Daily bretzels & a good scrub! (14/08/2008)

After the initial enthusiasm, we are baking bretzels FRESH every day now, and they are selling well with all the other goodies we bake daily. Also working on a new body scrub using our used coffee pucks, himalaya salt and olive oil. To be tested on the market soon!

A bretzel a day…

Bretzels and ice-cream… (09/06/2008)

Today we stretched our small menu to include bretzels. For those who have never tasted this German speciality before, a bite was sufficient to convince of its pleasures. And for those who recognised them from travelling Europe, the sight of them in otherwise bretzel-less Plett, was nothing other than a delight.

Bretzels in the house!

We are also currently experimenting with doubleshot ice-cream, developed in conjunction with one of SA’s best chefs, Carmen Truter, all with doubleshot ristretto shots as their base. The flavours so far are:

• serious espresso
• chocolate and brandy
• lemon&lime

The feedback from our regulars is extremely positive; now we just need to source some cool packaging (175ml containers) and then we hope to bring doubleshot ice-cream onto the market in time for summer…

Just imagine this as an ice-cream!

Marty and his son, Dillon…