Brothers Adam and Joel Klein opened a hole-in-the-wall on Sea Point in 2014, inspired by the delis of New York and Montreal and by their grandmother’s kitchen, then moved across the road and added a deli and a bakery. Bagels are rolled, slow-fermented and boiled in malted water before they are baked, and the breads and pastries are baked fresh every day. This record covers the Sea Point room, the original.
Highlights
- Bagels rolled, slow-fermented and boiled in malted water
- Breads and pastries baked fresh daily
- On Sea Point since 2014
- The first of several Kleinsky’s rooms, which now reach Johannesburg and London