Hello
26th April. Nearly May. What??? I can't get my head around it. Whilst I'm definitely welcoming the improved weather (I'm sure people are chirpier than ever these days when the sun is out), I still feel like I'm in the 'New Year, New Me' zone. Not that I ever quite established who the 'new me' was meant to be, nor where I could find her (answers on a postcard please).
So long may the sunshine last. Preferably without too much heat behind it though because that makes sourdough fermentation go crazy and difficult to control. We're in a lovely Spring sweet spot at the moment where the bread seems very happy, it isn't being lethargic but equally it isn't running away with itself. We have to enjoy that whilst it lasts.
And of course for as long as Spring is a-springing, we have wild garlic. We've decided to keep wild garlic in our specials. Having spoken to a number of customers it seems like you are all enjoying having the wild garlic sourdough available to you so whilst we can get our hands on it, we will continue to bake with it. But we are going to mix it up a little this week - Wild Garlic and Toasted Walnut Sourdough. A bit of a homemade, wild garlic pesto vibe. I will be eating it toasted with indecent amounts of Bungay Butter on top, or with a poached egg and fried chorizo. Yum.
From Neal's Yard Dairy, we have a new block of Duckett's Caerphilly arriving this week. I reckon this is probably the most popular cheese we've had since we've started cutting pieces to order, and for good reason; made in Somerset it is aged for 3-4 months resulting in a fresh, lactic tang followed by 'flavours of summer grass, raw mushroom and a savoury/umami finish'. It has the expected crumbly centre but then a lovely softer area towards the rind. Almost like two cheese in one!
And of course we continue to have the stunning Colston Bassett Stilton available, along with the ever-popular Baron Bigod.
We're happy to take orders again this week for sourdough and whole basque cheesecakes. Please just let me know asap and no later than 5pm on Wednesday please. Orders will be available to collect on Thursday or Friday after 10am and Saturday after 11am.
I should also mention that for those of you that have now returned to working in the office during the week, one of us is always still at MMB until 6ish so if you want to order any bread to collect at the end of the day, you're very welcome.
And finally before I go, just a reminder that our Facebook page is NOT the place to go to for MMB updates. It got hacked a while back and Facebook being Facebook is not giving me any way to reclaim it, nor delete it altogether. Which is infuriating. I will keep trying but I don't hold out any hope. So this is the place to be kept up to date. Or for daily updates, Instagram is your best bet.
This week at MMB
Wednesday: Walden Whites, White Tins, Batards, Rugbrøds, Brown Butter Cakes, Portuguese Tarts and Sourdough Cookies.
Thursday: All the above plus Super Sours, Heritage Grains and Basque Cheesecake.
Friday: As per Thursday, minus Portuguese Tarts which will be replaced by Cinnamon Buns and Vanilla Buns. Plus Pide Flatbreads for lunch.
Saturday: All the above, and Portuguese Tarts.
See you soon,
Megan x
