The Glenwood bakery is a product of the ‘bread revolution’ that has spread across the States, Britain, Australia and the Western Cape. Most of Europe didn’t need it.
Foie Gras in the Death Throws 08/05/2018
Bernadette, The Kremlin & The Mining of Her Data 22/03/2018
Cooking for France 03/02/2018
There is of course no such thing as a revolution, but a reference back to the time when every village had their own local bakery and baker.
A reference to a time before industrially manufactured food was centrally produced resulting in a homogenous product that appealed only to the lowest common denominators of affordability, convenience and tastelessness.
The breads we produce are all hand formed, slow fermented & baked in a hearth oven.
The result is breads that taste of something and satisfy. The satisfaction we are aiming for is that of complex aromas and long flavours. There are undoubtedly health benefits to such breads. Our emphasis, though, is on flavour.
The flour comes from three different sources, all stone ground and unbleached : a mill in the Swartberg producing Eureka flour, a mill more locally based near Winterton producing Highland flour and from an organic farmer who mills his own grain on the Orange River near Prieska.
The flour is available in our shop, as are jars of our sourdough mother culture, which is used in nearly all our breads. The salt is from the Karoo and the water from Durban municipality.
None of our breads or viennoiserie are gluten free. We do make a 100% rye bread, a bread using potato, one using rice and another using barley. But all of these have some element of gluten.
The heart of the Glenwood Bakery is our artisanal breads. But there is also coffee. This is compulsory as those who rise before 2.30 am are addicted to that noble berry. Our coffee comes from the various excellent roasters in the Glenwood area. There are daily changing sandwiches available and freshly squeezed orange juice. There is free WiFi so that our customers don’t have to talk to each other.
A few things that were written about Robinson in his incarnation as a restaurateur and chef:
“Adam Robinson is one of the defining spirits of his age, a leading player who has shaped the gastronomy of the nineties”.
Kit Chapman, Great British Chefs
“Probably the best local restaurant in London is The Brackenbury in which Adam Robinson cooks some of the most direct and best-value food in the capital”.
“The hit of the trip was the five course luncheon created by Adam Robinson at his rambling old reborn gourmet pub in Howick, Corner Post Bar & Dining Room. It was my second experience of Adam’s work, a distinguished chef who learned his art from the beginning of the gourmet-pub boom in London”.
Derek Taylor, Sunday Tribune
“One of the most engaging exponents of modern British cookery”.
The New York Times
Be warned. Do not believe everything you read!