Does anyone else share a passion for good buns? They are sometimes called plain buns, sometimes tea buns. Baked from a basic sweet bread dough, sometimes with a few sultana's thrown in, round and about the size of the palm of your hand. Eaten fresh, preferably straight from the oven they are super.
There is a bakery a little way from the office that does a baking at around 12.30pm-1pm - just the right time to nip across after lunch for my snack. Imagine my annoyance therefore when I walked across a while back to find they were out of stock. I checked all the shelves, peered into the back of the shop (where the ovens are) just in case there were a few lying around - but no. They offered me fish buns or Kimbula bunnis, I was not in the mood for fish and Kimbula's are too hard. I've always suspected that the Kimula's were made from left over dough, they are hard and tasteless, except for the sugar on top. Had to make do with some other miserable sugar coated bun that approximated the real thing but was not it.
This brings me to an interesting question posed by Steven Levitt in the opening chapters of Freakonomics 'Who decides or plan the quantity of bread to be baked every day in the city of London?' The answer - 'nobody' is so simple, almost to verge on the absurd. Ar'nt markets wonderful?
By the way, the very best buns are baked at the Majestic Bakery, opposite the MC, bloggers who fit the description of 'MC Dude' or 'MC Gal' or whatever else they call themselves, please stop over and try them out.