Hello
So after I sent out last week's ramblings Jeff was concerned that it sounded like we lived in some sort of mouse and damp infested hovel. I'd like to reassure you that this is not the case. For those concerned (which I'm sure is zero to none of you but just in case), we simply have a cat that likes to bring us gifts occasionally and we have a small, temporary issue with a leak in the corner of the shower. That is all.
Jeff - I hope this puts your mind at rest. The MMB tribe will no longer imagine us holed up in a Hazel & Gretel style shack, overrun with vermin and mouldy walls.
Ok, now we've cleared that up (fear I may have just made it worse) let's get back to bread and all things far more enticing and delicious. Ooh and we've got lots of good stuff happening this week.
Firstly, bread. This really is THE VERY LAST WEEK we are going to be doing a garlic special. Even if the wild garlic clings on a little longer we've come to the hard-to-comprehend but very real understanding that not everyone loves garlic. So it is time to offer an alternative special. We think we've decided what that will be, and I know a number of you will be very happy as it's been a while... I will reveal all right here this time next week. So yes, this is your final call for the Double Garlic (Wild Garlic & Roasted Garlic Cloves). If you want to secure one feel free to email me or message me via the website asap and no later than 5pm on Wednesday. We only have limited capacity for these loaves so if they all get reserved by orders then that leaves very few for walk ups. So don't leave it to chance, secure your loaves now!
Sweet treat wise, no huge changes this week. Vanilla Buns, Portuguese Tarts, Basque all making an appearance. Oh and if you're not on Instagram you won't have seen that our Brown Butter Cakes are now Gluten Free. I've swapped in Buckwheat Flour for the wheat flour which means, at last, we have something to offer those of you that can't have gluten (disclaimer: these are obviously made in an environment with lots of wheat flour so we can't guarantee no traces of wheat). And from this week I am happy to confirm that they can also be pre-ordered in boxes of 6 (£7 a box). They are just perfect with a cup of tea or coffee so if you have coffee guests or an event with gluten free visitors, then order a box of these as an alternative to the digestive or bourbon biscuits (gotta love a bourbon tho').
Moving onto cheese. Oh you lucky people, lots of good cheese things happening this week. Firstly, we have a new cheese coming to MMB; St James. This is a washed-rind, soft, ewe’s milk cheese made by Martin Gott in Cumbria. He is one of the few cheesemongers who propagates his own starter cultures for his cheese rather than buying in a commercial one. And unlike bread starters, cheese starters don't last forever so each new culture means a new flavour profile. St James is deep and complex, rich, savoury and sweet at the same time. Malty and punchy towards the rind with a milky freshness and tang coming from the paste. This is a cheese you will not forget in a hurry! You can read more about it here.
We also have more Graceburn arriving. It doesn't surprise me this is proving popular. For those of you that haven't tried it, I urge you to give it a try. It's a jarred cheese, similar to a feta, marinated in rapeseed oil, thyme, garlic and black peppercorns. I love it on a plate of fresh pasta. It's also good smooshed into a thick wedge of sourdough or crumbled over a baked tomato and eggs dish. Do give it a try.
And we also have a new cheddar arriving. Pitchfork Cheddar. A full bodied, dense and nutty Cheddar from Trethowan’s Dairy in Somerset, with a juicy bite and creamy texture. We'll get it out on the counter for you to try, it's a good'un.
Ok. I could go on but I need to stop. The rambles are a-rambling (did I mention we've got more of the stunning Skyr Yoghurt from Fen Farm Dairy arriving, plus a top up of Crown & Queue cured meats? It really is all go this week). Ok. Enough. Here's your summary:
This week at MMB
Wednesday: Walden Whites, White Tins, Batards, Rugbrøds, Portuguese Tarts, Brown Butter Cakes and Sourdough Cookies.
Thursday: All the above plus Super Sours, Heritage Grains and Basque Cheesecake.
Friday: As per Thursday, minus Portuguese Tarts plus Cinnamon Buns and Vanilla Buns. And Pide Flatbreads for lunch.
Saturday: All the above, and Portuguese Tarts.
A reminder that orders for bread, whole Basque Cheesecakes and boxes of Brown Butter Cakes need to be received by 5pm on Wednesday. Email info@minimiss.co.uk to order or get in touch via this link here. Orders will be available to collect on Thursday or Friday after 10am and Saturday after 11am.
Have a good week.
Megan x