One of the most integral parts of the Londolozi Kitchen is the bakery, and this year we were very fortunate to welcome Brite Ncube to our Kitchen Team.
Brite started baking in 1995 at Doppio Zero in Johannesburg, and gained another 10 years experience from Chipkins and South Bakels in Johannesburg.
Brite then moved to The Saxon where he worked in the bakery producing a fine assortment of breads, pastries and other delicacies under the guidance of Chef, David Higgs.
Brite arrived at Londolozi in June 2015 and for his working interview I asked for a small sample of some of his breads. Well, what a surprise! I was presented with the most magnificent board of everything possible that you can bake and every staff member that passed the kitchen was drawn in by the fabulous array. What an amazing talent this man has.
Londolozi’s breakfast buffets are now laden with freshly baked rye bread, croissants and muffins and for lunch we are proud to be serving the best pannini, baguette and ciabatta rolls in the Lowveld!
Brite is most famous for his Olive & Sundried Tomato Ciabatta which he makes effortlessly and all our guests are wiping out the dinner bread boards each night.
I asked Brite a few questions about his baking talent:
Q: What are you essential tools in the bakery?
A: A good starter dough is essential as well as time to weigh out the doughs and let them rest adequately. The weighing out is the most important to ensure consistency throughout the breads
Q: What do you always have in your pocket?
A: My trusty bakers knife – I can’t work without it!
Q: How long does the ultimate Ciabatta take to bake from start to finish?
A: I start off by making the dough which takes an hour, then I let it rest for another hour. I then fold it carefully and let it rest another hour before I shape it. It’s a long process but so worth it in the end.
Brite is originally from Bulawayo in Zimbabwe and his wife and 11 year old son, Newman, both live in Johannesburg. Brite hopes Newman will one day follow in his footsteps.
Brite’s greatest passion in life is to bake. A quiet man, he starts his shift at 11pm and works in the quiet of the bakery until 7am, where my greatest moment as Executive Chef is walking into the bakery and smelling the incredible items Brite has been creating throughout the night!
Londolozi Kitchen is more than thrilled to have Brite in our bakery and the all guests can be rest assured, they will be completely satisfied and have their mouths watering when they bite into any of our breads!
Written by Anna Ridgewell, Londolozi Executive Chef
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Lovely blog, I have to blame Brite though for my rather rotund shape! His breads are excellent and hard to resist.
Oh my goodness Anna, everyone is going to start looking very “round” at Londolozi with all those delish looking breads etc! Well done Brite, keep us bloggers glued to the screens, maybe a couple of recipes now & then? 🙂