The traditional baking techniques used, the long fermentation processes involved, and the special attention given to make each freshly baked, crusty and textured loaf, make artisan bread better, tastier and more interesting than any store-bought sliced bread.

The Glenwood Bakery

Chef Adam Robinson is the man behind The Glenwood Bakery who focuses on producing incredible breads. “At an early stage of my career as a chef and restaurateur, bread became an important part of what we served our customers. My technical interest in bread making grew over the last 10 years of my life. And so the notion of starting a bakery seemed like a natural and complimentary extension of my previous career in restaurants,” he says.

Artisan Bread

Using three different kinds of flour and specific techniques, The Glenwood Bakery produces a variety of artisan breads. “What makes bread ‘artisanal’ as opposed to industrial is chiefly how the doughs are treated. Some of our doughs are fermented for up to three days, until the breads are being formed by hand and baked. Temperature, ambient humidity, microorganisms and hydration all affect proofing, formed loaves, and also the bulk doughs,” says Adam.

Old Town Italy

Home to beautiful handcrafted breads, Old Town Italy is taking bread making to another level. “Our fastest-selling artisan bread is our house bread, Rustico. It is made from stoneground white bread flour, is rectangular in shape and has a very crispy crust, with a ‘stringy texture’.  It is a sourdough bread and is similar to ciabatta,” says Renzo Scribante, Remo’s founder and managing director at Rembrothers.

Artisan Bread

“We pride ourselves on the exceptional quality of our home-made, artisanal breads, made from scratch, using only the finest ingredients. Our bakery has evolved into a fully fledged artisanal unit focused on producing natural sourdough breads using ingredients that are preservative-free. We have taken a big step forward by installing a Sebastia Hornos wood-fired oven from Spain, that uses a naturally insulated sandpit to evenly heat its space that runs 24-hours a day,” adds Renzo.

 

The Glenwood Bakery

031 205 0217

Old Town Italy

031 566 5008

 

Words: Megan Deane | Images: Supplied

 

 

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