Pastries

Due to the continuous restlessness of the Glenwood Bakery team and the indulgence of our customers, we have over the last three years added a range of pastries, biscuits and cakes to our offering. This is on top of the croissant based pastries that we do (‘viennoiserie’ in the trade).

Many are cooked regularly on a daily basis (e.g. financiers and chocolate brownies), some that are occasional (eg orange and almond cake or banana, walnut and chocolate bread), some seasonal (e.g. hot cross buns, tsoureki) and some dependant on time and whim (e.g. nougat, honey comb rolled in chocolate).

There are some that are yeast risen, some that are lightened by air and/or egg, some that are chemically leavened. The chemical in question being baking powder.

A few of our pastries are wheat free, not by design but by tradition; the orange and almond Sephardic Jewish Passover cake, the Italian chocolate and almond cake, the pao de queijo amongst others

As in our other products, there are no preservatives or stabilizers, which means that the shelf life is limited. From 48 hours for our biscuits to a week for the meringues.

If you think that these things are better made at home, there is a book in the making with many of our pastry recipes and techniques explained and exposed. Available by the end of the year.

From the beginning of the Glenwood Bakery we made the eccentric decision to also sell ice creams. This has continued and they are available in both our shops to eat in or take home. Be warned that they are not the sort of ice cream that will soft scoop out of your freezer. They are made with cream, milk, eggs and sugar in the traditional French manner. After a while they crystallize and lose the Mr Whippy texture. But when fresh, they are by far my favourite ice creams and incomparable to standard shop fare. Try the lemon curd flavour.