West Kirby Farmers’ Market took a spooky turn this past Saturday! As you can see from the snaps below, we went a little mad with the Hallowe’en theme……
Our bat mascot was very much admired by the market goers, so much so he had to take refuge in an apron!
This weekend saw our first double outing at Altrincham Market, and we were lucky enough to enjoy the space of a double stall on Saturday, which came in very handy considering that we had brought the kitchen sink!
Double duty this past weekend – Saturday at West Kirby Farmers’ Market, and Sunday at the first Wilmslow & Alderley Edge Food and Drink Festival.
We also introduced our new “Valencia” patisserie, available for the first time at West Kirby Farmers’ Market – Dark chocolate mousse, orange jam, toasted almond creme brûlée on a Breton shortbread. From the comments on the day and afterwards, they were certainly a hit and will have to return again very soon!
Another fun weekend at Altrincham Market, and our first Saturday trading at the market.
We arrived armed with new flavours of mallows and three very different tarts (see below) – Chocolate & Salted caramel, Raspberry & Pistachio Breton, and Lemon meringue. I think the lemon meringue was our most popular.
There’s lots going on for us this week, with a new market at Levenshulme on Saturday and back to Altrincham on Sunday for our first market following the opening of the refurbished market hall.
We’ve also been working on the development of new products and packaging, including new mallow flavours and a chocolate version of our ever popular salted caramels, made with rich 70% Valrhona chocolate. You can grab a bag at either of our upcoming markets, along with our usual range of confectionery and fresh patisserie, but you’ll have to wait a while to see our new packaging…. we’re still waiting for the labels to arrive!
Thank you for the very warm welcome we received at Altrincham Market this Sunday. The response was fantastic, and we hope everyone enjoyed their treats!
The live music was a real highlight for us, and we’re looking forward to hearing more next month. Continue reading Almost the kitchen sink
Eclairs are something we have obsessed over since visiting Paris, where the counters of the world’s finest patisseries are lined with row after row of perfectly shaped choux pastries. Making eclairs is actually pretty easy if you don’t mind them looking a bit “homely”, but producing the perfect shape consistently is a different matter all together. Continue reading The Taming of the Choux
