Togara is the master baker of The Royal Portfolio’s Silo Hotel in Cape Town who made it possible for them to win the Best Bread category at the #Cape Legends Inter Hotel Challenge last year. Using only the best local products and the ‘levain’ method (i.e. using wild yeast so that the bread ferments naturally), he never takes short cuts, and so his breads are as natural, tasty and healthy as possible.
Togara is enchanted by the miracle of putting flour and water together with yeast, and then it becomes alive “like a pet,” he says, “you hold it, mould it, shape it, and then sadly you have to let it go, in order to put it into the oven”. Some of Togara’s types and flavours of breads include baguette, rye, whole-meal bread, pain de campagne, potato and onion rolls, ciabattas, seed loaves and soft brioche. He has also created a few varieties of sourdoughs and he makes gluten-free breads with rice flour and seeds.
