The Glenwood Bakery has established itself as the artisanal-bread baseline against which all other bakeries in Durban are measured, says Eat Out critic Shirley Berko.
Slow-fermented hearth-baked bread is freshly prepared before dawn every morning, and usually sold out before noon. But, as any reverent local knows, there’s more to The Glenwood Bakery than just that.
Simple breakfasts of soft-poached eggs, served with caramelised baby tomatoes on one of the breads, such as the coveted rosemary potato loaf, are representative of what chef and owner Adam Robinson, does well: simple, unpretentious food, with each ingredient honoured to perfection. Robinson has an almost constructivist approach to cooking: nothing is served that shouldn’t be on the plate. There’s no superfluous garnish, just the perfect slice of bread and the perfect free-range egg. No more, no less.
The Glenwood Bakery is open for pizza dinners every Monday and Tuesday, with pizzas ranging from about R60 to R70. Prices are extremely reasonable. The pizza menu is a single page of a few options, including antipasto, that changes each week depending on availability of seasonal ingredients. House-made ice creams are usually on the pudding list, with a rotating range of flavours.
Bring your own; otherwise, sip on freshly pressed juices and coffee.
Food preparation takes precedence over promptness, so if you are popping in in the morning, enjoy the free WiFi or the paper while you wait. If it’s the evening, bring a bottle of wine and some friends for a chat as your pizza bakes for dinner.
The bakery is abuzz with chatter, redolent with warm smells wafting from the oven, and occasionally punctuated by the hissing of the coffee machine or grinder. It’s cosy and comfortable.
If you are after a specific loaf, be sure to pre-order. The bakery can make anything from soda bread to challah.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.