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.
There aren’t many more inviting sights than a golden, flaky coil of buttery pastry. Except perhaps when those soft swirls are intermingled with the almost lurid green paste of the most colourful of all nuts – the pistachio. These sweet, golden snails are so many textures all in one – crisp, relentingly doughy, a little sticky and richly nutty.
One foggy morning in Paris, our general manager was in pursuit of pastry perfection with a particular bakery in mind – Du Pain et des Idées – often regarded as the best in the city. Despite the early hour, he was greeted with a line of hungry pastry-seeking Parisians with the same ideas for breakfast as him. After finally walking through the doors he was greeted with grandeur – gilded mirrors, grand frescos, and baskets of the best baked goods he’d ever seen. He wished he could eat them all, but chose with his heart and left with a paper bag containing his prized escargot, and a café au lait. He walked the streets in bliss savouring the reward for his patience, and immediately started planning his next visit.
We recommend our escargot early in the day, alongside your kick-starting coffee of choice. Enjoy this morning ritual in the surrounds of our dining room, or take one away and be the envy of the office.
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)