Kick-ass pies (like duck and cherry and mac and cheese) and sandwiches (with toppings like chorizo, pulled pork, slow-roasted lamb) and will send you into raptures. Queue up alongside hipsters and businesspeople for your morning fix of coffee and buttery bacon croissants.
There was a near riot when rumours circulated that Jardine bakery was closing. But, happily for city-slickers, baker Jason Lilley simply renamed the bakery after himself and expanded into the neighbouring restaurant’s space. Regulars will be relieved to learn that Jason is still selling his moreish bacon croissants for breakfast (also try the eggs and chorizo baked into a pastry basket), and the doors are open for lunch.A blackboard menu offers a range of gourmet sandwiches – try The Greek with slow-roasted lamb on ciabatta with hummus, homemade tzatziki and zhough (green chilli paste) or The Sushi with smoked salmon, wasabi mayo, pickled ginger and toasted sesame. Alternatively, opt for the pie of the day, with flavours varying from Chalmar veal shoulder and kidney to macaroni cheese, advertised on the bakery’s twitter stream, https://twitter.com/#!/jasonbakery. Don’t leave without trying a chocolate brownie; visiting the bakery and returning to the office sans-brownie is a fireable offence at Eat Out HQ.
‘Beer, bread and bubbles’ is Lilley’s payoff line, and you’ll find a good range of &Union beers, Pannier Champagnes and local MCCs here. Coffee is from Deluxe coffeeworks, and comes standard as a double-shot.
Casual but adequate, and usually speedy enough to fit a snack into your lunch hour. Order from the hatch if you’re just after a box of croissants or a takeaway sarmie.
Rough-cut timber and dark, stainless steel interiors make for a masculine, urban space.
You can order whole cakes in advance. On Saturdays, the main restaurant is closed and The Hatch in Bloem Street is open for customers with seating outside the bakery in both Bree and Bloem Streets. (Katharine Jacobs, April 2012)Wonder how bread is made? Read our behind-the-scenes story [here](http://www.eat-in.co.za/News/Category/Features/1554/Baking-with-Jason ""Baking with Jason"").
When I hear someone talking about a bakery, I involuntarily think of an old German bakery. A bakery that is located at the town square in a small village behind the seven mountains in the homelands of the seven dwarfs, covered in snow. I don’t imagine a cartoon bakery though, but rather one just as cosy, warm and comforting as a Czech fairy tale movie that they used to shoot in eastern Europe back in the 50s. Those that I used to watch as a child with a hot chocolate on a Sunday afternoon on the couch and it’s snowing outside and where the world is stilling in order. Does any of you know the German fairy tale about the troublemakers “Max and Moritz” that got caught in a bakery and were cooked into bread for their mischief? That’s exactly how I imagine a banking-house. But I am not in Germany anymore, we are living in rather futuristic circumstances and I don’t live behind the seven mountains. I live just behind between Lions Head and Table Mountain! Although the world has changed, my imagination which restores most of my memories from childhood has not. Be that as it may. It is about time to introduce you to a new food spot in Cape Town. A food spot that I can’t leave unmentioned when I am talking about “Sharing one Food Philosophy” in Cape Town. Jason’s Bakery I have to admit, I was kinda honoured to meet self-taught captain bread, Jason himself, for a chat a couple of weeks ago. I watched him talking excited about his home-made sour dough and about its carefully selected ingredients. I was smiling by myself, looking at him and was thinking that it is kind of interesting when people live more than 6000 miles apart from each other but have so much in common. I can’t help telling you who Jason reminded me of. As a teenager, I used to work in a tiny sneaker-shop in Frankfurt. He reminded me so much of my Ex-boss “Pomo”, a German Ex-Hooligan, full with tattoos – super tough from the outside but with sparkling eyes when talking about what he loves most. Pomo loves old-school sneakers just as Jason loves baking bread for him and others. And the funny thing is that they even look a like. But I know you can’t look into my head, so let me rather tell you about the food. Jason’s Bakery offers quite a wide range of different exclusive food selections. Others might offer a lot but sacrifice on freshness or quality of the ingredients, whereas some go save, offer exclusive high quality food but keep the menu simple and small. Not at Jason’s bakery though. The menu that Jason gave me to take home with is 4 pages long and all what is offered is the real stuff – It’s what I call a decent menu that shows thought and passion and doesn’t hint at any hidden compromise. The wide range includes the local juice box, local beers, Pannier Champagne Brut selection and herbal tea, tempting egg & chorizo tartlets, amazing kick ass pies (named by Jason himself) and the freshest blueberry and apple crumple muffins. The selection of bread is not simple but classic, Brioche loaf, baguette, sourdough rye, focaccia and more. The nice thing is that although the choice of products is big for a bakery, I was not disorientated browsing through the menu. I liked it’s simple structure. All of the products are free of preservatives. The bread is baked every day fresh, without enzymes. Jason developes the cultures himself and applies his own pre-fermentation to the dough. He uses 100% Jersey cream butter and organic flour from Swellendam. Jason the baker runs the baking spot in Loop street, Cape Town, together as a team with his sister as the business woman. It’s funny because people often talk about how unwise it is to start a business with a family member. They never really convinced me and Jason’s bakery, Frankie Fenner or Pizza Vesuvio are living proofs that succesful family businesses can work. I really enjoyed my breakfast at Jason’s bakery – a super nasty deluxe bacon, Emmental cheese, medium poached egg croissant and Shakshouka with fresh coriander. Shakshouka is apparently an oriental dish with eggs poached in tomato sauce and it is believed to have Tunisian origins. It reminded me a lot of a dish called Ejja, which I used to eat a lot with my Tunisian friends in Germany and during my stay in Tunisia. The Shakshouka seemed to be the more sophisticated version of the Ejja, that I used to make out of some tomato puree, harissa, cumin, egg, salt and pepper. I actually think it is the same, but I couldn’t find a proof for that. Anyway, I liked it, especially with some fresh coriander. But to be honest – nothing beats this croissant with a warm and soft poached egg and runny egg yolk! I liked his story about the pies he is making for “The Meat Merchants”. They would pass by, drop off some good pieses of meat, yet they would never tell him how to make the pies because they have full faith in his baking skills. Review by Dennis Molewa
Heard lots about this bakery, so had high expectations. Croissants really let the place down. The shape was right, the texture was mostly right (good enough for outside France), but the weight of each croissant! Each weighed about 4-5 times of what you'd expect from a nice, buttery, airy croissant. Very disappointing.
I usually love going to Jason’s, but won't go back again after this experience. I can understand if you are sold out of your top selling items on the menu, but when you have a menu that consists of only about five breakfast items and you are sold out of those, you should be more accommodating. Due to the fact that they were sold out of croissants, I asked if I could substitute one of the breakfasts with rye toast. I was told that they wouldn’t be able to ring it up as that, but could ring it up separately. A breakfast that costs about R35 now came to R65, all because they couldn’t replace a croissant with rye toast. As far as I am concerned a croissant is more expensive to make anyway. In my opinion, I think the owner needs to get off his high horse.
You may be queuing with all the trendy kids and models from the agency across the road, but the sandwiches and soups are unpretentious, robust and absolutely delicious. Try the ‘sushi’ on ciabatta or rye with smoked salmon, avo, wasabi mayo and sesame seeds, and take home some fresh croissants or slow-roasted pork-belly pies for later.