{"id":308,"date":"2014-07-17T20:26:11","date_gmt":"2014-07-17T19:26:11","guid":{"rendered":"http:\/\/blog.thomasthebaker.co.uk\/?p=308"},"modified":"2016-09-01T12:45:05","modified_gmt":"2016-09-01T12:45:05","slug":"recent-updates-triple-chocolate-cake-sticky-toffee-pudding","status":"publish","type":"post","link":"https:\/\/www.thomasthebaker.co.uk\/blog\/recent-updates-triple-chocolate-cake-sticky-toffee-pudding\/","title":{"rendered":"Recent updates: Triple Chocolate Cake & Sticky Toffee Pudding"},"content":{"rendered":"

\"Chocolate<\/a>\"Thomas<\/a>\"Thomas<\/a><\/p>\n

We’ve recently been working on a couple of new recipes at Thomas the Baker that I’m especially excited about and have just released into the shops: a Triple Chocolate Cake and a Sticky Toffee Pudding. The Triple Chocolate Cake, as seen in the above picture, is a rich chocolate sponge cake containing dark Belgian chocolate chunks and topped with Belgian milk chocolate chips (these are my personal favourite ingredient in the bakery!); a generous slice of this is perfect with a cup of tea in the afternoon. It is available for only \u00a32 in our shops. The Sticky Toffee Pudding is a super indulgent dessert; a luscious toffee pudding made with butter, dates and golden syrup, topped with lashings of our homemade sticky toffee sauce. This can be heated up in the microwave or in the oven following the instructions on the label for a taste of luxury in the evenings with a scoop of proper vanilla ice cream or even just a splash of custard. Pick this up in store today for a perfect weekend treat for just \u00a32.25.<\/p>\n

\"sticky<\/a> \"Thomas<\/a> \"Thomas<\/a><\/p>\n

We’ve also got a few money saving offers going on in our shops at the moment in addition to these recent new products that we wanted to let you know about, so here they are with a bit of information about each of the products too:<\/p>\n

Buy any 2 small bread loaves for \u00a31.50 (normally \u00a31.94) – saving 44p.<\/strong><\/p>\n

We use the \u2018sponge and dough\u2019 method, known to some as the ‘levain-levure’ process. This more\u00a0lengthy method is used to make our white loaves as it is designed to bring out the very best flavour and texture in the dough and the final product. It\u00a0is a two stage process, whereby a dough is made first and then left for 1.5\u00a0to 2 days to develop flavour (24 hours for our wholemeal and Country Crunch loaves)\u00a0during the first fermentation process. From there\u00a0the ‘levain’ is added into the rest of the ingredients to create an even textured, tasty and satisfying finished loaf. This delicate and time-consuming method is now almost unique to Thomas the Baker in the craft baking industry.<\/p>\n

We pride ourselves on sourcing the finest white bread flour from a local family miller in\u00a0Driffield\u00a0who works alongside local farmers from Yorkshire and\u00a0Lincolnshire\u00a0to grow outstanding wheat, particularly suited for our specialised bread making methods.<\/p>\n

If we have any bread loaves left over at the end of the day, they are wasted rather than put into the shop for another, which means we can guarantee absolute freshness in our breads.<\/p>\n

Buy 2 Cheese & Onion Pasties for \u00a32 (normally \u00a32.30) – saving 30p.<\/strong><\/p>\n

The majority of our Savoury range is encased in our own light\u00a0flakey\u00a0puff pastry. We were one of the first bakeries in the UK to\u00a0adopt the use of\u00a0nonhydrogenated\u00a0vegetable fats in all\u00a0our product range a number of years ago.<\/p>\n

Our Savoury products are\u00a0produced by our pastry experts in our\u00a0Helmsley\u00a0craft bakery. They are then delivered to our shops and baked fresh in store throughout the day. Because of the popularity of many of these products, we can bake 8 or 10 batches of each product every day.<\/p>\n

We have and absolute guarantee of freshness, so even if your Cheese and Onion Pasty was baked at\u00a04:30\u00a0in the afternoon, it will go into the waste\u00a0when we close that\u00a0night.<\/p>\n

Buy 2 Fresh Cream Chocolate Eclairs for \u00a31.50 (normally \u00a31.80) – saving 30p.<\/strong><\/p>\n

Our dedicated team of confectioners arrive in\u00a0our\u00a0Helmsley\u00a0craft bakery in the very early hours of the morning to prepare and finish all of our tasty cream cakes fresh for the day ahead.\u00a0The pastry cases and shells are made and baked fresh\u00a0every day\u00a0to remain in the ideal eating condition. These are carefully packed and immediately dispatched and delivered to\u00a0our 36 shops\u00a0in and around Yorkshire by our eager van drivers.<\/p>\n

Any fresh cream cakes not sold at the end of the day are wasted\u00a0guaranteeing absolute freshness.<\/p>\n

\"sticky<\/a> \"Thomas<\/a><\/p>\n

If you have any questions about our products, don’t hesitate to get in touch. And if you’re in the area, drop us a line if you would like to see our craft\u00a0bakery in action, we are happy to accommodate groups of up to 20 people, but you will need to be prepared to get up early – it’s all over by\u00a08:00am!<\/p>\n","protected":false},"excerpt":{"rendered":"

We’ve recently been working on a couple of new recipes at Thomas the Baker that I’m especially excited about and have just released into the shops: a Triple Chocolate Cake and a Sticky Toffee Pudding. The Triple Chocolate Cake, as seen in the above picture, is a rich chocolate sponge cake containing dark Belgian chocolate chunks and topped with Belgian milk chocolate chips (these are my personal favourite ingredient in the bakery!); a generous slice of this is perfect with a cup of tea in the afternoon. It is available for only \u00a32 in our shops. The Sticky Toffee Pudding is a super indulgent dessert; a luscious toffee pudding made with butter, dates and golden syrup, topped with lashings of our homemade sticky toffee sauce. This can be heated up in the microwave or in the oven following the instructions on the label for a taste of luxury in the evenings with a scoop of proper vanilla ice cream or…<\/p>\n","protected":false},"author":3,"featured_media":493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[4,36,6],"tags":[34,35,11,37],"_links":{"self":[{"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/posts\/308"}],"collection":[{"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=308"}],"version-history":[{"count":0,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/posts\/308\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/media\/493"}],"wp:attachment":[{"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thomasthebaker.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}