We are excited to introduce Violet Sessions, a series of talks with interesting people doing amazing things. The talks will be held upstairs at Violet, and led by journalist and broadcaster Danielle Radojcin.
The first session took place on July 13 2016. We will be sharing each talk in a new podcast series, and you can listen to Ep. 1 via the above link.
In this episode, Danielle chats to sci-fi artist Lucy McRae, and documentary maker Lotje Sodderland about their short film, The Institute of Isolation. The film, commissioned by Ars Electronica and currently showing at the The Science Museum in London, explores the idea of how as humans we are now wilfully evolving through technology rather than nature.
The podcast includes a discussion with the audience, focusing on the idea of isolation and how it affects people in different ways.
We know what we like and don’t like at Violet. We’re selective, and for good reason, as our bijou space has no room – figuratively or physically – for anything that isn’t truly special.
This is just as true of our furnishings as it is of our menu. We know that the secret to delicious baking is to invest in wonderful ingredients, and it’s this theory that we always strive to apply to our cafe space too. We want it to be somewhere for our customers to enjoy and appreciate.
We’ve long been admirers of Tylko’s likeminded ethos when it comes to design and craftsmanship, and were so excited when they got in touch to see if we would like to have some Tylko Totem Mills at Violet!
Things of beauty they may be, but Tylko’s mills aren’t just about the aesthetic. Sculpted from durable beech wood, the Totem Mills have a CrushGrind ceramic mechanism which doesn’t rust like other metal cores. The mills can also be customised with different colour and shape configurations, which means you can design the perfect variant for your kitchen.
We’ve teamed up with Tylko to offer you a 10% discount on any mills purchased online. Simply click this link, or enter our unique discount code “violetcakes” at the checkout.
Each year, Food 52 chooses its favourite 16 cookbooks from the past year, and pit them off against one another in a knock-out style tournament. The cookbooks are rigorously tested, compared and scrutinized, until a winner is ultimately awarded the converted Piglet prize.
We are in great company, and so excited to see plenty of our favourite chefs and writers such as April Bloomfield, Diana Henry and Olia Hurcules also shortlisted.
Judging kicks off in March, and you can see everything that’s going on over the course of the three-week tournament on the Food 52 blog. Wish us luck!
Christmas is one of our favourite times at Violet. Every year, our bakers start soaking fruit in October to bake into rich Christmas Puddings and our own-recipe mincemeat, which fills reams of buttery mince pies come December.
We’ve also been busy candying citrus peel, and wrapping seasonal cookies which will fill our hampers and are also available to buy in the shop starting this week. We’ve hung up our bay garland and it really does feel like Christmas on Wilton Way.
If you’d like to order Christmas goodies, then take a look at our Christmas menu which is included below. Our festive hampers, as featured in British Vogue last year, are the perfect gift and come in two different sizes. We will also have puddings, cookies, mince pies and seasonal loaf cakes available to buy in the bakery and on our Broadway market stall from now until Christmas Eve.
After a whirlwind few weeks, I am finally home at Violet on Wilton Way.
I had an incredible time taking The Violet Bakery Cookbook to New York, Los Angeles and San Francisco, and it was so special to catch up with great friends along the way.
While I’ll be sharing more from the book tour very soon, I couldn’t resist posting this snippet of my pie crust-rolling adventure with one of the aforementioned great friends, Liz Prueitt of Tartine. We had so much fun making pies in the Bon Appetit test kitchen.
It’s just one week until The Violet Bakery Cookbook launches in the USA on 29th September.
Here at Violet we’ve been overwhelmed by the reception the book has had in the UK. The bakery has been busier than ever these past few months, and we’re so excited to finally bring our favourite recipes from the bakery stateside.
While Violet put down roots at Broadway Market and later on Wilton Way in Hackney, East London, California is where baking started for me, and is an intrinsic part of everything we do at Violet. I can’t wait to bring the book home.
I will be introducing The Violet Bakery Cookbook at a series of events in New York, Los Angeles and San Francisco, and would love to see you there. Check back as we’ll be updating this list as further details become available.
September 29 – Tea at The Spotted Pig with April Bloomfield. 3pm-5pm. April and I worked together at Chez Panisse in 2003, and have remained close friends and colleagues. One of our Violet desserts will feature on the dinner menu. Book your tickets here
September 30 – Evening panel event and book signing at 92nd Street Y, with pastry chef co-founder of San Francisco’s Tartine bakery Elizabeth Prueitt and Bon Appetit’s Christine Muhlke. Tickets are available to buy here
October 2 – Evening cocktails, ice cream and book signing at Achilles Heel, New York. Started by the amazing guys who have brought us Diner, Marlow & Sons and the Wyethe Hotel, this should be a really fun event. This event is non-ticketed and runs from 6:00-8:30pm
October 3 – Brunch with Ignacio Mattos at his restaurant Estela. Ignacio and I also worked together at Chez Panisse and he’s one of the most creative cooks I’ve come across. He will be incorporating a handful of recipes from The Violet Bakery Cookbook into his brunch menu. This is sure to be an event you don’t want to miss. This event is non-ticketed and runs from 11:30am-3:00pm
October 6 –I am delighted to have my baked goods in the cases at Gjusta, sister restaurant to everyone’s favourite Gjelina in Venice. They have graciously invited us into their kitchen for the day so that those of you who can’t make it to East London can try Violet cakes alongside their amazing offering. Please just stop by if you are in the neighborhood, we will be there from 7:00am to 3:00pm serving breakfast and lunch items from The Violet Bakery Cookbook and signing books
October 9 – Tea and cookies and book signing at one of my favourite shops in the world, General Store. This event is non-ticketed and runs from 4:00-6:00pm
October 15 – Book signing at my alma mater Chez Panisse. This event is non-ticketed and runs from 4:00-6:00pm. My recipes will also feature on the dessert menu for the evening, book here to make reservations
October 17 – Fundraising event for Point Reyes farmer’s market at the Olema Schoolhouse, hosted by The Point Reyes bookshop and Margaret Grade and Daniel De Long of Sir and Star and Manka’s restaurants and inns. Book your tickets here
We are super excited that we can now start taking orders for our Violet Christmas hampers that Vogue Magazine put in their Christmas buying suggestions this month. Thanks Vogue!!
You can arrange orders and deliveries from Tuesday the 25th November by emailing Violet or get more information by calling the Violet bakery on +44(0)20 7275 8360
Large Violet Christmas hamper includes an iced brandy rich 1kg Christmas cake, our stout Christmas pudding, 18 mini mince pies, assorted Christmas cookies and biscuits, a bag of our candied citrus peel, our apple and golden onion chutney and a jar of LBJ for Violet jam all wrapped in a lovely wooden crate with cellophane and ribbons for £150.00
Small Violet Christmas hamper includes our stout Christmas pudding, 18 mini mince pies, assorted Christmas cookies and biscuits, a bag of our candied citrus peel, and a jar of LBJ for Violet jam all wrapped in a lovely wooden crate with cellophane and ribbons for £55.00
I’ve been having a lot of fun experimenting with rye flour over the last few months and have come up with lots of new and exciting recipes for my upcoming book.
The cookies on the right are a Rye, orange, and spice cookie which we are now selling in the shop.
I will soon post the recipe for the Kamut cookie on the left.
It is so much fun playing around with these new flours. THe flavours and textures are so different and satisfying.