An Edible Voyage

June 2021 Sourdough, exciting viennoiserie, great coffee, canal-side, revived warehouses... Pollen instantly reminded me of Northern Rye in Newcastle.  There's a smaller range of baked goods but they're equally as innovative - pineapple and coconut twice baked croissant is basically a socially acceptable way to have a Pina Colada for breakfast... The flat whites are expertly crafted using Hasbean beans, there's a squeezing machine for the sweetest, freshest OJ, a selection of breakfast baps served in potato sourdough rolls.  But the absolute star of the show has to be the long fermented sourdough.  By far the very best I've ever had (and I've sampled a lot of excellent sourdough!).  The crust was caramelised and blistered to perfection, the inside so soft and chewy at the same time, with a lovely full flavour.  Presented warm from the oven in to my hands, I could have devoured the whole loaf plain, no butter needed (and nearly did!). Get your goods and sit looki...

June 2020 It was love at first bite and, ever since, Gatineau in Summertown has been a favourite of mine.   The croissants are perfectly crisp on the outside and delightfully soft in the middle, the kind where you can pull the end and the light and airy middle will tumble out.   Pain aux raisins balance generous spirals of creme patissiere and raisins without being overly sweet and sickly, and the colourful display of beautifully crafted patisserie always makes it a challenge to choose. Le Cappuccino is a decadent summery alternative to an iced coffee - coffee soaked sponge and silky coffee custard wrapped in a crisp white chocolate cup with a little crunchy biscuit on top. If matcha is your thing, go for the matcha sponge soaked in a tart passion fruit syrup, balanced by sweet and fruity raspberry jelly.  In case this isn't luscious enough, it's topped with a creamy yet airy Opalys 33% whipped ganache and gold flecks. ...