The Glenwood Bakery is firstly a bakery. This means that our extremely small kitchen is largely dedicated to the production of bread. The part allocated to the café is run by one chef only. Our menu is informed by flavour and we err on the side of tradition. So, if you are a stickler for things like lox and bagel, pickled vegetables and pastrami, charcuterie and hard cheeses we could make you happy.
You can have coffee and freshly squeezed orange juice, bagels and eggs. Our coffees we source from the various excellent coffee roasters in the Glenwood area. Our teas are loose leafed and from Colombo. During the week breakfast is toast, of course, viennoisserie and a few egg dishes. We serve breakfast all day.
On Saturdays and Sundays we also serve Eggs Benedict and Eggs Royale. Specials will include things such as buckwheat blinis, tortillas or frittatas.
During the week, between 10 am and 3 pm, you can have sandwiches and a range of filled bagels. On Fridays; The Bakery Hamburger. Think hero sandwiches with mortadella, pickled vegetables and pecorino on a demi-baguette. Roasted free-range chicken, aioli and watercress on a ciabatta roll. Goats’ cheese, roasted tomatoes, olives and rocket on ciabatta. Freshly made flatbread with grilled aubergine, roasted tomatoes, hummus, tzatziki and rocket. Or, the Toasted Umbilo, a nod to a local culinary vernacular; curried beans and cheese on sourdough. There is always a vegan sandwich available.
Our bagels are the only traditionally and freshly made bagels in Durban. Slow fermented overnight and then boiled and baked on a daily basis. Our Yiddish forbears would recognise them and their descendants should weep with nostalgia
Bagels, come as they should: With either smoked salmon and cream cheese. Roasted beetroot, horseradish cream and watercress. Eggs, capers, red onion and cream cheese.