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.
Basbousa is sold in every corner in Egypt. Huge golden, syrupy trays of it with tessellated geometric patterns and a whole almond or pistachio atop each diamond. This cake is a simple, humble family favourite made with semolina, yoghurt and drenched in an orange blossom and cardamon scented syrup. It is an exquisite sweet morsel, where the flavour belies its simplicity. Basbousa is also a term of endearment in Arabic, where many call their loved ones ‘basbousa’ meaning ‘my sweet’. Just like the cake itself. A childhood neighbour of Middle Eastern background often referred to an eight year old Ben Pollard (our group development chef) as ‘basbousa’, and also fed him far too much of this delicious, sweet, florally scented cake.
At Cumulus Inc., we eat basbousa in the morning with a peppermint tea, however it lends itself to any time of day at all.
Available all-day everyday until sold out, throughout the month of July.
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)