Good afternoon dear readers, Just a quick one this afternoon as we prepare for pizza night. There's basil to pick, mozzarella to drain, meat to slice, and boxes to fold, so many boxes... We received our first few bunches of outdoor grown asparagus from Styan Family Produce on Saturday, so we'll be hoping for much more this coming week. Wild garlic is nearly done so we've fermented some our last delivery from Harrison at Worthy Earth which will hopefully make it on to a pizza nigh topping to come. English tomatoes have arrived, expertly dried in the oven by Harriet to accompany whipped ricotta in our sandwiches. Such are the markers of the season. In the cheese fridge this week...
Good afternoon dear readers, We are delighted to announce that pizza night returns on Sunday. We will be slinging pies, to use the contemporary idiom, from 5pm to 8pm on Sunday 12th April. Pre-ordering is most definitely advised. Menu as follows: MARGHERITA - red base, cheddar curds, buffalo mozzarella, parmesan AUBERGINE - red base, cheddar curds, roast aubergine, buffalo mozzarella NDUJA & HOT HONEY - red base, cheddar curds, nduja, hot honey, red onion HAM & SCAMORZA - red base, salame rosa, smoked mozzarella BIANCA - white base, potato, taleggio, wild garlic There will be little pots of rice pudding and rhubarb for afters, plus wine, beer and soft drinks. Whilst we won't be offering a full eat-in service, there will be counter space and a few...
Good afternoon dear readers, We will be closed on Sunday 5th April, then back open as usual on Wednesday the 8th. Following a successful trial last week, we will be now be offering home delivery three days a week, on Wednesdays, Thursdays and Fridays. With Easter week upon us we are busy stocking the counter and retail shelves with treats for the holiday weekend. We have kept fairly faithfully to the two main categories of bakes at this time of year, dried fruity and citrusy, or chocolatey, hoping there'll be something for everyone. Let's take the first category. It's the last week of hot cross buns for the year, and Friday is the big one. Not wishing to jinx ourselves but we've been especially...
Good afternoon dear readers, First off, some housekeeping. In partnership with Velocity Cycle Couriers, we are offering a local delivery service, starting on Thursday. If you would like a Hamblin Bread order delivered to your home, here's what you need to know: - This coming week, delivery will be available on Thursday only, to any of the following post codes: OX1, OX2, OX3, OX4 - Order as usual and select local delivery as an option when you check out - The delivery fee is £5 for all orders under £50 - Your order will be delivered between 12pm and 3pm on Thursday All being well, we will add more days next week. If you have any questions, please email info@hamblinbread.co.uk. Nothing puts the...
Good afternoon dear readers, First off, a little heads-up that we will be trialling a same-day, local delivery service on Thursday 26th March. Full details in next week's newsletter. On the pastry counter this week we have rhubarb and almond financiers and our Easter biscuits make their first appearance of the year; rich, pale shortbread, made with heritage wheat flour and Berkeley farm butter, studded with currants and flavoured with lemon zest and mixed spices. As Harriet says "The perfect accompaniment to a late morning cup of tea." With St Patrick's day coming up, we are showcasing a couple of our favourite Irish farmhouse cheeses this week. Coolea is made in County Cork and closely resembles a mature Gouda, smooth textured, rich and...
