BIGA Bakery starts a new chapter

Writer: Hedda Mittner.

It was a sad day when I had to say good-bye to chef Warwick Taylor and his family as they left Hermanus at the beginning of last year to start a new life in Queenstown, New Zealand. I don’t know two people who had worked harder than Warwick and his wife, Anita to establish their acclaimed restaurant, Source in Hemel-en-Aarde Village.

Warwick was a talented and inspired chef, having honed his skills at various establishments overseas, and locally as executive chef at the Arabella Hotel & Spa and the Creation Tasting Room, among others. The dream, however, was always to run his own show and when the Biga Bakery came onto the market, he grabbed his chance, turning it into a vibrant eatery that garnered rave reviews.

The only thing that was off was his timing. We all remember what happened in 2018 – the riots, the drought, the load-shedding, the general downturn in the economy… Warwick had had enough and I’m happy to report that he and his family are thriving in New Zealand. As it happens, he also escaped the hard lockdown that was imposed here, putting the local restaurant industry under more pressure than ever before.

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