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Itās certainly easier in the UK as there is less of this fuckery. But then you learn that lots of olive oil is fake and cut with seed oil by gangs in Spain/italy etc. so you canāt then even trust the actual EV Olive oils. The single origin ones are almost as much as a mortgage payment, maybe this is the price of the real deal but then I just see lard in a shitty pack for a 70p per pack and itās a no brainer. The good stuff is actually the cheapest!! Beef tallow is around Ā£1 a pack. Proper butter is Ā£3, evOlive oil is around Ā£6for the same amount. Just stick to the lard and tallow. Happy days
Total bastards. You have to always read the small print.
I picked up some toasted nuts as I was peckish on the road and they were roasted in rapeseed oil. Canāt bloody get away from them
Menu is up.
Spring lamb is on the menu! š«”
Highlights from last weekends Feast.
Few spaces left for Friday 14th March. If you like what you see then do come. š«”
Link in bio for bookings.
Wonderful.
Any requests?? šš«”
Yeah packet of crisps. We donāt sell chips at the bakery.
Iām fully seed oil free at my supper clubs. š«”
"Look at how much Bitcoin's market cap swings on an intraday basis, it moves an ENTIRE Solana every dayā¦ We used to move 5% of an Ethereum back in 2021. We now move 20% of an Ethereumā¦ you are officially irrelevant by comparison. You don't count. No one cares." - nostr:nprofile1qqsqt6gwlarurc8v4aw9hh2vkfdedxfh9zngmza0tlw4e66wf3fzvjqctw6v9 with nostr:nprofile1qqsvfr3f7p95stxqrjslnmuvsmhcxxxqt8swjdfjx5tz7zq0yms5cygq2h5yj
I love this so much. Daily swings bigger than solana market cap!! š wild
Thatās a good idea. We sell quite a lot of crisps as a meal deal so that might be hard to change up but Iām tackling the main products and the little ones will follow.
Thatās what it feels like. For me I have to navigate what customers want whilst also trying to stay ahead of the curve. Seed oils are not really on the radar in uk. I ask lots of people in the food world and they look at you like you are crazy! š still so early. But as I feed my kids the bread, there is more of a reason to remove.
Just to clarify itās not in all our breads just a few recipes. Most have no fat or butter.
Totally. I was expecting the flavour to be really strong so didnāt ever try, but one of the bakers had a go and we were all really surprised. Have tried it in loads of recipes we use fat and itās almost undetectable. So going to a single fat that is less processed has got to be a step in the right direction.
Great news. Would be lovely to have you back. We have the nostr:npub1musqetp57matzsjcwd2y7tvxe59h85v74pqasnqxk7fhpwazzjpseyv5kr set up now so really slick on the payment side šš¼
Thanks James. š«” also couldnāt zap you. Said your wallet not set up.
It was bloody delicious. Steak for dinner as well š
Just posted what we are doing about seed oils in our bakery. Not simple but steps in the right direction
Iām on a bit of a mission to remove all seed oils and ultra-processed foods (UPFs) from our baked goods at my family bakery.
Back in the 1960s (before I was born!), lard was the go-to fatāgreat for baking, readily available, and widely used. Then vegetarianism gained popularity, so we switched to palm oil, which, at the time, seemed like a perfect alternative due to its similarity to lard. However, concerns about deforestation and the impact on orangutans led us to adopt āsustainably sourcedā palm oilāwhatever that really means. It made us and our customers feel better, at least for a while.
As the movement to remove palm oil gathered pace, new products emerged, including palm-free baking fat, which is essentially a mix of rapeseed oil and emulsifiers. We transitioned a lot of our bread recipes that contained fat to this new product. Then I discovered Bitcoin, and from there, fell down the rabbit hole of learning about everythingāincluding seed oils!
So now, weāre making the shift away from seed oil-based fats toward something better. We already use a lot of butter, but since we also cater to vegans, itās not always a viable option. Olive oil, while great, can be too strong for certain breads. That led us to testing coconut fat, and Iāve been pleasantly surprised by how well it worksāit doesnāt make everything taste like a piƱa colada! Itās a single-origin ingredient, and hopefully, a step up from rapeseed oil.
My hunch is that, in time, the market will shift again, and weāll find ourselves back at lard. That might be a step too soon for our customers right now, but itās where I see the best long-term solution.
The food industry is a fascinating place to work, but it has its fair share of bad practices that donāt always put customers first. At our bakery, weāve always tried to go against the grain (pun intended!), and Iām incredibly grateful to the Bitcoiners who opened my eyes to better alternatives. Iāll do my best to steer our family business in this direction! š«”
Bread is 100%British wheat, butter, sourdough, yeast, egg, salt, linseeds. š¤š»