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The Year We Baked Our Hearts Out

The researchers and scientists in the know agree that baking is a therapeutic activity, so it came as no surprise that lockdown turned many people into banana bread baking, sourdough-making machines. There was a shortage of instant yeast, but that didn’t stop us from making focaccia ‘gardens’ and home-made pizza. 2020 was the year we rekindled our relationship with carbs.

2021
14 July 2021
The Year We Adapted Our Business StrategiesThe Year We baked Our Hearts OutThe Year We Learnt To Help Others
https://www.facebook.com/theglenwoodbakery/photos/a.1408615492692157/1408615496025490
WATCH: Owners of The Glenwood Bakery talk about impacts of Lockdown and the recent looting and protesting in Durban
By Ishani Chetty
Eat Out spoke to Adam and Carin Robinson, the owners of The Glenwood Bakery in...
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9 April 2021
The Year We baked Our Hearts Out
Adam Robinson from Glenwood Bakery
Breaking bread records during a pandemic
By Kamini Pather
For Adam Robinson, COVID presented a journey of ups, downs and ups again.
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2020
29 August 2020
The Year We baked Our Hearts Out
The race for rusks
By Tessa Purdon
With the COVID pandemic hitting SA the hardest during winter, it was inevitable that we...
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17 March 2020
The Year We baked Our Hearts Out
Baking and brewing: The unexpected shortage of yeast in 2020
By Carmen Williams
2020 was a year of many unexpected shifts. One of the most surprising? The massive...
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12 March 2020
The Year We baked Our Hearts Out
Focaccia gardens: The food-art trend of 2020
By Bianca Jones
A breathtakingly beautiful baking trend swept across social media and into our hearts.
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11 March 2020
The Year We baked Our Hearts Out
sourdough
The rise of sourdough
By Karl Tessendorf
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