Edwin Norena ⚡️ Apple Co-Ferment
Something playful is being brewed on espresso this week, a producer familiar to our shop @campohermoso_coffeefarms but from a novel roaster to us based over the pond in Canada @colorfull
This Caturra undergoes three separate types of fermentation. Mossto fermentation, Carbonic honey maceration & Apple co- fermentation. In the cup we are tasting Apple Haribo, Apple liqueur & Sherbet
Lemon Custard, Toasted Oat & Thyme Oil Kouign Amann
A recent favourite amongst our team & by the looks of it you guys too. Made better today with our gardens currently flowering thyme 🌸
Our bakeries rhubarb supply comes from @mtchfrrr mums allotment up in the east riding of Yorkshire.
We don’t quite get consistent amounts from week to week which means we have to be creative in how we get the most use out of it. Currently we’re using across two of our baked goods ✨
Rhubarb & Custard Canele
- Creme Fraiche & Rhubarb Custard
- Hibiscus poached rhubarb baton
Cardamom Bun
- Croissant dough trim
- Cardamom Sugar Filling
- Rhubarb poaching syrup glaze
EFFY THE BAKERY 🌾
Our bakery team has been hard at work to keep our baked good selection complimentary & to the same standard as our upstairs coffee program.
Ahead of the weekend we have produced a fresh list of baked goods to be enjoyed alongside your beverage of choice
- Poached Rhubarb & Stewed Rhubarb Custard Canele
- Banana Bread
- Lime Basque Cheesecake
- Cardamom Bun
- Honey, Sea Salt & Espresso Cultured Butter Croissant
- Cultured Butter Pain Au Chocolate
- Cheese Custard, Green Chilli & Gruyere Croissant Twist
- Brown Butter Cookie
- Lemon Custard, Toasted Oat & Thyme Oil Kouign amann
- Cinnamon Monkey Croissant
We hope to greet you all soon ✨
WE ARE HIRING
We are looking for somebody to join our team on Saturdays & Sundays (17 hours) ✨
The only requirement we have is a passion/deep interest for speciality coffee & being a kind reliable person.
Pay is dependent on previous experience
Please send all applications over to [email protected] with the subject title “weekend”
7 YEARS ⚡️
Don’t quite know how & when this happened but somehow it did.
To mark the day we’ll be serving an espresso that tastes like Vanilla Syrup & Apricot Candy alongside a few one off specials from our bakery.
Massive thanks to everyone who has been supporting us during these last 7 years. The shop in its current state would be nothing without you all ❤️
An Effy bakery staple is our cultured butter Pain Au Chocolate, made using the most delicious butter from @theedinburghbutterco Mulika wheat from our local miller Emma Shires @nottingham_mill_coop & two delicious 85% dark chocolate batons from Hacienda Victoria in Ecuador from @pumpstreetchocolate over on the Suffolk coast 🍫
Our bakery team aim to have all our bakery items baked just before/during the first hour of opening so we can have the pleasure of serving you what we would deem to be our bakes at their best ✨
EFFY IS A BAKERY & COFFEE SHOP. ALL THE VIENNOISERIE/BAKED ITEMS YOU SEE IN THE SHOP ARE MADE BY US
Finca La Riviera 🍇 Sudan Rume
We are brewing something rather special on espresso over the weekend. It is not all that common you would come across a varietal like Sudan Rume on house espresso, especially not one with such complex processing.
This coffee by producer Julio Madrid over at @cafeuba has undergone fermentation in a bio-reactor with select indigenous yeast before being washed. In the cup we are getting Apricot candy, Turkish Delight & Peach Custard 🍑
Taking a few moments from service to capture a collection of shots of the different light we receive into the shop during this time of year.
When we designed our store we aimed for it to feel completely unique to any other coffee experience you’d get in the city, with every last detail taken into consideration
Our store is stocked and prepared ahead of a busy and bright Saturday service. A few new options from our bakery are available this weekend alongside some delicious new lots from our friends @module.roast ⚡️
