Glacier by Sanlam and TASTE host artisan bread-baking workshops
TASTE editor Sumien Brink addresses the guests
Jason Lilley of Jason bakery shows how its done
Kritz & Ursula Coetzee in the kitchen
Glacier CEO Anton Raath chats to TASTE editor Sumien Brink
Glacier by Sanlam recently partnered with TASTE magazine to host two artisan bread-baking workshops
The aim of these events is to build the Glacier brand’s profile amongst an audience of discerning individuals, and thus TASTE magazine was chosen as a media partner due to its audience profile, and its links with an aspirational lifestyle. TASTE Editor Sumien Brink, and Food Editor Abigail Donnelly, hosted the two events, and lent their stature to the stylish nature of the proceedings.
The two events were held at the beautiful Leopard’s Leap wine farm in Franschhoek. Guests were treated to a hands-on artisan bread-baking demonstration, led by Jason Lilley of Jason bakery in Cape Town. In addition to this, they enjoyed a charcuterie tasting led by Neil Jewell from Bread and Wine and cheese tasting hosted by Dalewood Fromage; all paired with Leopard’s Leap wines. To end the day, guests all sat down to a lunch created by famed chef, Liam Tomlin.
Much like a master baker combines the exact proportions of flour, water, yeast and salt, Glacier’s financial services take international best practices and diverse financial solutions and blend them into a world-class wealth-creation and –preservation offering.
The day was thoroughly enjoyed by all attendees, with overwhelmingly positive feedback from all who attended.
