Good afternoon everybody, A few changes to the line up this week. We've said farewell to semlor for the year, but still have a week before the next seasonal speciality, hot cross buns, hit the counter. We are filling the gap with nuts and caramel in the form of the Tosca bun. It's been a while since we've made it so to recap, it's based on the Swedish cake or tart of the same name, and has an almond butter filling, and a mixed nut and honey caramel lozenge baked into the top. The ever popular roasted vanilla bun is back too. We are thrilled to finally have some rhubarb in the house. E Oldroyd & Sons are one of only...
Good afternoon everybody, We start this week with some exciting news. From the beginning of March onwards we will be open on Wednesdays at Iffley Rd and the Covered Market, marking a return to the trading days that we started with back in October 2018. We will also be extending our Iffley Road hours with a 2pm closing time. Full schedule as follows, from week commencing 2 March: Iffley Road - Wednesday to Sunday 8am - 2pm Covered Market - Wednesday to Sunday 10am to 3pm As if that wasn't enough, we're also planning to start offering a limited home delivery service, more of which anon. These changes feel like a natural evolution, intended to help us create a more...
Good afternoon everybody, We are feeling the love this year, and since we have just been joined by Stefan and Sofia, bakers from Miami who are with us for the duration of 2026 (you’ll be hearing more of them in the future for sure), we have a few extra hands with which to make some sweets for your sweets. There’ll be little bags of Pump Street Chocolate and brandy truffles, sandwich biscuits with blush pink blood orange curd and chocolate-dipped Viennese hearts. We hope you and your nearest and dearest enjoy. If you wish to say it with alcohol as well as baked goods, allow us to recommend Rosé de Meunier, a properly gorgeous pink Champagne that's classy and easy, or...
Good afternoon everyone, Sometimes the lot of the content creator can be cruel. This week just passed, your correspondent's plan to write up team Hamblin's trip to Sparkenhoe Farm was stymied by unforeseen circumstances, namely the requirements of the Covered Market shop, so that pleasure must now be deferred for seven more days. Suffice it to say that seeing with our own eyes, and listening with our own ears to the passion of the Clarke family, keepers of the flame for raw-milk, farmhouse Red Leicester, has only increased our love and admiration for the wonderful cheeses they make. As well as the aforementioned Red Leicester- mellow, juicy, buttery - we have their Sparkenhoe Blue - creamy and moreish in the extreme. We also...
Good afternoon everyone, As we approach the final week of January, it feels like the 2026 is well and truly underway, with Semla Bun season is upon us. We like to keep these traditional; a cardamom-spiked enriched dough, which once baked is sliced open across the top, the middle crumbs scooped out and blended with our homemade almond paste. This heavenly mix is then placed back into the hollow bun, topped with lightly whipped vanilla cream, and the bun lid replaced. Not the most straightforward item to eat whilst strolling down Iffley Road, but we celebrate risk-takers and optimists. And will provide napkins on request. Look out also for a new cake from head of pastry, Valentina, an almond sponge topped...
