Hello from The Old Bakery HQ
After what has seemed like an eternity of wind and rain spring has finally sprung…thank goodness! The markets have been hairy, scary, windy and down right dangerous over the last 2 months! I’m relieved that barring a few missing nuts and bolts and a small dent in one of the marquee legs Celestial Cakes remains unscathed…it could have been so much worse! Thank you to all my customers who braved the weeks of wind and rain to pay me a visit at West Hampstead and Ealing Markets. I salute you….
I have been keeping a low profile for the last few months - I took January off due to a family bereavement - so I am just getting back into the swing of things. For the first time in quite a while I felt inspired last week…perhaps it was because Saturday was the first day of spring and St David’s Day I had a definite Welsh theme going with Bara Brith and Welsh Cakes on the menu. Not only that I suddenly thought about a different way to make sponge cake…I like the traditional Victoria sponge recipe, but sometimes a change is as good as rest. May I introduce you to the spelt, hazelnut, caramel and chai cream cake…it’s nutty but light sponge is infused with fresh cream flavoured with chai masala spice blend and a layer of caramel in the middle…scrummy! Expect to see this at the market in the coming weeks….
I love getting feedback from my customers…Celestial Cakes really do travel the globe…we know this because they have been seen in France, Rome and now Mexico….where next? One of my regulars went to see her daughter in Mexico this Christmas…smuggled into her luggage was a gluten free chocolate, prune and armagnac cake…thankfully it arrived in one piece and was eaten somewhere in Mexico over the holidays…superb!