CELEBRATING 12 MONTHS OF PASTRY AT CUMULUS INC4th Jan, 2019
There is something particularly enchanting about mornings at Cumulus Inc.Every day for the past 10 years, we’ve felt the fervent ebb and flow of the early hours. We have facilitated daily rituals, social gatherings, offered a familiar place to discuss big ideas and a provided a culinary kick-off for holidaymakers.
And we love it.
This year we are reflecting on our travels, exploring new techniques and celebrating old ones, making mornings at Cumulus Inc. even more special.
Introducing the Cumulus Inc. Pastry Collection – A curated homage to fond food memories, travel experiences and cultural traditions.
12 months. 12 pastries.
Every month, a new pastry will take pride of place in the cabinet alongside our house-made canelé and baked-to-order madeleine filled with lemon curd. Each pastry will pay homage to a tradition or special memory.
Galette des Rois
The ‘King’s Cake’ – a traditional French almond galette served on the King’s Day, 6th January. The traditional and regal pastry is a large, glistening pillow of puff pastry with an almond frangipane filling. In France, it marks the feast of the Epiphany – when the three kings (allegedly) offered gifts to baby Jesus. This pagan culinary tradition dates back to the 14th century. Historically, a charm is hidden inside the cake and whoever receives the charm in their slice has the honour of donning a crown. While there won’t be a plastic baby Jesus in these galettes, they will make you feel like royalty. Galette des Rois is traditionally enjoyed alongside a celebratory Champagne or cider but is just as delicious with a pot of tea.
12 MONTHS OF PASTRY
JANUARY – Galette des Rois
FEBRUARY – Chocolate and Violet Éclair
MARCH – Chausson aux Pommes (French Apple Tart)
APRIL – Spiced Hot Cross Bun (Served warm with butter)
MAY – Madagascan Vanilla Custard & Meringue Tart
JUNE – Kouign-Amann (Breton Pastry)
JULY – Kanelsnegle (Swedish Cinnamon Bun)
AUGUST – Cannoli with whipped ricotta, candied fruits & chocolate
SEPTEMBER – Pistachio Escargot
OCTOBER – Basbousa (Middle eastern semolina cake)
NOVEMBER – Lamington (served with whipped cream)
DECEMBER – Baklava