Crantock follows the seasons

06 May, 2011
Page 18 

Cornish bakery Crantock's is breathing new life into the pasty market with the launch of a range of spring pasties, using fillings that reflect the season.

The new combinations are: Lamb & Rosemary Pasty minced lamb with diced potato and onion in a lamb and rosemary gravy, in hand-crimped flaky pastry and topped with dried rosemary; Chicken & Tarragon Pasty diced chicken & potato in a creamy béchamel and tarragon sauce in hand-crimped flaky pastry and topped with dried tarragon; and Rhubarb and Custard pasty chunks of rhubarb in custard in a hand-crimped flaky pastry case and topped with demerara sugar.

Crantock Bakery's new product development manager, Becky Hornabrook, said: "We did an autumn range that was very popular with our customers, and I would like to start making seasonal ranges a regular part of our annual offering."

Crantock's spring range will be available from the end of April for a limited time.





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