Nortier started out at C’est la Vie in Kalk Bay, then worked under Fritz Schoon at Schoon De Companje in Stellenbosch for three years, and he certainly knows how to make a range of amazing loaves. Nortier has also nurtured a healthy sourdough starter, which gives each bread its rich, hearty flavour, and perfect, airy consistency.
The pasteis de nada are hands down the best I’ve had outside of Pastéis de Belém in Lisbon — the light, crispy pastry cups are filled with a creamy custard that’s spot-on in its consistency. If you still have room, add some venison pies to your deli basket.
Rosemead is at Beulah’s Farm Deli, about 500m before the Yzerfontein turnoff. Closed on Mondays. facebook.com/rosemeadartisan
Rosemead Artisan Bakery & Patisserie
I discovered the Rosemead Artisan Bakery & Patisserie in Yzerfontein by pure chance on a recent trip up the R27 to Churchhaven; and young baker Brett Nortier’s bread has given me one more reason to escape to the West Coast National Park.
Nortier started out at C’est la Vie in Kalk Bay, then worked under Fritz Schoon at Schoon De Companje in Stellenbosch for three years, and he certainly knows how to make a range of amazing loaves. Nortier has also nurtured a healthy sourdough starter, which gives each bread its rich, hearty flavour, and perfect, airy consistency.
The pasteis de nada are hands down the best I’ve had outside of Pastéis de Belém in Lisbon — the light, crispy pastry cups are filled with a creamy custard that’s spot-on in its consistency. If you still have room, add some venison pies to your deli basket.
Rosemead is at Beulah’s Farm Deli, about 500m before the Yzerfontein turnoff. Closed on Mondays. facebook.com/rosemeadartisan
Artisan baker Fritz Schoon at Schoon De Companje