Our services

Our Process

Here at Tonka Bean we pride ourselves on using classic French methods to create our special treats. We fuse passion, technology and precision in our daily process to make sure we maintain the highest quality.

We Cater For You

We cater for a variety of consumers. Whether you’re having a private function, wish to stock your cafe with our freshly baked goods or simply fancy a little treat, we’ll be more than happy to accommodate you.

Our Vision

Tonka Bean Bakery will be living proof that caring, integrity, hard work and innovation at all levels create success.

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About us


After completing a Bcom degree and spending time in the corporate world, Shakil decided to follow his passion for French pastry.

He attended the prestigious Christina Martin school of food and wine where he attained a diploma in professional cookery.

After a short stint at the Test Kitchen in Cape Town , he then made his way to America and was naturally drawn to the creative and bohemian spirit of San Francisco. He spent time at the San Francisco Baking Institute under the guidance of world renowned French master baker Michel Suas where he further developed his skills for french pastry and bread making.

Shakil then returned to South Africa to set-up his creative space which eventually culminated into the establishment of Tonka Bean Bakery.
shakil@tonkabeanbakery.co.za

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Latest Creations

josi

Featured in EATOUT: Jozi goes dough nuts for Tonka Bean Bakery’s custard-filled treats

Johannesburg’s Tonka Bean Bakery is reportedly giving Krispy Kreme a run for its money with delicious doughnuts piped full of vanilla-bean crème pâtissière. At first glance you might mistake them for mere deep-fried balls dusted in sugar, but take a closer look: golden brown on the outside, they’re actually filled with oozing smooth vanilla custard, […]

newimage-tonka

Artisan Doughnuts – Yes they are amazing

Our doughnuts take us 3 days to make. We give our dough a longer fermentation.Time according to us is a variable in the production process ,if manipulated correctly,you could find yourself doing amazing things…(just like our doughnuts)

the-queen

Kouign amann – pronounce queen a-man.

We fold sugar into our croissant dough during the final two folds. The resulting dough is a flaky crunchy caramelised pastry.the word kouign amman refers to ‘butter’ ‘cake’

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