Bakery$$$$
From star-shaped pastries dusted in cinnamon sugar to true-to-tradition Cornish pasties,and loaves made with a rye sourdough starter,Bobby’s is a strong debut for a baker with Lune andWild Life cred.
The secret to Bobby’s sellout pasties is animal fat – specifically beef suet (the fat from around the cow’s kidneys and loins),minced by a local butcher. The thick,burnished-bottomed pastry is certainly sturdy,but a pleasant flake factor remains,even on the crimp. And the flavour? Deeply savoury and satisfyingly salty.
The filling starts with high-quality beef skirt,cubed and generously seasoned with salt and black pepper. Vegetable-wise,baker Sam Iversen uses only potato,swede and onion – a Cornish Pasty Association requirement. Veg and beef hit the pastry raw,with a knob of butter.
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