bread has a way of slowing a room down — warm crust, a quiet table and something worth sharing.

We keep the menu focused, work in small batches and make room for the kind of food people want to return to.
Local Ingredients
92%
Slow Fermentation
78%
Returning Regulars
97%
Sable & Grain began with a home oven, a borrowed mixer and the idea that everyday bread deserves patience.
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brown bread on brown paper bag
brown bread on white tray
Since 2018

Since 2018

Neighbourhood Baking

Read Our Story

Our Bakehouse

Good bread should feel familiar enough for every day and special enough to remember.

Nala Chileshe

Founder & Head Baker

How to Take Sable & Grain Home

Today our bakehouse brings together slow fermentation, seasonal pastry and an easy café rhythm in one warm neighbourhood space.

Choose Today's Bake

We keep the menu focused, work in small batches and make room for the kind of food people want to return to.

Reserve Ahead

Sable & Grain began with a home oven, a borrowed mixer and the idea that everyday bread deserves patience.

Collect at the Counter

Today our bakehouse brings together slow fermentation, seasonal pastry and an easy café rhythm in one warm neighbourhood space.

Enjoy It Fresh

We keep the menu focused, work in small batches and make room for the kind of food people want to return to.

Fresh From the Oven

Bread, Pastry & Coffee

brown bread on brown wicker basket
Sable & Grain began with a home oven, a borrowed mixer and the idea that everyday bread deserves patience.

Yes. Our bread and core pastry range are baked in small batches at the bakehouse. Some seasonal items rotate according to ingredient availability.

Orders & Enquiries

Opening Hours

  • Mon–Thu
  • Friday
  • Saturday
  • Sunday
  • 07:00–18:00
  • 07:00–18:00
  • 08:00–16:00
  • 08:00–16:00
+260 211 555 0147

+260 211 555 0147

Today our bakehouse brings together slow fermentation, seasonal pastry and an easy café rhythm in one warm neighbourhood space.

Meet the Bakehouse Team

We keep the menu focused, work in small batches and make room for the kind of food people want to return to.
Nala Chileshe

Nala Chileshe

Founder & Head Baker

Nala Chileshe

Founder & Head Baker

Theo Banda

Theo Banda

Bread Baker

Theo Banda

Bread Baker

Maya Mwansa

Maya Mwansa

Pastry Lead

Maya Mwansa

Pastry Lead

Luca Tembo

Luca Tembo

Café Manager

Luca Tembo

Café Manager