Spring has officially sprung, and with it comes the start of another busy season — plus lots of new faces joining us!
We do see your DMs, but during these extra busy days (when we’re deep in baking and coffee-making ☕️), replies might take a little longer than we’d like.
So here’s a quick refresh on our opening hours and what to expect when you come by to see us.
As always, thank you for your support — from the team.
Fermented wild garlic, Westcombe Dairy ricotta & pumpkin seed swirl
Nat foraged the wild garlic just down the road from the bakery. Preserving it with salt to create its own natural brine a process known as lacto-fermentation.
The fermented garlic is added to cultured butter, which is layered through our croissant dough. We add more wild garlic, ricotta, and toasted pumpkin seeds before rolling and shaping into swirls.
Once baked, each swirl is glazed with a glaze made from the wild garlic brine, then finished with a finely grated vegetarian hard cheese.
On now until it’s gone!
On this glorious Good Friday we’ve got a refreshing cold brew & tonic, perfect for this lovely weather.
Made with a Foundation single origin Sumatran coffee, we have made a cold brew concentrate and paired it with a fresh Cornish tonic water, served with a slice of blood orange.
If you want to go for something different, this one is definitely worth a try.
Happy Easter!
@foundationroasters@navasdrinks
It’s that time again!
Giles’ hot cross buns, lovingly baked by Jas, will be on the counter this weekend, and weekends through to Easter.
The recipe has been finessed and is better than ever, and we’re loving them toasted with copious amounts of salted cultured butter. Unreal.
Get them before they’re gone.
We’re hiring a full-time baker at Gorse
We’re on the lookout for someone experienced in sourdough bread and viennoiserie to join our small, skilled team.
The role is 40 hours per week, working 4 days on / 3 days off.
Early starts, plenty of hands-on baking, and a chance to work somewhere that values quality, care and good people.
Perks of the job
- Pastries + bread to take home
- Unlimited coffee on shift
- Discount at Saunassa
- A friendly, focused work environment
If this sounds like your kind of place, send your CV and a short hello to [email protected]
Credit to our friend and wonderful photographer Jamie Dumont on the snaps!
Next guest - Mission Coffee Works, East London.
Mission Coffee Works is a roastery based by the canal in Hackney Wick. Mission was founded in 2012, starting with a coffee van serving speciality to the people of Peckham. With a desire and passion to push the industry forward, Mission showcases the world of coffee in a skillful, educational and experimental way. These guys are close to Abbie’s heart, as the place that she trained and the coffee she brewed during her days in London.
So we start this weekend with a classic Guatemalan Washed coffee, Finca El Carpintero. Expect notes of sweet honey and chamomile.
Through the next few weekends we will also be brewing a staple Kenyan washed - Pivot, and Hermosa, a washed from Costa Rica.
Mission will be taking over our batch brewer, but we will still have our trusty Foundation Roasters in the hopper for your silky flat whites.
Who’s sipping?
@missioncoffeeworks
The Gorse girls.
This International Women’s Day, we are celebrating the women we have been so lucky to have on our team.
We are blessed to have such a strong group of extraordinary women at Gorse, who have all contributed so much hard work and care into this bakery. We wouldn’t be where we are without them, so here’s to them - for their drive, their passion, their graft, their inspiring attitudes and wonderful energy.
Big love!
Starting this weekend, we’re switching things up on the coffee bar.
We’ll be pouring batch brews from guest roasteries we love — with a new roaster taking over our filter each month. More variety, and more reasons to get curious & try a different style of black coffee.
First up was an easy choice, our friends Lammana. George & Lucy opened Lammana last year in Looe, bringing specialty coffee to a town they love, right here in Cornwall. George was once a neighbour of ours at Lanteague, roasting coffee just a stone’s throw away from the bakery, so it only felt right!
Over the next few weekends, Friday - Sunday, we’ll be brewing three of their single origins. We’re beginning with Aurora Gesha — a bright, peachy, floral, anaerobic washed from Peru. Quality.
If you’re a die-hard americano drinker, this is our ploy to get you to to switch it up and try the filter. Then go and visit Lammana.
We will have a few bags of each coffee to sell at retail, but not many, so don’t wait.
@lammanacoffee@indycoffeeguide
