Story of Vovo Telo

It all began with hunger on a beach in Madagascar. A man on an old bicycle answered our craving for great bread; his bike stacked high with fresh baguettes. The taste and experience was something to cherish and it was something we wanted everyone back home to enjoy. And so the name Vovo Telo was born, taken from a place and a moment in time where the inspiration first took hold.

Richmond Hill, Port Elizabeth, soon became our home. Artisan baking masters came to share their skills and experiences with us. Fresh aromas would drift down the street through the morning air, and people would come to investigate and watch us at work. Over time, our customers began to realise what artisan baking is all about. They would bring their own fillings for the freshly baked bread and sit on our stoep. So we thought it was only hospitable to put down some tables and chairs, and offer a coffee to go with that morning croissant. 

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, to Karoo olives, 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.

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 is nothing better than biting into a buttery croissant while enjoying your flat white in the morning or any part of the day. Layer upon layer of pastry creates the perfect delicacy; we make everything from pain au chocolate, pain au raisins, berry pinwheels and apricotinis.