Every single batch. Our dough is mixed in-house, shaped by hand, and baked in ovens that have been with us for years. After baking, the rusks are dried low and slow at a controlled temperature to get that signature crunch just right. Production takes time and bakes real care right into the process. It's real people, real hands, and a process that hasn't changed in over 30 years. You can read the full story of how we bake on our Our Story page.

Every pack of Alette's Rusks is hand-finished by our team. That signature herringbone stack, tied with twine, isn't a design gimmick. It's how we've always done it. Each rusk is stacked, wrapped, and packed with care, the same way Tannie Alet packed them in her kitchen all those years ago. When you open a box of Alette's, you're seeing the hands that made it.

Real ingredients, always. Our bran rusks are made with flour, bran, eggs, and buttermilk. No preservatives, no artificial flavours, no shortcuts. Our Boerebeskuit range uses a traditional mosbolletjie sourdough culture that's slow-fermented over 3 to 5 days for depth of flavour. Every recipe uses the same honest, simple ingredients Tannie Alet started with over 30 years ago. You can read more about our process on our Our Story page.

A mosbolletjie is a traditional South African sweet bread roll made from a sourdough culture. The name comes from the Cape Dutch: mos (partially fermented grape juice) and bolletjies (buns). Our Boerebeskuit range is made from this heritage recipe, passed down from Ouma Deborah. The mosbolletjies are proved, baked as a large bread, separated into individual rolls, cut, and then dried low and slow to create the perfect rusk.

Our Better for You range is specifically designed for health-conscious snackers. The Breakfast Rusks are high in fibre, and the Bran and Seed Rusks contain no added sugar. All our rusks are made with real ingredients and contain no preservatives or artificial additives. For detailed nutritional information, check the product pages for each rusk in our online shop.

Keep your rusks in an airtight container at room temperature. A good old-fashioned rusk tin works perfectly. Stored properly, they'll stay crunchy for several weeks. Avoid humid environments or leaving the bag open, as moisture is the enemy of a good crunch. You can also freeze rusks for longer storage and defrost them at room temperature when you're ready.

Our bran rusks (The Original Recipe range) use baking powder as a raising agent and are baked using Tannie Alet's original recipe. They're wholesome, crunchy, and come in eleven flavours. Our sourdough rusks (Boerebeskuit range) use a traditional mosbolletjie starter culture that ferments for 3 to 5 days before baking. The result is a denser, more flavourful rusk with a heritage texture you won't find anywhere else.

Yes, all Alette's Rusks products are halaal certified.

Not at the moment. Our rusks contain milk and egg, which makes them vegetarian but not vegan. If this changes in the future, we'll update this page and announce it to our newsletter community.

All local orders (Johannesburg, Pretoria, and immediate surrounds) over R660 qualify for free delivery and typically arrive within 1–2 working days. National deliveries are charged at R150 and take 2 to 5 working days. Regional and outlying areas may take up to 7 working days. Full details are on our shipping policy page.

We're available in over 1,350 stores across South Africa, including Checkers, Spar, Dis-Chem and Pick n Pay, as well as a growing number of independent retailers and delis. Use our store locator to find the nearest stockist. You can also visit our factory store at the corner of Beyers Naude and Juice Street, Zandspruit, Roodepoort (Monday to Friday: 08:00 to 16:00, Saturday: 08:00 to 13:00).

Absolutely. We offer hand-packed gift boxes that are perfect for corporate thank-yous, client gifts, team treats, and special occasions. For bespoke orders or bulk enquiries, get in touch with our team and we'll put something together for you. You can also browse our wholesale page for trade enquiries.