Since 1976, we at The Compass Bakery, your “neighbourhood bakery” pride ourselves on the high quality of our cookies, baked with the finest ingredients.

BAKERY NEWS: -

The Bakery still continues as a family & extended family owned business.

We employ several children of some of our longer serving employees; some who have been with the company for over 20 years. Mrs Anita Nichols, who has been with the company for 21 years, Mrs Joan Farmer who has been with us for 25 years & Mrs Theresa Cupido who has loyally served the company for 32 years. Then there’s Mrs Yvonne Arendse whom we bid a fond farewell to, she retired at the end of April, after 23 loyal years at The Compass Bakery. We wish her all the best in whatever venture she takes on!

SOME TRANS-FATTY INFO: -

Trans fats are naturally found in small amounts in animal products, like beef, pork, lamb, milk and butter, but predominantly formed in the manufacturing process, widely used in food industry to manufacture margarines, shortening and commercial cooking oils.

Partially hydrogenated fats are the main source of trans fats and are mostly found in vegetable oil used for commercial baking, fried foods or hard brick margarines.

When a fat is fully hydrogenated, all the trans fats have been removed from liquid vegetable oil. Fully hydrogenated fat increase saturated fat in the blood stream, mostly in the form of stearic acid. Stearic acid does not raise levels of LDL (bad) cholesterol, due to the high percentage of oleic acid. This makes fully hydrogenated fats less harmful than partially hydrogenated fats, but by no means should fully hydrogenated fat be used in the diet.

Have you tried our XERO Biscuits, which is Trans Fatty Acid free?

You could choose from the following variants: -

•  Double Choc

• Vanilla Choc

• Shortbread

• Ginger

• Orange Choc

AN EASY RECIPE TO TRY: -

SCONES

INGREDIENTS:

METHOD: -

•  Sift together the dry ingredients

• Grate butter coarsely & rub in with finger tips or pastry cutter till the mixture appears crumbly

• Premix the liquids & add, cutting it into the flour with a palette knife, until just mixed

• On a floured board or surface, pat out lightly with the hands or roll out lightly with a rolling pin to 2 cm thickness

• Cut out using a biscuit cutter

• Grease a baking sheet / tray & sprinkle lightly with flour

• Brush scones with a mixture of milk & egg

• Bake in a hot oven of 200°C for 15 -20 minutes or until golden brown on top

Some exciting new development is happening in our Test Bakery.

We are in the process of extending our “Own Brand” and you can look forward to our two new exciting ranges of biscuits (HEROS & MUNCHIES), which we will be launching soon!