Lateward Buns
My favourite French pastry is Pain aux Raisin, traditionally made with a 'laminated' dough using lots of butter between layers to make the pastry really flaky, filled with vanilla custard and raisins.
Our town, Brentford, has a traditional old recipe for Brentford Rolls made with a sweetened dough.
These buns are a combination of the two recipes, a soft sweet dough with a custard & raisin filling, named after Lady Lateward who commissioned our Brentford cottages for the Victorian dock workers before running off to France to marry her sweetheart... Oooh la la! Order yours here.
Did you know that you can order your bakes weeks in advance? Have a look around the site and plan your next basket of bread!
If you haven't ordered before, our whole range can be viewed by collection (e.g. White Bread, Blended Flours, Sourdough, Special Grains, etc.), and can be ordered directly from our online store.
Don't forget that all our loaves are made with ethically sourced ingredients and everything can be frozen if you don't think you'll eat it all straight away.
Thanks and we hope to see you soon,
Sara
p.s. Please let us know if you have any allergies or questions - we'll always do our best to help!