Brunch at The Delaunay- A Little Preview

I'm currently sat here, trying my best to compose a veritable symphony of a review for my brunch at The Delaunay. But as progress is a little slow, I thought I would share a few pictures with you of what we had to eat.

This was black and white pudding served with duck eggs on a very dainty thin slice of fried bread. I normally find fried bread too heavy and fatty but this was done with a lot of finesse. 

I also indulged with Sachertorte which rather charmingly had "sacher" piped onto every individual piece. 

There was also Buck Rarebit which is basically, Welsh Rarebit but with poached eggs on top. 

That's just a little look at what it had to offer. Everything just looked so classy and elegant that I had to share some of it with you straight away. Check back for much more in the way of a review and pictures later on. 

Cakes from Gail's Bakery = Happy Blogger

Look at that box from Gail's Bakery and just imagine the treats and delights hidden inside. If you've ever visited a Gail's you'll no doubt be brimming with excitement and anticipation. You'll be asking yourself, "is it one of their delicious muffins? A densely packed cookie maybe? A beautifully moist apple pie perhaps? Or maybe even one of their dainty little fougasse breads, generously studded with Nigella and sesame seeds?" You might even be wishing that it was one of their paper bags instead, filled with their delicious loaves of freshly made bread. Well, I can reveal the contents of this box for you, but brace yourself; extreme tastiness is about to ensue.

First up is this generous square slice of carrot cake. Now, I must disclose, I am quite a fan of this particular confection, so my standards are, I think, pretty high. Well this multi-layered beauty ticks all the boxes as far as I'm concerned. The cake itself is moist and nicely scattered with the sweet carrot and packed with walnuts which adds an extra dimension of texture. The icing (made with cream cheese on a carrot cake) was nicely sweet whilst maintaining the savoury element that the use of cheese should impart.

Second up, and looking perhaps even more visually impressive is this lemon meringue cupcake. The meringue topping was beautifully light and fluffy. It gave away to a tangy, fresh lemon cake base. This was about as light and fresh as a cake like this could get. Amazing to be eating something that's so indulgent and (I'm guessing) sugar-rich and feel like you're having something that doesn't seem very heavy or guilt-inducing.

I've been a fan of Gail's Bakery for quite a while now. I regularly buy their seaweed bread and olive baguette. Their delicious seed-covered buttermilk crackers are also a favourite. I don't only like Gail's because their produce is delicious. I also appreciate what they do for Londoners. Providing them with a source of fresh, daily-baked bread that is made the way bread should be; without any additives that will lengthen its shelf life. Sure, it might not last as long, but that's the point. Eat fresh bread daily and you notice the difference. And as this post suggests, I'm grateful that they also know how to turn out brilliant cakes and other sweet treats.

On top of this, they've managed to keep this commitment to quality whilst expanding quite significantly (in London at least) in recent times. I say, if you can do that without affecting quality, then go for it. In my opinion, everyone deserves a bakers like Gail's.

Gail's Bakery- http://www.gailsbread.co.uk/ 


GastroTom

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