Good afternoon everyone,
Sometimes the lot of the content creator can be cruel. This week just passed, your correspondent's plan to write up team Hamblin's trip to Sparkenhoe Farm was stymied by unforeseen circumstances, namely the requirements of the Covered Market shop, so that pleasure must now be deferred for seven more days. Suffice it to say that seeing with our own eyes, and listening with our own ears to the passion of the Clarke family, keepers of the flame for raw-milk, farmhouse Red Leicester, has only increased our love and admiration for the wonderful cheeses they make. As well as the aforementioned Red Leicester- mellow, juicy, buttery - we have their Sparkenhoe Blue - creamy and moreish in the extreme. We also masnasged to get our hands on some of their semi-soft Alpine style cheese, Redemore, which we will be using to fill some savoury hand pies over the weekend.
Elsewhere on the pastry counter, Semla season continues, as does the chocolate bun with cocoa husk syrup, and we welcome back a favourite of Kate's, coconut and brown butter cookies. Chocolate dipped Viennese fingers make their debut and there will be tubs of rice pudding in the fridge.
That's all for now, thank you all as always and we hope to see you soon.
Kate and Hugo