{"id":8103,"date":"2010-05-01T12:10:55","date_gmt":"2010-05-01T10:10:55","guid":{"rendered":"http:\/\/www.whalecottage.com\/blog\/?p=8103"},"modified":"2010-05-07T08:28:34","modified_gmt":"2010-05-07T06:28:34","slug":"restaurant-review-marcelino-the-bakery-a-callback-to-a-zerban-past","status":"publish","type":"post","link":"https:\/\/www.chrisvonulmenstein.com\/blog\/cape-town\/restaurant-review-marcelino-the-bakery-a-callback-to-a-zerban-past\/","title":{"rendered":"Restaurant Review: Marcelino The Bakery a callback to a Zerban’s past"},"content":{"rendered":"

\"\"<\/a>Marcelino The Bakery opened about\u00a0a month\u00a0ago, at the mountain end of Loop Street, as a big open-plan\u00a0 bakery.\u00a0 The owner is Marcelino Siljeur, and his mentor and colleague is Gerd Zerban, the original owner of Zerbans in Sea Point and the Garden Centre.\u00a0\u00a0\u00a0The bakery\u00a0is already taking Cape Town by storm, with the most delectable freshly baked breads and rolls, and sweet treats,\u00a0as well as\u00a0for the unbelievably low prices charged.<\/p>\n

One gives one’s age away if one admits to remembering Zerbans, which was THE coffee shop and bakery in the 1980’s, attracting patrons with a European background in particular.\u00a0\u00a0Marcelino’s father worked for Zerban at that time.\u00a0 Zerban sold his\u00a0business to Checkers in the late Eighties, and took up a challenge from Natie Kirsch to set up\u00a0eight\u00a0‘Hot & Crusty’ outlets\u00a0in Manhattan.\u00a0 He enjoyed the taste of New York, and then became a\u00a0consultant for supermarkets in New York.\u00a0\u00a0 Returning to South Africa, and to Cape Town, he set up the baking side of New York Bagels in Sea Point, and there he trained Marcelino as his apprentice.\u00a0\u00a0 They went their separate ways, and recently decided to get together to start up Marcelino The Bakery.<\/p>\n

Marcelino moved to Belvedere in Claremont\u00a0after completing\u00a0his apprenticeship with Zerban at New York Bagels, and then moved to Zambia to open a bakery. He returned to Cape Town to work at the French Confectionery, before enrolling at the Chef’s School at Zevenwacht, seeing the hospitality industry as a new challenge, and wanting a formal qualification.\u00a0\u00a0 He worked at the Cape Town International Convention Centre after completing his course, and then worked on the QE 2 as patissier, followed by a stint as Product Developer at Pick ‘n Pay, baker at Ille de Pain in Knysna, and at Cassis, giving him an excellent rounding in baking and pastry-making.<\/p>\n

Marcelino is a soft-spoken generous baker and businessman, yet is with it as far as Social Media Marketing is concerned, and is already marketing his business on Twitter.\u00a0<\/p>\n

Crispy rolls cost R1,80, and other rolls (pumpkin, hotdog, mixed seed) cost R2,50.\u00a0 Croissants cost R8 plain, and R12 for those filled with chocolate, cheese or almond.\u00a0\u00a0 Ciabattas cost R22, French\u00a0and sourdough baguettes cost R 14, 66 % rye bread R22, and a seed loaf R22.\u00a0 Some of the breads are available in small sizes too, at half price.<\/p>\n

On the sweet side, chocolate, lemon, lemon meringue, pecan and apple, and baked plum tarts cost R20, cake slices range between R12 – R20,\u00a0 doughnuts cost R3,99, and\u00a0cakes such as Mocha Baiser, Champagne Cake, Brandy Cake, Spanish Vanilla and the Marcelino Special\u00a0cost R190.\u00a0\u00a0 A little more expensive are Sacher Torte, Hollander Kirsch, Pfalzer Kirsch, Swedish Apple Cake and Prinzregenten Torte.\u00a0\u00a0 Slices of Butterkuchen, Apfelstrudel, Zwiebelkuchen, Apple Streusel and Apricot Strudel\u00a0cost R10, as do danishes.\u00a0 Quiche slices cost R15 for a choice of four.\u00a0\u00a0\u00a0\u00a0The poppy seed crispy rolls are just like those baked by\u00a0a German bakery, and are a million times better than those sold by Raith in the Garden Centre.<\/p>\n

Marcelino hopes to expand into the adjacent space in about six months, and wants to set up a restaurant section there.\u00a0 Currently he has a little space at the entrance to the bakery, as well as on the pavement outside, to serve his bargain lunches, and coffee and sweet treat specials.\u00a0<\/p>\n

Marcelino The Bakery<\/strong>, 210 Loop Street, Cape Town.\u00a0 Tel 021 422 0168. Twitter @MarcelinoBakery. www.marcelinothebakery.com<\/a>. Mondays – Fridays 6h00 – 16h00, Saturdays and Sundays 7h00 – 13h00.<\/p>\n

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

Marcelino The Bakery opened about\u00a0a month\u00a0ago, at the mountain end of Loop Street, as a big open-plan\u00a0 bakery.\u00a0 The owner is Marcelino Siljeur, and his mentor and colleague is Gerd Zerban, the original owner of Zerbans in Sea Point and the Garden Centre.\u00a0\u00a0\u00a0The bakery\u00a0is already taking Cape Town by storm, with the most delectable freshly […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[3,124,266,20,21],"tags":[4492,32366,256,4441,992,4497,32378,4442,4489,887,4495,4498,4488,4491,1783,4496,957,252,4493,2630,1999,4494,1587,32373,4490],"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