Good afternoon everybody,
First of all, a reminder that Sunday is doughnut day, with kick-off at 10 am at Iffley Road. Kate and co-conspirator, Caitlin, aka Cake On My Face, have settled on the menu for the fry off which runs as follows:
Cinnamon sugar ring doughnut Coffee glazed ring doughnut with candied pecans Quince jam and crème diplomat filled doughnut Pump Street milk chocolate brioche
Now over to Harriet for news of our most recent event and a cheese preview:
This week the bakery played host to a group of young people and their parents trying to answer the big question: Is bread alive?Harriet, our General Manager, spent a wonderful two days exploring some of the Biology and Chemistry associated with
bread making. The first workshop explored the symbiotic relationship between yeast and bacteria in sourdough and the role of proteins and carbohydrates in ensuring that our doughs rise properly. In the second we explored how we can use simple
chemical reactions to produce other leavened breads before entering a more philosophical discussion about the nature of life itself! We also harnessed the science to make some bread along the way with a number of the attendees devouring their hard work warm from the oven. The workshops were part of the
Oxford Science and Ideas Festival, a vibrant and inclusive series of events designed to get members of the public hands-on with science and explore big ideas through a range of activities. There are a few events still running but do keep an eye out this time next year if you would like to be involved.
With the return of OG cheese Lydia to Neal’s Yard this week we will have the wonderful Stonebeck Wensleydale available in the cheese fridge. Made with milk produced at the start of spring, flavours from the floral pastures that the cows grazed
on is tangible in the cheese giving juicy complexity with hints of mango. And from Mons we have a cheese described by Andrew as “the headline act” on any cheeseboard – the full-flavoured Tarentais. If a slightly lighter goat’s cheese is more
your thing, we also have the lilac spritz of the minerally Oiselliere.
Finally, as promised, here are the highlights from last Saturday's wine tasting:
Jeff Coutelou 'Classe' - A blend of Syrah, Grenache and Carignan. Full bodied, ripe, smooth, a wine of pleasure that is perfct for the colder days ahead.
Jeff Coutelou 'Rome' - possibly the wine of the night. A field blend of Languedoc varieties planted by Jeff's grandfather. Mainly red but with plenty of white skinned grapes as well, all fermented together. The result is deeply coloured, floral and juicy with ripe tannins and lovely freshness. A one off that is intriguing but effortlessly drinkable.
Laurent Habrard 'Crozes-Hermitage' - really classy northern Rhône Syrah, elegant and structured, medium-bodied, with raspberry and red fruit upfront and then a savoury finish with subtle notes of leather, black olives and pepper.
That's all for this week. Thank you for visiting us, thank you for reading, and enjoy the rest of your weekend.
Kate and Hugo