Unlike other more sophisticated bakeries in Cape Town, the Foodbarn is firstly, well, a bakery. The bakers arrive at 3am, and set about preparing 18 different sorts of breads, as well as croissants and pastries, using stone ground fibre-rich flour from the nearby Eureka Mills. By the time you arrive, as early as 8am, the place will be full of pleasantly intoxicating aromas, making it almost impossible to walk out empty handed. In fact, do yourself a favour, and sit down – the traditional European country deli atmosphere is quite unique for Cape Town, and there’s quite a bit more to take in here than at the slightly refined (even sterile) places that you’ll find in the city. This takes as its cue, a real, no-nonsense farm stall, only with the advantage of having The Foodbarn’s chef, Franck Dangereux (see Eat) at the helm. Breakfasts, light lunches, cold cuts, biscuits and cakes – the selection is dizzying but without hesitation, select one of the incredible, super-heavy 200 gram pies which, like everything Franck touches, is delicious.