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 to put in a word for St Nectaire, from the Auvergne. A semi-soft, raw cow's milk cheese with a supple paste, a hint of farmyard and a distinctive mushroomy note on the rind. In a previous restaurant life, one of working many hours and long nights, moments of reprieve often came in the form of a few wedges of this cheese, a slice or two of country loaf (from e5 Bakehouse where Kate was working at the time) and a glass of something red and perky. Fond memories.
Other cheeses to look out for this week are the OG cheddar, Montgomery's, a batch of Devon Blue described by Lydia as "balanced, lovely and syrupy", and the glorious Sparkenhoe Red Leicester.
That's all folks, thank you for reading and see you soon,
Kate and Hugo