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Good afternoon dear readers,
We will be closed on Sunday 5th April, then back open as usual on Wednesday the 8th.
Following a successful trial last week, we will be now be offering home delivery three days a week, on Wednesdays, Thursdays and Fridays.
With Easter week upon us we are busy stocking the counter and retail shelves with treats for the holiday weekend. We have kept fairly faithfully to the two main categories of bakes at this time of year, dried fruity and citrusy, or chocolatey, hoping there'll be something for everyone. Let's take the first category. It's the last week of hot cross buns for the year, and Friday is the big one. Not wishing to jinx ourselves but we've been especially happy with them this year, having increased the fruit content and having a good harvest's flour for the dough. We are aiming to make as many as our hands and fridges allow, but that said it's still worth considering making a preorder.
Easter biscuits, the traditional spicy, zesty, currant-studded shortbread will be available in bags and on the counter. Simnel cake will be available both by the slice and in a 'slab', a square which should yield 3 to 4 pieces, wrapped and labelled to enjoy at home. Thanks to the layer of marzipan running through the middle it keeps especially well, so ideal to take away or as a gift.
Now on to the second category. We've been keeping Pump Street busy. Chocolate buns are returning this week, with their cocoa husk syrup, light dough and chocolate filling. There'll be bags of chocolate and hazelnut shortbread, and chocolate chip cookies as always. On Saturday we are going for it with a special inspired by the 2nd birthday cake mentioned last week: chocolate and olive oil sponge cake with whipped white chocolate ganache and sprinkles. We believe this really shows the complexity of Pump Street's white chocolate to its best. The florentine happily has a foot in both camps, being flecked with cherries, candied peel and ginger, then dipped in chocolate. And if a sub-section were allowed, we would put a word in for vanilla, the predominant flavour in both the fudge and rice pudding.
If you're looking for a bottle or two for the holiday, we are expecting reinforcements on the wine shelves this week. This slightly in between time of year, when bright sunshine, frosty mornings, warm afternoons and bitter winds can occur in a single day, calls for adaptable wines that can warm and refresh in equal measure. From the vertiginous slopes of Ribeira Sacra in Galicia, we have two wines from Adegas Guimaro, both blends of native varieties; Camino Real is smooth, elegant, red-fruited and floral with just a touch of earthiness, whilst the white, Cepas Viejas, is seriously classy, with springtime aromas of white flowers and fresh almonds, a rich texture, citrus freshness and a long finish. Now we cross into France and head to the Loire valley. Les Nouettes, from Jean-Christophe Garnier, is a bright, light red, an almost weightless 9.5% ABV, made from Grolleau and Pineau d'Aunis - peppery, brambly, fruity goodness. Brin de Chevre, from the legendary Clos du Tue Boeuf, is a fascinating and delicious white made from Menu Pineau, a rare and ancient variety, cultivated in Touraine since the 16th century. There is lots to get into here - orchard and citrus fruit, honey, jasmine, soft herbs, refreshing acidity. It's a belter.
Harriet's cheese recommendations for the week ahead are Sparkenhoe Blue, "bright and creamy with a fluffy texture", and Ossau Iraty, "the perfect spring cheese with notes of grilled lamb and asparagus".
That's all for this week, thank you for reading and here's to your health and happiness,
Kate and Hugo
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