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Today marked the beginning of one of those quests – a 72-hour search devised to explore existing, and identify new produce lines in the region, the type of channels required to keep the pair’s customers happy. Paternoster, whose waters are rich with mussels, crayfish, snoek, tuna and other varieties of indigenous fish, was the first stop. Over three days, the two men fished with mussel farmers, cooked paella on a game reserve – they were there to sample the farm’s meat – and visited Babylonstoren, a vast public fruit and vegetable garden/wine farm. On the day after they returned to Cape Town, they were back working at their small city-centre shop, Max Bagels. Bagels in several different varieties – plain, poppyseed, spelt – lined a shelf behind a plush wooden counter. Fillings, many sourced from producers they caught up with during their road trip, sat in fully stocked fridges. Outside, customers in shorts and T-shirts relaxed on designer stools and benches, waiting for lunch. Freemantle and Kai’s approach to food is exemplified by much of what they do here. The coffee they sell is roasted in Woodstock, around the corner. The smoked fish they use is delivered by a local producer. The mozzarella they sell, when they can get their hands on it, is the only locally made buffalo mozzarella in the area. (It is served on a bagel with fresh tomato and basil.) And the bagels themselves – which have small centre holes, like authentic New York bagels, so ingredients like cream cheese can be more easily spread across the whole face – are all made by a baker who works nearby. She bakes one particular variety exclusively for them. T R A V E L


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