Everything is cut by hand and sold by weight
Everything on the shelf comes out of one copper pan on a gas ring at the back of the shop. Sugar, glucose, cream of tartar, egg white for the nougat, and a thermometer that has read two degrees low since 2014, which we have simply learned to work around. The batch goes onto a marble slab to cool and it is cut the same afternoon with a long knife and a steel rule. Nothing is poured into moulds and nothing is trimmed square afterwards, so no two pieces weigh the same and the corner pieces are the best ones.
41 Lady Grey Street, Paarl Weekdays 09h00–17h00, Saturdays until 13h00 We boil on a Tuesday, so Wednesday is the day the shelf is full
