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 thing which stifles growth and preserves the mediocre. But what if that growth is chocolate and orange hot cross buns? White chocolate and cranberry? Salted caramel? Stop. This is not for us. But our resistance to these novelties is no knee-jerk traditionalism. It is more thoughtful. Nothing can replace the heart-pulling joy of a gloriously, deeply evocative flavour that appears for one short season and then - no more. When something is so brief, so beloved, so perfect, why dim that bright flame by pointless excess?
We couldn't have put it better ourselves. And so with great excitement and 'heart-pulling joy' we welcome the return of what might just be our favourite seasonal offering. Hamblin hot cross buns are made with organic currants and raisins soaked in Earl Grey tea, Berkeley Farm milk and butter, and a freshly ground spice mix including cinnamon, clove and black pepper. But what really crowns them is the jewel-like candied peel we make in house. Using unwaxed citrus from La Sovrana or organic Seville oranges, at this time of year we constantly have a vat simmering away in the corner. In fact, our Easter motto is ABC: Always Be Candying.
Here's to hot cross buns and thoughtful traditionalism.
Thank you for reading and we wish you a very happy Sunday,
Kate and Hugo