Speculoos Buns are GO!

3rd February 2020

Hello


Well that was an interesting week. It's one thing putting your back out but then throw in a broken mixer and one's patience is tested. To put it lightly. But really, every time we have a drama we always learn from it. And the best thing we learnt on this occasion? How our customers are even more amazing than we thought. The number of you that came in and asked after my back, offered advice, suggested a physio/chiropractor/osteopath/pilates instructor/hot pack/cold pack/back support, not to mention calls from local businesses offering us use of their mixers, it really was quite heart-warming. With all the rubbish going on in the world it's things like this that put your faith back in the human race. Thank you to each and every one of you for your support. You all rock.


The bad news is that we are still a mixer down. We have one on order but it's coming all the way from Italy so it is going to take a couple of weeks to get here. It's so dull and frustrating but there you go. Nowt to be done. So we will have a reduced offering again this week. Apologies.


The GOOD news is... that every cloud has a silver lining. And this silver lining is soft, fluffy, sweet and moreish, in the form of buns. We are upping our bun output. We've been working away in the background on how to increase the number of buns we can produce because honestly, you people are gannets for the buns! And we think we've found a way. So bar any further ailments or equipment outages we think we will have more of the cinnamon and cardamon buns on the counter on all three days. And AAAAND we have a new bun. Which you are going to love. You know those little Lotus biscuits you sometimes get in cafes with your coffee? Well we've developed our own Lotus flavoured spice (in Holland it's called speculoos) so we can use it in our buns but without any of the nasties you get in the biscuits or their Biscoff spread. I have an inkling these may well take over the cinnamon buns in terms of popularity. You're going to love them!


This Week's Sourdough

This week Double Cheese Sourdough is back, available on Friday and Saturday. For newcomers to MMB this was one of our bestsellers in 2019. We really do cram in the cheese - a combination of Mature Cheddar and Red Leicester. If you don't eat it all in one sitting before you get home, it makes incredible toasted sarnies. Not that I'm condoning you spread a generous layer of butter on the outside of each slice, fill it with a few slices of honey roast ham, fried mushrooms and spinach and then griddle it on your hob at a high heat for a good couple of minutes on each side, with a heavy-weight on top for additional crispy, chargrilled knobbly bits. No I'm not condoning that at all. That would not be a good idea.


We will also have a Baker's Choice for our brown loaf this week. Stick with me on this. We have a few bags of various wholegrain flours left from previous specials we've done and we just fancy sticking them all in together to see what happens. Maybe this is foolish. But maybe it'll produce the most delicious loaf to date. All the flours are UK grown and stoneground and I really think if you manage to bag one of these loaves, you're not going to be disappointed (*prays to the bread gods we don't end up with frisbee-shaped loaves...)


Rugbrøds will be available on Friday and Saturday and Walden Whites and Super Sours will be on offer on Thursday, Friday and Saturday. No tinned loaves will be on offer this week.


I'm looking forward to seeing a number of you at Bicicletta on Thursday evening (have you been to the new and improved Bicicletta yet? ('new and improved' = stupid phrase. You can't be new AND improved, how do you improve something that is new? Stupid.) They've done a fantastic job and their new menu is spot on. Go!


Right, I'm off. Have a good week people.


Megan


#minimissbread

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