Long Time No Blog
And suddenly it’s the middle of March! I hope you are as pleased about spring’s relentless march as me. More of my baking day is now spent in daylight. The sun is almost up for my early cycles to Layla. While the Daffodils are blooming in their pots and the plum blossom outside Crumbs HQ is already over. Given the situation in the rest of the world, especially Ukraine, we are lucky to be able to enjoy these small wonders in peace and quiet, for the time being at least.
So what’s occurred at Crumbs over the last 2 and a half months, aside form lots and lots of baking obviously? Well, Florrie and I have been looking in earnest for a Crumbs location in Putney, and hopefully we’ve found one. It’s in East Putney, close to Upper Richmond road, and I’ll share more details with you when we can. We hope to create a modern, open bakery, where customers can interact with the bakers and see the nuts of bolts of the process. It’s incredibly exciting, but daunting too. Fitting out a bakery does not come cheap, as the quantity of equipment required is large. If you’re reading this and have any experience at all in this sort of enterprise, be it cafe construction, lease negotiations and all that jazz, we would love to hear from you. The more the merrier.
We will also be looking at setting up some Crowd Funding to help us cover the costs of a fit out, and so are in the process of thinking what Crumbs could offer in exchange to any generous donors: Tote bags and T-shirts; Sourdough courses, advanced bread/coffee tokens are a few of the ideas we’ve got. If you have any thoughts, again we would love to hear about them and get the Crumbs crowd involved in the whole project.
On the baking front, Easter is approaching and Hot Cross Buns are in the oven and on the menu. Crumbs’ buns are rich and decadent, full of dried fruit, ginger, spice and treacle. Best eaten toasted with plenty of butter…. aim for ‘tandsmor’ the Danish word meaning ‘tooth-butter’. Ie enough butter that your teeth leave marks when you bite into your bun.
Finally a big thank you for your continuing support. Please keep putting in those orders. Each one put us a step closer to being able to create the bakery that our bit of London deserves.
