Far to many thing to include into this but here’s a selection of a few moments from a year filled with all manor of moments I can’t believe I’ve been lucky enough to have. More than anything though, I’m astounded I have been able to afford to continue working for myself for over a year now and that is all thanks to every single person willing enough to buy into my derangement and eat some pies.
More of it in’t new year with some bigger strides towards more exiting things. Which I’ll get to at some point. Happy new year!! 🥳
🥧 PASTRY CLUB 🥧
Last Monday I had the absolute joy of welcoming the king of crusts @chefcalum to Leeds for the first pastry club as Finer Pleasures. I shan’t go into too much detail about how much of a moment this was for me or how grateful and doting I am to Calum for agreeing to do this but I will say it did take me a good 3-5 working days to land back on earth.
Pastry club is silly, it’s fun and it’s a bit stupid. Seven courses of pastry on a Monday night with no menu advertised and for this one, no advertised location until a week before, and yet, was sold out over month before.
Huge thank you to @laynescafe for hosting and not battering me for setting the fire alarm off. Sensai @mikemicalromance for capturing the ridiculousness, naturally @chefcalum for venturing up north for it, @cs_rogan@adamjjjones@ellpick05@yami.tee97 & @smoko_fuego for bailing me out and being legends and to everyone who came along and put probably an unreasonable amount of trust in me.
Next job is to check off the 300 item Christmas orders list and have a bit of time off over January, but in the mean time, I should probably start thinking about the next one. Did someone say burns night?
At the risk of stepping on @meltingpointicecream toes, I’ve made a sorbet out of flour. A pastry sorbet, kind of. It’s very, very tasty. To be adorned with other derangement for pastry club @cavoyork next weekend. Last few seats available.
All credit to @alexstupak for this one 🙇
There are a handful of tables left for our latest Super Club, this time showcasing the formidable work of @joshwhiteheadchef and his team at @finer_pleasures . If pies, terrines, pâté en croûte, pithiviers, or anything generally encased in pastry are your thing - this one’s for you.
Take a look at some of their exceptional work - the menu for the night is pinned on our grid.
DM to book. 👍🏼🥧
Stargazy. A bat shit of a pie. Hailing from Mousehole in Cornwall, typically a filling of onions, saffron, cider, boiled eggs and pilchards. With the heads poking out of the top, gazing at the stars.
Here an oyster water pastry is wrapped around braised leeks, mussels, scallops and poached oysters in a mussel and saffron veloute, bolstered with quails eggs and tarragon. It was double tasty, despite selling the square root of sod all but sometimes it’s worth making something just because you want to, even if it is a bit bat shit 🥧 🦪 🦇 💩
📸 @clairemccleanphoto ❤️
PASTRY CLUB: a @finer_pleasures x bon collab 🥮
What an incredible evening! Big thank you to @joshwhiteheadchef for creating the most incredible menu 👏 And to Head Chef @_dannylynn for making it all happen and modelling the Finer Pleasures apparel 🕺
Who should we collab with next? 👀
CBH ‘tivs alongside other debauchery for pastry club down at @freds_mcr this Sunday. Whilst I can’t claim to make anything better than a tin of Princes, I can claim that, much like London Tipton & Kevin McCallister, a corned beef hash and a pithivier is an unexpected matrimony as much as it is a well suited one.
Couple of seats left should be even marginally impressed by my lacklustre attempt at marketing and my unwavering attempts to shoehorn phoenix nights into a pie shops instagram account. 🥧
