Our Breads

On a daily basis we produce six different breads, parmesan grissini , lavash, sourdough rye and seed crackers and a selection of viennoiserie. See our ‘Daily baking schedule’ below. We also produce ten different ‘breads of the day’ over the whole week. Please see our ‘Breads of the Day’ below. These include onion and bay sourdough, oatporridge sourdough, 100% rye sourdough, challah, and focaccia.

CIABATTA

A classic wet doughed Italian ciabatta made with stoneground bread flour, salt, water and yeast. What distinguishes our ciabatta is its long, slow, cold fermentation and complete lack of any kneading process. This helps the dough develop, enhancing and protecting the flavour and preserving the nutrients. It keeps well for 48 hours and freezes brilliantly. We usually make ciabatta rolls for our sandwiches and you are of course welcome to buy some rolls for yourselves.

 

POTATO AND ROSEMARY

Made with 30% mashed potato, whey, studded with rosemary and sprinkled with poppy seeds. A bread from Ireland developed when wheat was expensive and potato was substituted in its place. One of our few breads that veers from the taste of the grain, but very popular. The potato and dairy produce give it a comfortingly sweet flavour and yielding texture. A bread to succour depressed spirits. Makes fantastic toast.

 

WHOLEMEAL SOURDOUGH

At least a two day fermentation to help develop the strength in this bran laden flour. It is 100% sourdough and based around some of the best bread that I have eaten (in France, of course). Similarly to the rye, it develops in flavour in the 24 hours after baking.

 

GRISSINI

A classic Italian recipe of crisp bread sticks flavoured with smoked paprika and parmesan. My youngest daughter’s favourite snack; I promise that one is never enough. Sold in 80g bundles.

 

RYE AND SEED SOURDOUGH CRISPBREAD

You’ve had provita?  This is the real thing.  Salty and intensely savoury.

BAGUETTES

In the old French tradition these are made with a 24 hour ‘pre-ferment’. They are long, crispy, light crumbed baguettes and have little in common with the ‘French sticks’ of current supermarket fame

 

40% RYE SOURDOUGH

This is 40% rye and a long sourdough fermentation. Less acidic than many sourdoughs, I keep my mother culture fresh and sweet. We have excellent literature in the bakery about these matters. This bread is open textured and not heavy as we are lead to expect all types of rye to be. Lasts well – at least three days. I think it better and definitely more interesting after the first day..

 

Spelt SOURDOUGH

Spelt is a wheat that went out of fashion with the advent of combine harvesters as it didn’t fit into that technology.  We use it to make a mostly white sourdough every day.

 

lavash

A Lebanese crispbread flavoured with paprika and poppy seeds.

 

VIENNOISERIE

Not as pretentious as it sounds. A name to describe our croissants, danishes etc. but distinguish them from patisserie –real pastry work.  Every day we make croissants, cheese croissants, pain au chocolat, pain au raisin, lemon curd danishes and apricot and hazelnut danishes. We only use butter, stoneground flour and fine Belgian chocolate. The doughs have a distinct sourdough element to them and about half the sugar of most recipes, giving them all a certain savoury edge.

ESTIMATED DAILY BAKING SCHEDULE

Pastries - 6.00am

40 % rye sourdough, wholemeal  sourdough , corona loaf - 6.00am

Bagels, simits and white sourdough - 7.00am

Ciabattas - 7.30am

Baguettes, olive rolls, sourdough burger buns - 9.00am

Bâtard - 9.30am

Potato and Rosemary - 10.30am

 

BREADS OF THE DAY

(the times vary from day to day – please ask our staff)

 

Monday: English milk bread / Sprouting 20% rye sourdough

Tuesday: Onion and bay

Wednesday: 100% rye sourdough / Walnut and raisin sourdough

Thursday: Rice and saffron bread

Friday: Challah / Castle stout sourdough

Saturday: Pain de Campagne

Sunday: Oat Porridge sourdough

 

THIS BAKING SCHEDULE IS A ROUGH GUIDE AS TO WHEN WE AIM TO HAVE SPECIFIC LOAVES OUT OF THE OVENS. IT IS NOT A GUARANTEE THAT YOU WILL GET SOME IF YOU ARE THERE AT THESE TIMES. OUR BREADS OFTEN SELL OUT WITHIN HALF AN HOUR AND SOMETIMES THEY DO NOT COME OUT AT EXACTLY THE TIME STIPULATED. PLEASE RESERVE BREADS IF YOUR NEEDS ARE SPECIFIC.

 

BREAD RESERVATION SYSTEM:

If you cannot get to us in time, but know you want a particular bread at a particular time, you are welcome to reserve a loaf and pay for it on reservation. So, you will need to come into the bakery to reserve your bread. We apologise that we are not able to take telephonic reservations. Firstly, our staff are mostly too busy to manage such reservations by phone and, secondly, too many people end up not collecting bread, if they have not paid for it.

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Photography by Xavier Vahed & Millhouse.

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