So there is this little place called Jason Bakery, in Bree Street and on Saturdays they make this thing called a “doughssant”. This delight is a cross between a croissant and a donut and it’s cousin goes by the name cronut in ‘Murica. Now, while I technically can’t eat such an amazing display of hybrid baking skills (technically is used there because I most definitely did have a little nibble) the fact that they could even attempt something like this with a flavor like oreo, or lemon poppy-seed should be reason enough to visit Jason Bakery.
But it gets better than the whole host of pastries which are very, very strategically placed RIGHT where you are guaranteed to walk past them. Walking into Jason Bakery will give you food envy for things you didn’t even know existed (ie, a doissant). Beyond their pastries, their breakfasts are delicious. Freshly baked sourdough rye, poached or scrambled eggs, and a home-made granola are some of the choices. I am a highly indecisive person at the best of times, and every time I go there I have this massive internal debate between trying out the granola or going with an eggy breakfast (genuinely, it gets quite heated up there in my head sometimes). I always end up going with an eggy breakfast though, because I can see all these amazing loaves of rye bread staring at me from behind the coffee machine at the counter and they are very insistent with all this “eat me” and “pick me” nonsense, so really, it would be rude not to.
However, while doing some standard and completely non-creepy people watching one morning I was witness to a rare sighting; one that has definitely added to the pro-granola side of this debate. There were two men, all suited-up and who seemed to be quite serious about life (by this I mean that the guy who arrived first was reading the business section of the paper while he waited for his friend rather than trolling Instagram, and that, in my opinion is someone who is serious about life). I was too busy with the granola-egg debate going on in my head to hear what they ordered, but when their food arrived I was amazed to see that not just one, but both of these serious-about-life men had ordered the granola. Now, this might be unusual to me because I am used to eating breakfast with a male person who orders himself muesli as a pudding after his eggs, but somehow I think this speaks more to how good their granola is rather than my slightly skewed breakfast world view.
They make great sandwiches for lunch, their coffee is delicious and they have a freshly pressed juice option that changes quite regularly and their salad specials are just a little bit life changing, which, coming from a salad snob like me is saying something. There is a great vibe at Jason, whether you are rugby-tackling people for a seat outside or inside; the constant sound of the coffee machine going in the background adds to the comfortable cafe hum. You know a place is good when people are willing to sit outside huddling under the heaters to eat their breakfast, while it is still dark and 10° outside. It is one of those places that always has people in it, and while a small part of me wonders whether people in Cape Town actually ever go to work (#stillhopingtogetemployedhere) the real answer is probably “well who wouldn’t want to go to Jason’s”.
Go there for: breakfast, delicious sandwiches on rye, coffee, drinks, special pastry magic early on Saturdays if that’s your thing, and their salad specials are incredible.
Open times: early bird catches the poached egg at 7AM unless it’s a Sunday, Monday or Public Holiday.
Jason Bakery is one of my best breakfast spots in Cape Town. Their food is great, their coffee is delicious and their service is quick and friendly. They invent their own deliciousness, it’s vibey and they don’t mind if you camp in a corner and with your laptop (I say this from first hand experience because that is what I am doing right now). This is a great example of how even if you are going gluten-free, bakeries don’t automatically have to be war zone. You can find Jason Bakery on the line here, or follow them on Twitter and Facebook.