{"id":33128,"date":"2012-06-02T00:49:04","date_gmt":"2012-06-01T22:49:04","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=33128"},"modified":"2012-06-03T09:49:21","modified_gmt":"2012-06-03T07:49:21","slug":"restaurant-review-vovo-telo-brings-artisanal-baking-to-the-va-waterfront","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/restaurant-review-vovo-telo-brings-artisanal-baking-to-the-va-waterfront\/","title":{"rendered":"Restaurant Review: Vovo Telo brings artisanal baking to the V&A Waterfront!"},"content":{"rendered":"

\"\"<\/a>A surprise addition to the V&A Waterfront is Vovo Telo, a\u00a0small, boutique and petite\u00a0artisanal bakery and restaurant franchise which opened its first branch in Cape Town at the beginning of this week. \u00a0It is homely and welcoming, very un-V&A Waterfront and very un-franchise, and sells a range of excellent artisanal breads, as well as pastries. \u00a0The essence of the brand is ‘love, bread, coffee’<\/em>.<\/p>\n

There are five branches in Johannesburg (the one in\u00a0Parkhurst being the flagship), two in Pretoria, and two in Port Elizabeth. \u00a0Mark Burger is the franchisee of the V&A branch, and is already eyeing other locations in Cape Town, Constantia being a potential. \u00a0Mark has been in the food franchising business for the past thirty years, having started Skippers Fish & Chips and creating franchise branches, owning Debonairs, Bravo, and Fontana before selling these. \u00a0He joined Famous Brands, the company which owns the Steers, Vivo Telo, Debonairs Pizza, Wimpy, Mugg & Bean, House of Coffees, and Tashas chains, and was their New Business Director when it was still called Steers Holdings. He has opened 300 – 400 franchises in the past 20 years, and is likely to be a tough-negotiating V&A Waterfront tenant. \u00a0He says that they have become far more flexible already. When he signed the contract, he was not told that the V&A Food Court would be closed until November, inclusive of the seating area outside it, curtailing the traffic to his store.<\/p>\n

\"\"<\/a>To keep the business in his ‘bloodline’<\/em>, he has teamed up with his nephew Jade and his wife Adele. Mark lives in Johannesburg, having a son at school there, but plans to move to Cape Town eventually. The store can seat 75 customers inside the 210 m\u00b2\u00a0and outside, and has a classy yet friendly interior, with chandelier, and Persian carpets. A fun mural above the bread shelves reflects Cape Town, with Table Mountain, at which ‘table’ Queen Victoria is depicted, with a ‘I want my coffee’ <\/em>tattoo on her arm. The decor is standard across all the Vovo Telo branches, done by Mary from Famous Brands. \u00a0The name ‘Vovo Telo’ means ‘grandfather’s place’ in Portuguese, and comes from a holiday the three original owners spent in Madagascar, where they stayed at a Vovo Telo hotel, and saw a local with a baguette on his bicycle, igniting an interest to start a bakery named \"\"<\/a>Vovo Telo in Port Elizabeth. \u00a0The three original owners are still very hands-on in and passionate about their business. \u00a0During the day one can sit outside in good weather, and the Marimba band performing nearby adds a good vibe. \u00a0Tables are a mix of aluminium and wood, and chairs are white moulded plastic. \u00a0Vovo Telo branded brown and white sugar sachets, and coarse sea salt and black pepper grinders are on the tables. \u00a0The menu design mirrors the fun feel of the website. \u00a0Paper serviettes are offered.<\/p>\n

Because Vovo Telo is primarily a bakery, customers do not necessarily think that it will be open for breakfast, lunch, and dinner, as well as coffee and tea all day, with a selection of good pastries. \u00a0I had heard on my first visit that a Master Patissier starts with the group next week, and he will be travelling between the different franchises, to do staff training on pastries, still an area with improvement potential, Mark said honestly. \u00a0Part of the interior is the restaurant seating on the mezzanine level, and a few tables downstairs alongside the pastry counter and the massive bread oven. \u00a0A small table has pieces of bread which one can sample with Olitalia olive oil and balsamic vinegar. The bread is special in that Eureka stone-ground flour is used, to which is added a special culture which is passed on from store to store. \u00a0The bread dough leavens for 14 – 16 hours, to ‘ferment and rise’<\/em>, I was told, and no preservatives are added. \u00a0Dough is hand-rolled, making the baking artisanal. \u00a0The baking staff were sent to a Johannesburg branch for training. Everything in the store is made from scratch, even the pasta, which Mark told me is already receiving rave reviews. \u00a0Bread styles which are made are Ciabatta (R16), 70% Rye and 30% Italian flour (R22), Sourdough (R20), Cheese Sticks (R15), Olive breadsticks (R18), Panini (R6), Baguette (R11), and Olive Sourdough (R30). \u00a0Ready-made sandwiches cost around R29, including salami, Reuben, ham, and Pastrami.<\/p>\n

The \"\"<\/a>pastry section displays whole cakes (e.g. orange almond, carrot, chocolate, pecan nut, cheesecake) available by the slice (R18 – R25), as well as pastries such as croissants (R10), berry pin wheel (R18), Pain aux Raisin (R15), Pain au Chocolate (R14), Cheese straws (R18), muffins (R18), apple tart, a delicious strawberry and fresh cream tart, and pear tart at R18. \u00a0Coffee is by Ciro, and it is preferred that the cappuccino be served as a flat white (R16), but I was served a perfect dry cappuccino when I asked for it.<\/p>\n

The menu is printed in green on cream paper, and states that any changes requested to menu items could lead to an additional 20 minute waiting time. \u00a0It also states that all prices include VAT, something one does not see on other restaurant menus. \u00a0All food is served on a sheet of branded paper on top of a branded wooden board. \u00a0Breakfast is served until 11h30, and free-range eggs are used. \u00a0Eggs can be ordered scrambled or poached (R22), with their breads, as well as a number of variations to which are added ham, cheeses, sauces, or boerewors. \u00a0Croque Madame (wilted spinach, Gruyere cheese, poached egg, and sourdough bread) costs R52. Toast\/croissant and jam and cheese or Nutella costs R 26\/25. \u00a0For the rest of the day, one can order gourmet sandwiches (R29 – R 39). Pissaladiere, being thin crust pizza bases made from ciabatta dough, range from R59 for Marinated tomatoes, and an olive and bocconcini mozzarella pizza, to R72 (ham and Brie, four cheeses, and Avocado, Gorgonzola, and Salami). \u00a0\"\"<\/a>I enjoyed their Classic pizza last night, with crispy Gypsy ham, feta, and avocado after (R69). ‘Handcrafted’ <\/em>Tagliatella is made daily, and is served with fresh tomatoes (R48), steak (R69), zucchini and pine nuts, smoked salmon (R69), and basil pesto and pine nuts. Salads offered are green, honey mustard chicken, roast vegetables, and a harvest board, peaking at R59. No main course costs more than R82 (fillet steak), and one can also order a lamb burger (R67), salmon trout, and an antipasta platter.<\/p>\n

To commemorate the Diamond Jubilee of Queen Elizabeth’s reign this weekend, Vovo Telo is offering an amazing value R14 offer of warm scones with mascarpone cheese, strawberry jam, and Boerenkaas for all of next week, making one ‘good to go for another 60 years!’<\/em>, says its flyer. \u00a0The application for the liquor licence has already been lodged, and is awaited. \u00a0A small range of alcoholic beverages will be sold, including &Union beers, five or so boutique wines, and some whiskies.<\/p>\n

For being in the V&A Waterfront, the prices of Vovo Telo are exceptionally good. The quality of the breads and the good coffee are a further reason to make a stop at this outlet. \u00a0The staff is friendly, and the management is present all the time. The arrival of their credit card machine is eagerly awaited.<\/p>\n

Vovo Telo<\/strong>, next to Vaughn Johnson, V&A Waterfront, Cape Town. Tel (021) 418-3750.\u00a0www.vovotelo.com<\/a> (Not much information on the website, Cape Town not yet listed).\u00a0Twitter: @VovoTelo \u00a0Monday – Sunday, 7h30 – 21h00.<\/p>\n

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com<\/a> Twitter: @WhaleCottage<\/p>\n","protected":false},"excerpt":{"rendered":"

A surprise addition to the V&A Waterfront is Vovo Telo, a\u00a0small, boutique and petite\u00a0artisanal bakery and restaurant franchise which opened its first branch in Cape Town at the beginning of this week. \u00a0It is homely and welcoming, very un-V&A Waterfront and very un-franchise, and sells a range of excellent artisanal breads, as well as pastries. […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3,124,20,21],"tags":[15959,13582,2187,12029,32366,32378,737,15953,15958,15615,11622,5476,15954,15952,11624,9547,15957,11425,252,3625,4720,11623,15956,4,11356,15955,32393,9422,2048,15950,32373,11460],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t