Here is our first blog from Caroline at Archipelago about with some of the latest news from the bakery!
Well here we are at the beginning of May and one would begin to wonder if we are ever going to get some warmth as we head into spring and summer! I am also beginning to ask myself what happened to the start of the year and where did it go?!
We have been busy baking at the bakery and we are now producing all of our own sweet pastries which I am sure some of you have had the chance to sample! This is down to Rachel’s handiwork. Rachel started with the bakery back in October as an apprentice and has gone from strength to strength. You will find a selection of her extremely tasty rhubarb danish, cinnamon swirls and my favourite the cardamom bun on the counter from Thursday to Saturday. If you missed out on her quite incredible Hot Cross Buns then you will just have to wait till next year! However, we are going to do a chocolate chip bun to replace them and they are probably nearly just as good…but only nearly! The Hot Cross Buns were a thing of beauty!
A couple of weeks ago we were delighted to be Hit-Listed in The List Food and Drink Awards 2017! That’s two years in a row now and very unexpected given that the reviewer was gluten-free but she fell in love with our sourdough anyway! It just goes to show that if you eat a hand-made loaf of bread with no preservatives, enzymes or artificial ingredients you can enjoy your daily loaf to your heart’s content! I was pleased to catch a programme on the TV only last week which praised the qualities of a hand-made loaf of bread using organic flour! If you know who is making your bread – and at Archipelago then you probably do –then you can eat bread every day without feeling bloated or thinking you may have IBS. The problem with supermarkets is that they add 20 – 30 ingredients which shouldn’t be in bread and they prove it in the space of thirty minutes. At Archipelago we make bread from four ingredients max and prove it for at least 24 hours. You will be able to taste the difference!
Whilst it doesn’t quite feel like Spring has sprung quite yet temperature-wise the days are definitely longer and the sky is bluer! It’s also a rather exciting time of year in terms of ingredients and we can start to use more summery veg in our tarts and the Mediterranean veg baked breads start to make an appearance again! You will have to wait a bit longer until the Pan Bagnat arrives on the counter but if you managed to get one of these last year then it’s so worth the wait!
I have also been able to do a bit of foraging too and managed to get my hands on some wild garlic! Should you have done the same but not sure what to do with it then why don’t you try my recipe for Cheese and Wild Garlic Scones. With a lick of butter these will brighten up any Spring day regardless of the temperature outside!
Cheese and Wild Garlic Scones
- 170g wholemeal flour
- 170g plain flour
- 1.5teaspoon of baking powder
- 85g diced butter
- ½ teaspoon salt
- ½ teaspoon mustard powder
- 55g grated cheddar
- 1 tablespoon chopped wild garlic leaves
- 180 mls milk
- 60 mls natural yoghurt
- Weigh all the dry ingredients into a bowl and then rub in the butter until the mixture is the consistency of breadcrumbs.
- Mix the milk and yoghurt together, in a separate bowl, and then stir into the dry ingredients.
- Add the grated cheese and wild garlic and lightly mix until combined.
- Turn the dough out onto a floured surface, knead lightly and flatten with your hand to approximately 2cm thick.
- Using a cutter cut out the scones and place them onto a greased or lined baking tray. Sprinkle with more grated cheese if desired or glaze the top with a little milk.
- Bake in a preheated oven at 180ºC for 12-15 minutes until golden brown. Leave to cool before slicing and buttering. Enjoy!