Posts by Tricia Barker

Botanical Breads Named Innovation Product of the Year

I am absolutely delighted to announce winning the Innovation category at this year’s baking industry awards for my latest product development, Botanical Breads. For the past 2 years I have been researching other ways of fermenting breads and developing a range of products using this fermentation process. These Botanical Breads are made from just flour, salt and the fermented water of fruits, vegetables, plants or flowers.  The fermented water not only rises the dough, but also imparts subtle flavours and aromas to the baked breads. I’ve made such a variety of breads through fermentation including Magnolia petals, locally sourced watercress,
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The miller’s tale: poverty, obesity and the 45p loaf

The UK’s public health epidemic is forcing a rethink on how low-income families can enjoy a better diet Cinnamon Square craft bakery, in a historic building in Rickmansworth, near Watford, has been full of children on their half-term break learning the ancient art of proving and kneading dough. Its owner, Paul Barker, likes to set a test to help them see how different “real” bread is from the white, sliced factory loaf most of them are used to. Take a piece of white sliced and rub it in your hands; it quickly turns in to a grey, tacky ball that
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A Botanical Baker

When I first mixed flour, salt, yeast and water together 35 years ago, I’d probably have thought that by today I would know everything there is to know about bread…. wrong!  Well actually, I do know a fair bit now about the craft and science of bread making.  I’ve won awards for my breads and teach the subject too.  But I’m never satisfied, and my passion drives me to explore deeper.  So I’m now on a quest to discover how utilising botany within my baking can produce a new generation of natural real breads.  You’re probably now wondering if all
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Officially Britain’s Best Loaf

It’s official – we produce Britain’s best loaf!   Our newest creation, The Church Street Sour, scooped the Specialty Bread category at the Baking Industry Awards. The event, known as the ‘Baking Industry Oscars’  took place on 6th September at London’s Park Lane Hilton and was hosted by the lovely Denise Van Outen. Paul developed this crusty bread along the lines of an Italian country bread, and named it after the street Cinnamon Square is based on.   The bread contains a 12 year culture that is fermented in the bakery that gives it the sourdough taste.  So basically the whole
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Making Patisserie on a Girls Night Out

At a girls get together last summer, we decided that it would be a good idea to challenge Paul to host a Patisserie Masterclass for us ladies. We finally managed to fix a date and 7 out of the original 8 could make the date. Our gatherings generally involve lots of fun and laughter and for most of us, a few drinks.  Alcohol was permitted so it was a good start to our very own masterclass! The class started by making sweet pastry.  A huge lump of pastry was divided up so we could make our own individual tarts.  Over
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The Taste of Christmas is in the Air

With five days to go, it’s really time to finalise your food order to make it a ‘cin’sationally delicious Christmas. Our shop is packed to the rafters this time of year with a variety of traditional bakes and often many with a twist, which is iconic to our innovative approach to baking.   Thought it would be nice (and somewhat challenging) to pick my top 5 Christmas specials to share with you. In reverse order……. Number 5 – Christmas Cinnamon Square Buns Our multi-award winning Cinnamon Square buns have been given an injection of festivity!  Rolled in Christmas spices and topped
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Official Book Launch at Litfest in Chorleywood

We were absolutely delighted to launch our new baking book, Cinnamon Square – A Measured Approach, at Litfest 2016 hosted by Chorleywood Book Shop. We had fantastic support from enthusiastic customers, along with friends and family so firstly I think a huge thank you is in order. Wendi Peters (Actress and Master Chef finalist) was our wonderful compere who ensured everything ran smoothly with plenty of audience interaction. The session started with the background of how Cinnamon Square was founded and of course a talk about the book and why it is different to other baking books.  Paul then demonstrated
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Commended as Best Artisan Bakery in Hertfordshire

  We owe a huge thank you to all our customers, friends and business associates for taking the time to vote for us in the Hertfordshire Food and Drink Awards 2016. We were delighted to be Commended for Best Artisan Bakery last week in the tranquil setting of Hitchin Priory.  Artisan baking is at the very heart of Cinnamon Square and ensuring craft skills are retained is imperative to us. Whilst we are always experimenting and testing new innovations with our baking, artisanal baking will always be at the core of Cinnamon Square. Awards organiser Damian Cummins said; ‘Supporting independent businesses
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Our Signature Bun Scoops Cafe Quality Food Award

We’re so delighted to announce winning a prestigious Cafe Quality Food Award for our Cinnamon Square bun.  Our signature bun scooped the award for ‘Best Cake & Biscuit’ category at the presentation held at London’s Grosvenor House Hotel, on Wednesday 14th October 2015. The awards were open to all National, Regional and independent cafés, as well as food producers, wholesalers, contract caterers and food service operators who serve the industry. This is the forth award for the Cinnamon Bun and it’s newer variety, The Ricky Sticky Bun.  The Cinnamon Bun has already attained a Great Taste Award, a Baking Industry
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