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.
Here is a copy of our super delicious Christmas offering.
I am munching a nutty chocolate barbados cookie as I write this.
Well sorry, you know I have no self control.
Plus they are gluten and dairy free.
In fact 4 out of 7 of our Christmas Cookies are. just for you.
I am so pleased to share with you my Christmas recipes in the Observer Food Monthly for a delicious dinner that can be made with friends and family and add a little sunshine to your holiday.
I posted this photo on instagram and you all liked it a LOT! So I think it deserves an explanation.
After a food styling job the other day I was left with a loaf of sliced white bread. Something that as a child, I was NEVER allowed. My sandwiches were always on whole wheat bread. It’s amazing to me that as this loaf sat in my kitchen, it started to haunt me. I’m a grown woman who owns a cake bakery for God’s sake. But white bread is a no-no. I couldn’t bring myself to throw it away, yet I felt guilty breaking into it. I tried to ignore it but when I woke up the next morning, it was the first thing I thought about.
I have recently been testing some peanut butter cookie recipes and have a jumbo jar of Skippy in my cupboard. I also had a jar of very special passionfruit jelly from a recent trip to Paris. The three ingredients were made for one another, so before I knew it I was making one of the best snacks of all time. Cutting the crusts off at the end seemed fitting in order to make this soft, creamy, sweet and tart little sandwich into a true slice of Americana.
I don’t really think I will be buying white bread like this often but when you want a peanut butter and jelly sandwich with the crusts cut off, it really does taste better.