Situated on Spier Wine farm, Vadas Smokehouse & Bakery now offers their French-style Bakers Breakfast. Available every morning from 7am-11am on the bakery terrace. Sit within the hub of the bakery, surrounded by the comforting aromas of warm breads and pastries straight from the oven. Appreciate freshly baked farm loaves and delicate, flaky croissants with farm butter and house-made jams.
Pastry chef Brady Cromhout (previously of Ile de Pain in Knysna & The Hoghouse) is the co-creator of the bakery’s treasure trove of ‘Sweet Surrender Pies’. These American-style sweet pies such as lemon meringue pie, chocolate fudge pie, pecan pie, strawberry pie and Maple, Lime & Mascarpone pie are the perfect tea-time treat or finish to a meal. Don’t forget about Vadas’ now famous Pastéis de Nata; the much-loved Portuguese custard tarts which many claim are the best in the world!
Dalewood cheese is available to enjoy with Farmer Angus charcuterie direct from the Spier farm. A barista will be on hand to serve heartening coffees, cappuccinos and teas.
From 7am-9am enjoy all coffees for only R15. Come dressed in your cycling or running gear and enjoy a buy 1 coffee get 1 free.
The Vadas Bakery will be making Hot Cross Buns for the month of April. These fluffy and soft buns are lightly spiced, filled with a mix of dried fruit and glazed with a sticky syrup. At only R10 each, buy 5 and get 1 free. All items are available as take-home to share with friends, family and co-workers.
For lunch and dinner, enjoy Texas-style smoked meats. Cooked low and slow for 12-16 hours, a few favourites include Kansas-city pulled pork, smoked brisket and smoked harissa chicken wings with pomegranate and yoghurt dressing. Although meat is a large focus, there is considered attention on ample, delicious vegetarian dishes, something chef PJ Vadas is well-known for. Think, smoked corn & goats’ cheese arancini or fire-roasted broccoli with mustard-cider vinaigrette, macadamia nuts & smoked cheddar.
Friday evenings, guests are treated to the Vadas Pizza Night. These sourdough pizza bases are made with stoneground flour and are fermented for 48hrs. Buffalo mozzarella from Buffalo Ridge is used – the only water buffalo dairy in South Africa and the country’s only producer of buffalo mozzarella. All meat products used are from Farmer Angus meats, raised on Spier Wine Farm.
You can choose from 5 different pizzas such as The Fat Butcher: bianco base with creamed leaks, salsa verde, bone marrow, thyme and smoked cheddar or The Porky: tomato base with buffalo mozzarella, Farmer Angus bacon, avo and feta.
The bakers breakfast is open from 7am – 11am 7 days a week.
For lunch and dinner, kitchen is open 7 days a week: Monday to Saturday 12pm – 3pm & 6pm – 9pm and Sundays 12pm – 3pm
For bookings contact 021 809 1137 or www.vadas.co.za