First of all, a bit of housekeeping. We will be closing as usual after Saturday this coming week, full dates as follows: Last day open: Saturday 19 April Then closed and reopening: Saturday 3 May It's a slightly longer break than usual. Not only do we have a contingent of Swedish family visiting from Stockholm, but Kate has finally assented to make an honest man of Hugo, with the nuptials taking place over the holiday. But enough of all that. The biggest bun week of the year beckons. We will be making as many HXBs as we possibly can, alongside the ever present cinnamon and cardamom, and our new favourite, the whole pod vanilla bun. There will be plenty available...
Good afternoon everyone, What a joy to feel the warmth of the sun, it's certainly put a spring in our step. So much so that we've decided, somewhat on the spur of the moment, to do a pizza night this Thursday, 10th April, from 5pm to 7pm. These evenings were once a regular occurrence, but what with one thing and another it's been more than two years since the last one, so we're really excited to dust off our pizza peels and sling some pies. The full menu will be released soon, but in the meantime you can order your pizzas now and choose your toppings on the night when you come to collect. There will be meat and vegetarian options available...
Good afternoon everyone, Well, we've got the first Hot Crossed week under our belts. The spice mix fills the kitchen with an unmistakable smell whilst the dough is mixing, and this year it includes some very special samples of cinnamon and clove, imported directly from Sri Lanka by Mohamad, with whom Hugo struck up a conversation at the bus stop directly outside the bakery. You'd be amazed what's emerged from bus stop chats over the years, and serendipitously a regular supply of directly traded spices is something we've been seeking forever. If you've heard more laughing and giggling coming from the back of the bakery of late, it's because we were blessed with the presence of one Sam Luntley, star of the...
Good afternoon everyone, These emails started life as simply a reminder that online orders were open. Gradually they evolved into their current format, weekly glimpses into the world of Hamblin Bread. We appreciate the opportunity to shed light on aspects of the bakery that might not be visible to the casual or even regular visitor. Looking back through the archive, it seems that we're roughly three years in to the current format, with the first ever being HXB themed, back in the spring of '22. However, it's the 2023 edition we're cribbing from this time around, in the form of some words of wisdom from St John restaurant which it seems worth repeating: Thoughtless traditionalism is a dangerous thing, a...
Good afternoon everyone, Gosh, these weeks are just flying by. Sunday afternoon already. It was a good week for buns - soft, fluffy, generous, that's what we look for and thanks to a great team effort that's what we got. New shaping for the vanilla buns, pictured below, was also deemed a success. Top tip - if you come to the Covered Market next week, ask for yours to be warmed up, it's a whole new level... We were also pleased with the latest financier iteration, taking advantage of the extended blood orange season, using the whole fruit in the batter, juice in the icing, and crystallised slices adorning the lid. On the cheese counter this week, Hugo would like...
