Good afternoon everyone,
Well, what with one thing and another, it's a slightly different newsletter this week. We've been very busy preparing to relaunch the Covered Market - we promised an update but that will need to wait until next time. Here's some highlights from last week:
Yorkshire rhubarb available to buy and topping our custard buns.
Roast vanilla and almond. Vera calls them "the queen of buns".
Brazil nut bars - here to stay, we think. We like them so much we used them to celebrate a rather big birthday...
Thank you for reading, have a lovely Sunday,
Kate and Hugo
Good afternoon everyone, We are very happy to announce that we will be open on Thursdays from the 13th of February. We would like to thank everyone for bearing with us, and as an inducement to come and see us this Thursday coming, we are offering a 20% discount on all bread and baked goods. Simply use the code THU20 at checkout and the discount will be automatically applied*. On the pastry counter it's business as usual - another week, another bun. After the success of our chocolate and marzipan bun in January, we are happy to introduce the vanilla and almond bun, our classic vanilla bun with a generous nub of almond paste and flaked almonds added before the bake, and...
Good afternoon everyone, Just a quick one this week. It's been a busy start to the year, with new faces joining the team and big plans being hatched for the next twelve months. We will soon return to being open on Thursdays, and will confirm the date in next week's newsletter. We also haver an update on our Covered Market operation. The bad news is that the Kiosk will be closed for the next two weeks. The good news is that we are in the process of making some alterations to the units and have some exciting news to share very soon. Watch this space. The pastry counter will continue to feature Cook's Yorkshire Rhubarb in the financiers and atop...
Good afternoon everyone, As many coffee shops will tell you, it's not easy finding a small scale, reliable, local dairy producer. When you find one, you hold on for dear life. At the bakery, we are fortunate to have found Berkeley Farm. The Gosling family are based in Wroughton, Wiltshire, and have been producing Guernsey milk for over a hundred years, now organically. They also supply us with incredible double cream, yoghurt, and more butter than you'd care to know about. In celebration of this exceptional dairy, and in anticipation of a visit from top pastry chef and published author, Anna Higham, we will be making the cult rice pudding recipe from Anna's book, The Last Bite. Said pudding will come...
Good afternoon everyone, Don't worry, this email is not going to detail Hugo's previous career as an actor. Rather, we wanted to talk about an aspect of the hospitality industry which we really value, a different kind of stage. A couple of emails back Kate mentioned her month spent at a bakery in North Carolina. This kind of unpaid, informal work experience, or staging, is common amongst professional bakers and chefs as a way of gaining inspiration, learning new skills and exchanging ideas. In the early days, Kate would combine visiting family in Stockholm with spending time at the city's best bakeries. These times heavily influenced the style of bread she wanted to make and led to the development of the Stockholm loaf back in...
