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.
These classic Sicilian sweets are what dreams are made of. Our favoured cannoli is a classic one – a crisp, blistered tunnel of dough gently piped with smooth, fresh ricotta dappled with sweet candied fruits, finished with a dust of icing sugar and pistachios.
No trip to Italy would be complete without long walks in search of the perfect pasticceria. For our August pastry we were inspired by the backstreets of Palermo, and the endless beckoning of one of Siciliy’s most famous exports – the cannoli. There isn’t much that can beat a golden cannoli with ricotta bursting from the seams.
It’s a perfect partner to all day espresso, yet equally suited to a more adventurous post-lunch or dinner amaro.
Available all-day everyday until sold out, throughout the month of August.
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)