Made from our buttery, golden croissant dough our Pain Aux Raisins is layered with rum soaked raisins and a thick, decadent vanilla creme patisserie.
The croissant pastry is spread with the creme patisserie and sprinkled with the raisins before being rolled and cut into each portion. The final touch is the glaze of brandy syrup to keep the pastry delicious and moist.
A constant member on our counters Wednesday - Sunday.
Pinch, punch, first of the month!
May means new pastries at the bakery, celebrating more local spring produce - Rhubarb and Strawberry Hand Pies, crisp with demerara sugar, Asparagus, Pea, Oregano and Feta Tartlets, and Lincolnshire Poacher, Confit Garlic and Thyme Cheese Straws.
Rhubarb and asparagus from @highhousefruit đ
In the bakery a few of our baked goods are lucky enough to be made with Vostizza currants such as our classic Eccles and seasonally our Mince Pies and Hot Cross Buns.
Vostizza currants are sun dried Black Corinth grapes, known for their sweet, tangy and juicy taste and texture.
The Vostizza currants we source are grown in the mountainous region of Aegialeia in the Northern Peloponnese of Greece and are under a protected designation of origin (PDO). This means that the currants are certified as coming from the required geographical location as only currants grown in that region can be called Vostizza currants.
Our eccles cake celebrates the combination of these incredible dried fruits with a mixture of spices, brandy and our handmade all butter puff pastry.
Congratulations @suffolkstory on your launch! A beautiful book full of the candid stories of businesses living and breathing our amazing local food system, and lots of unique recipes too.
The morning I spent with Adam and Hannah at the bakery was a highlight of this past winter. Their warmth and interest in what weâre doing, and their enthusiasm for this amazing project left me feeling so full of energy and positivity, and I can imagine they left a similar wake of good cheer everywhere they went while creating this book.
Thank you to Adam and Hannah for including Pump Street and our cookies! đȘ
Get yourself a copy - they have a few of these hand numbered limited editions left, we will also have copies at the Chocolate Shop very soon!
#suffolkstory
As you might have seen, we now have a wider range of offerings on the menu with the recent addition of our new chef joining the team. Welcome Harry!
Along with our brioche bacon bun, youâll find our delicious Ogleshield and Montgomery toastie with cheddar & pear date and ale chutney and our seasonal fruit atop of greek yoghurt and almond granola.
Keep an eye on new items joining the menu over the next few weeks.
A favourite at the Bakery all year round is our Ham and Cheese Croissant.
Once our croissant dough has undergone 144 layers of laminations and is shaped in the classic french twist, the croissant is baked off to its buttery, golden colour.
Filled with our rich, creamy bechamel sauce and layered with @nealsyarddairy cheddar, smoked ham and a generous spread of dijon mustard.
Topped with more bechamel and a further sprinkle of cheese, this one is not to be overlooked!
Available until the end of April is our Cardamom Bun with a sweet vanilla and @monmouthcoffee glaze.
The bun is made with a yeast-leavened dough and layered with a buttery filling with crushed cardamom spread along the length of the dough before shaping into the classic intricate knot.
Once baked, the soft bun is generously brushed with our in-house @monmouthcoffee and vanilla glaze for sweetness. Completed with a sprinkle of sweet cardamom spice and a pinch of @halenmon sea salt.
Hereâs a deep dive on our Cabbage Kimchi and @nealsyarddairy Cheddar Bear Claw for our April specials.
Made with our classic croissant dough and shaped as a claw, this pastry is filled with our homemade cabbage kimchi, fermented for a few days, helping to develop its depth of flavour.
Combined with @nealsyarddairy cheddar, the flavours join together to create a delicious, crisp pastry in this iconic shape.
Available at the Bakery Wednesday to Sunday until the end of April.
As we enter April, we welcome our new specials to the menu.
Firstly our Monmouth Espresso Glazed Cardamom Bun, spiced with freshly ground cardamom and brushed with a brown sugar @monmouthcoffee espresso syrup.
For our savoury, a delicious @nealsyarddairy Cheddar Cheese and Cabbage Kimchi Bear Claw topped with poppy seeds for a satisfying crunch.
Find them in the bakery Wednesday - Sunday until the end of the month!
Our kitchen is back in action at the bakery with seasonal favourites slowly returning to the menu. This weekend you can come along and enjoy a @lanefarm bacon sandwich or our classic Hot Cross Bun with salted butter and delicious crispy bacon.
If youâre planning to visit Orford for Easter weekend, here are our opening hours across both the Bakery and the Chocolate Shop.
Bakery Opening Hours
Wednesday 1st April | Open 9-4
Thursday 2nd April | Open 9-4
Friday 3rd April/Good Friday | Open 9-4
Saturday 4th April | Open 9-4
Sunday 5th April/ Easter Sunday | 10-1
Monday 6th April /Easter Monday | Closed
Tuesday 7th April | Closed
Wednesday 8th April | Hours as usual
If you would like to pre-order bread or pastries, please email [email protected]
Chocolate Shop Opening Hours
Wednesday 1st April | Open 9-4
Thursday 2nd April | Open 9-4
Friday 3rd April/Good Friday | Open 9-4
Saturday 4th April | Open 9-4
Sunday 5th April/ Easter Sunday | 10-1
Monday 6th April/Easter Monday | 9-4
Our bakery team have been foraging the wild garlic local to us in Suffolk and weâve made it into our savoury special for March; a Wild Garlic, Hazelnut and Parmesan Scone.
The wild garlic is combined with blood orange zest and juice, hazelnuts, olive oil and a pinch of salt to create a vibrant pesto, layered into a flakey parmesan scone.
Find it at the bakery until the end of the month.
