September is a good month to test new ideas, recipes and menus for the forthcoming season. Last year we held a series of Chef's Table's to test and showcase our food. This year we're doing it 'live' in the bakery and have already trialed some fabulous new soups and flat bread wraps which are 'keepers'.
Now for breakfast & brunch we're looking at Pain Perdu, a French eggy bread made with our own challah and peaches, Baked Eggs - some with truffle oil some with spinach & bacon. We're also trying Shakshuka - a decadent Israeli dish of eggs cooked in tomato-ey garlicky sauce and good old mushrooms on toast. On the sweet side we perfecting blueberry pancakes and upping our sourdough waffles with nutella, banana & vanilla cream.
Wont be perfect. Will be delicious. Have a taste!