Good afternoon everybody,
Visitors to the bakery on Saturday will have been greeted by the sight of a vintage camper van parked on the forecourt manned by Harrison from Worthy Earth, a long time friend and supplier of the bakery. Harrison will be selling his organically grown veg every Saturday over the summer months. This is a collaboration we've been talking about for some time, and we're delighted it's come to fruition.
Last week a cohort of team Hamblin took the train to London for the annual Neal's Yard Dairy open day at their maturation arches and HQ in Bermondsey. A great gathering of cheese makers, mongers, and assorted hospitality types, and a very jolly time had by all. Not least because there was ample liquid refreshment to cut through the fat with Jamie Hall on hand with Townsend Farm apple juice and cider, and Raef Hodgson from Gergovie Wines pouring some choice bottles. We also found time to visit Charles from Food and Forest, our beloved purveyor of nuts, at his nearby premises. Fortified with pistachios and cashews, it only remained to sink a quick half at the Kernel tap room, gulp down an espresso from Monmouth before heading back home.
One of the highlights of the day was the presence of Julie Cheyney, maker of two of the finest Britsh soft cheeses, St Jude and St Cera. She has now developed a Camembert style cheese, St Bede. We are very much hoping to have some in our fridge this week, but it's in short supply so keep your eyes peeled.
On the pastry counter this week we're making the most of the continuing English strawberry season with our cream finger bun, a strawberry buttercream sandwich biscuit at the weekend, as well as a strawberry pie in development. Apricots are making their first appearance of the year in this week's financiers and there are chuckleberry muffins.
Finally, an email update. These weekly missives will be a little sparser than usual over the next month or two as we prepare for the imminent arrival of a new addition to the Hamblin family. It feels like another opportunity to sincerely thank all of you that subscribe, read, comment and appreciate our newsletter. We really the value the opportunity it's given us to offer insights into bakery life and can assure you that normal service will be resumed as soon as possible.
Here's to your health and happiness,
Kate and Hugo