The Glenwood Bakery is one venture of acclaimed British chef, Adam Robinson. Even though restaurant owner and trained to cook in restaurant kitchens he developed a growing love for bread and started The Glenwood Bakery in 2014.
Artisanal bread is bread which is hand formed, the doughs are slow fermented and, usually, the ingredients sourced for having less additives. So, at The Glenwood Bakery we use stone milled, unbleached, GMO free flour. We use a 100% organic rye flour for our 100% rye. Our breads are made according to traditional recipes and the aim is entirely to improve the taste of the various types of loaves which we produce. We make, for instance, ciabattas, baguettes, batards, sourdoughs such as 40% rye and wholemeal sourdough. We have become somewhat famous for the butter rich croisssants, pains au chocolat and pains au raisin produces early in the morning. We also make homemade ice creams. If you enjoy a quiet cup of coffee on your way to work, accompanied by something like Bach's Cello Suites or Faure's Requiem, then stopping with us might be just right For lunches we make things like sandwiches and bread salads (the menu varies according to the baker's whims), you can have coffees and freshly squeezed orange juice. On Saturdays we make Eggs Benedict as it should be made. On Sundays, buckwheat blinis.
"The Glenwood Bakery was established in 2013 by Adam Robinson, acclaimed London originated chef, turned artisanal bread baker. The bakery has a cafe attached to it, which is used to show case the breads and pastries produced on a menu. It has recently extended its menu to include other things such as fresh, handmade pastas. The fare is classic and simple with a strong focus on high quality execution and not on novel ideas. The bakery has become known for its very good coffees. it is open seven days a week during the day and also once a week for very good pizzas - Monday night."
