The Marshmallow Lady is popping up here there and everywhere at the moment and I’ve finally got my hands on some of her marshallow-y goodness. Burgh Bakes is based in Edinburgh and make homemade gourmet marshmallows in a variety of lovely flavours and styles. They boast no additives, preservatives or unnatural colourings and are naturally low in fat, there are endless amounts of excuses to eat these lovely morsels of sweetness.
I heard of Burgh Bakes first after learning about the new guerilla dining pop up restaurant experience, Burgher Burger which matches different Innis and Gunn beers with a 3 course meal. The Marshmallow Lady had created Innis and Gunn marshmallows which were served at one of the events.
I then saw that she was opening up a shop 5 minutes walk down the road from where I live (I know, dangerous). The shop is going to stock her range of marshmallows but is also going to sell lovely vintage milkshakes in a range of flavours and a variety of other cute cafe products. The shop is definitely something to be excited about!
Then yesterday I was wondering around the Stockbridge Market and came across the lovely Marshmallow Lady’s stall! We had a wee chat and I had a couple of tasters of the various marshmallow flavours. I had a taste of the key lime pie marshmallow which was really interesting as it had a biscuit base which is so unusually for a marshmallow. I also tasted her lemon meringue marshmallows which were lovely and light, exactly like meringue actually!
She said said “Ooo have you tried the beer marshmallows?”. So I had a taste of the beer marshmallows and golly gosh, they are tasty. They are made using the Innis and Gunn Rum Cask Beer so are lovely and sweet with a slight spiciness. They are buttery and fluffy in texture and have a lovely ‘squidge’ to them. Despite having such a heavy ingredients such as beer in them they are light and airy. It is very difficult not to munch the whole bag down and would probably go very well with a nice cold beer.
I’d definitely recommend checking out her online shop or stopping by her stall or shop if you’re in the area. I’m thinking that these marshmallows would be a fantastic wedding favour or a lovely birthday or anniversary gift. Most of her collection are gluten, dairy or fat free so are great for picky eaters too. I can’t wait for the shop to open to treat myself some more and explore her expanding range.
This bread-making business is getting kind of addictive, I enjoyed the breakfast rolls from April so much that I made them a further 2 times in May, but that doesn’t count so I also made a new kind of bread. This new awesome organic deli/cafe/shop opened up 2 minutes from my flat last month, I know – dangerous. Earthy has a really cool range of freshly baked breads and a huge variety of flours, enough variety to last me the rest of the year!
They have sour-dough flour, ciabatta flour, whole-meal flour, white flour and many, many more. I decided to go with Organic Heritage Wholegrain Flour made by Doves Farm. It is made from
a mixture of older wheat varieties obtained primarily from gene banks and now dominated by April Bearded, a popular 19th century variety and one of the first spring wheats ever grown in the UK. Dove Farm website
It is called heritage flour because when it is baked into bread it has the same consistency and taste as bread made hundreds of years ago, a dark wheaty artisan loaf. According to the website the bread is perfect for biscuits and cakes but alas I am making bread! Luckily the flour packaging had a lovely recipe for a loaf of heritage bread on the back. I followed the recipe instructions exactly, which called for a lot more airing of the dough before baking. I noticed that the dough was a lot more elasticated and pliable, this could mean that my kneading method is getting better or it could just be a characteristic of the flour.
As my experimentation with making rolls went pretty well last time I decided to play around with the shape of the bread again. As the heritage bread is very traditional I thought artisan-style twirls would work well. Now, I could have looked up how to make twirl shapes with bread but I decided to just go for it. This unfortunately resulted in awkward bumpy blobs of bread but never mind! Thankfully they still tasty nice.
It is recommended that only experienced bakers use this flour because it is very heavy and needs precise attention to detailing during the bread-making process, I’d agree that this is probably good advice. My bread was a little dense and moist so I ended up waiting for it to go a little stale and used it to make a bread crumb batter for home-made fish and chips. On reflection I think this flour would be perfect for those that have a bread machine, or for professional bakers or for those looking to make artisan-style cakes and biscuits.
Nevertheless I’ve learnt some lessons and my bread crumb batter was extremely tasty, tasty enough to make this experiment worthwhile!