I promised our Cornish customers that we would start baking Saffron Buns on a regular basis, and we are. We will be baking Saffron Buns tomorrow (Thursday, 30 March), and on the last Thursday of each month from then on. We’ll see what kind of turnout we get for them. If it’s good enough, I’ll be happy to increase that to twice a month, or even weekly. I was pretty happy with the recipe we used for St. Piran’s day, but I will be adding just a bit more saffron. They’ll be out of the oven around the time we open at 7:30am, so you could have them for breakfast if you want.
In other news, we are changing our regular bake schedule a little. We are now baking our Cracked Wheat and Country Italian every day. In exchange, we are dropping the Sourdough Sandwich that we used to bake on Wednesdays and Fridays.
I hope everyone is enjoying the spring weather. I know we are.
See you soon,