and the potato and rosemary bread are generally last.
When I arrive on the Sunday morning, Dr Carin Robinson is bussing tables. Dr Robinson, whose PhD is in philosophy, is the equal — but different — partner at The Glenwood Bakery.
Until one day, in the restaurant where he was working, he tasted this delicious, mouthwatering, textured pork. From a pig you could get this? The alchemy of the transformation awakened something in him. He spoke to a rather good chef who owned a rather special restaurant and asked if he could help out in the kitchen. For no pay.The first time I peeled a carrot, I knew,” he says. Something about the tactile nature of it all spoke to him. And the possibilities. He would cook.
By the time he was able to get out, he didn’t want to own a restaurant again. By then, he and Carin Robinson were an item. And married. He’d been baking bread for almost as long as he’d been cooking. They decided to move to Durban, buy a house — and open a bakery.
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