Good afternoon everybody,
On Tuesday next week it will be eight years to the day that Hamblin Bread opened its doors for the first time. As has become customary, we will be marking the anniversary with some fun give-aways. This year there are three prizes on offer - here is the lowdown:
- A year of bread - place an online order for any loaf of bread for collection in the coming week and you will be in the draw for one loaf a week on us for the next twelve months.
- Hamblin retail greatest hits - place an online order for any item in the cheese, salumi, or provisions categories and you will be in the draw for a hamper to include a selection of the items that have proved most popular since we opened; Hamblin preserves and granola, a bottle of Townsend Farm apple juice, Capalia olive oil, salami from the Ham & Cheese Company, two farmhouse cheeses, and of course, a box of Cacklebean eggs.
- A mixed case of 6 bottles of wine - order any bottle of wine and you could win a case of six gems from the Hamblin cellar, aka the cupboards under the counter.
Now, here are Harriet's highlights for the week ahead:
- Chocolate birthday cake – a tender olive oil sponge made with Madagascan cocoa and topped, this year, with chocolate buttercream and sprinkles
- Fig & Almond financier – made with regeneratively grown almonds from Andalusia and organic black figs; the almonds also feature in our retail bags of amaretti, available all week
- Riseley – squidgy and supple texture with peach-pink rind and toasty, savoury flavours
- Bergkäse – a big favourite with the FOH team, Bergkäse is made with milk from farms in the Appenzell region. It has rich alpine flavours and a smooth texture, achieved by the addition of extra cream. This week’s batch has grassy notes with a hit of smoky bacon umami on the finish. Superb on a cheese board but also a fantastic addition to a toastie.
- Strolghino – returns after a hiatus. Made only with culatello offcuts from large white pigs from the Po plain. With a short maturation period, this soft and sweet salami is best served thickly sliced.
That's all for this week. Thank you for reading and for continuing to support the bakery. Here's to the next eight years. Enjoy the rest of your weekend,
Hugo and Kate