CELEBRATING 12 MONTHS OF PASTRY AT CUMULUS INC1st Apr, 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.
So passionate are the Swedes about their cinnamon rolls, they even have a national day in their honour. Cinnamon Roll Day (Kanelbullens dag) is celebrated on the 4th of October in Sweden and Finland, when the fluffy, spicy, sticky buns are hailed as the culinary heroes that they are. Kanelbullar are perhaps the closest thing to a national dish in the Nordic countries, with many variations seen across Europe and North America. Our version is a simple, classic recipe that stays true to the roots of their Swedish origin. A sweet, yeasted dough laced with cinnamon sugar and cardamom, wound around on itself almost like a ball of yarn. A glossy glaze and flaked almonds create the perfect finish.
Swedes are known for their daily practice of fika, that of taking a break with a coffee and a sweet snack as a moment of clarity in an otherwise busy world. This is a tradition we can wholeheartedly get behind – a sweet, doughy swirl with your coffee of choice up at the kitchen bar.
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 – Chocolate Pie
JULY – Basbousa (Middle Eastern semolina cake)
AUGUST – Cannoli with whipped ricotta, candied fruits & chocolate
SEPTEMBER – Pistachio Escargot
OCTOBER – Kanelbullar (Swedish Cinnamon Bun)
NOVEMBER – Lamington (served with whipped cream)
DECEMBER – Fig & Blackberry Crostata (served with crème fraiche)