Good afternoon everyone, Ten years ago, Kate happened to be on work experience at Rosendal's Trädgard, the idyllic wood-fired bakery in Stockholm, whilst they were hosting a Brödsalong. There is no direct translation for the word but the convivial concept was that bakers from around the city gathered together at the bakery, to share knowledge and hold a market of their speciality breads. To a fledgling baker obsessed with the Swedish baking scene this was quite something. So much so you may even have noticed the poster for the event up on the cupboard at the Covered Market. At Hamblin we have often wondered about a similar event in our own fair city, and as we have so many talented cake makers in...
Good afternoon everyone, Whatever is the opposite of the Hungry Gap, that's where we currently find ourselves. The Glut Rut? The Satiated Stage? The Replete... Well, whatever you want to call it, we are certainly revelling in its riches. Conveniently dove-tailing with the strawberry season losing its lustre, we are entering peak cherry season, and last week blackcurrants and gooseberries entered the scene courtesy of Styan Family Produce, and our dear friends Tim and Alison's allotment. This coming week, due to the remarkably and persistently warm weather, we will have the first of the plums, a fruit which we normally miss entirely due to our August closure. And furthermore, Styan will also be delivering English apricots. The plums will be lightly poached...
Good afternoon everyone, First of all, we thought it might be nice, now that we've had a few months to find our groove, to shine a light on the Covered Market. We realise that many of you do not indulge in Ins***ram or Fac***ok (Hugo included), so you'll forgive us for cribbing the text and images from Kate's most recent post: Greetings from the Covered Market. Let us reintroduce ourselves. We are the town centre outpost of Hamblin Bread, selling all the Hamblin favourites, bread, buns, sweet treats, provisions and zero-zero wine. Plus we have Red Bank Coffee and a sandwich menu running throughout the day. Bacon, sausage and egg sandwich on the fluffiest milk roll with house ketchup? Tuna...
Good afternoon everyone, First of all, a pastry update, showcasing seasonal fruit in all its glory, the following hit the counter next week: Bakewell financier vibes with almonds and Styan cherries, Swiss roll with summer berries, and a bun filled with a truly emblematic English confection, gooseberry fool. On the cold plate we can strongly recommend an extremely moreish batch of Tomme de Savoie, the texture just so between yielding and bouncy, the flavours gentle but persistent. Sinodun Hill is also on top form, and we welcome back Yoredale, perhaps our favourite Wensleydale. The summer socialising continued this week as we piled the Hamblin team into two cars and headed to deepest darkest Kent. Charles, of Food and Forest fame, king of nuts and oracle...
Good afternoon everyone, To start, a debrief on our Provence themed wine tasting with food, which took place yesterday evening. We kicked off with some punchy tapenade on country loaf, made with olives from Nyons in Provence and Salina capers, both courtesy of the Ham & Cheese company. The olives featured again on Pissaladiere, Hamblin rough puff pastry, topped with white onions that had simmered away for six hours or so, and criss-crossed with fat anchovy fillets. There was a brief respite from the olives with a stand alone vegetable course of ratatouille, the vegetables cooked in stages in plentiful olive oil, and infused with basil. There was aïoli, of course, and then lamb shoulder, cooked until falling apart, with the braising...
