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 passing of time at the forefront of your mind like the little people in your life chalking up another year, and this week the first bakery baby turned two. The celebratory cake, for thos wondering, was Valentina's chocolate sponge, Pump Street whipped white chocolate ganache and a chocolate nest with mini eggs on the top. All this is to say, we have been talking about making Simnel cake each Easter since long before she entered the world and this year we have finally made it happen.
The origins of Simnel cake are debated, and even the occasion on which it was traditionally enjoyed, some say Mothering Sunday, others claim it as part of the lent celebrations. Elizabeth Gaskell wrote in 1838:
Then on Mid-Lent Sunday, instead of furmenty we eat Simnel cake...The shop windows are filled with them, high and low eat them.
These days Simnel cake is largely perceived as part of the Easter table, and on the counter for the next two weeks you'll find slices of ours, a light fruitcake made with brown sugar, ground almonds, candied peel, tea-soaked raisins and glacé cherries, with the delightful surprise of a layer of homemade marzipan baked into the centre, and another, burnished layer on top, adorned with the traditional marzipan ball. In the week leading up to Easter we'll also have Simnel Slabs, squares for 2-3 people, available. Easter biscuits large and small, as well as hot cross buns, complete the seasonal bakes.If you're after something a little more chocolatey, then Valentina's Florentines hit the counter this week. A fresh batch of Auriol's vanilla fudge can also be found in the chiller cabinet, and Sofia's forced rhubarb jam on the shelves. Speaking of rhubarb, you'll also find it this week in our rhubarb streusel muffins, made with buttermilk for tenderness and a hint of cardamom.
That's all for this week. We remain so thankful for your support.
Enjoy the sunshine,
Kate and Hugo