30/11/2025
2022
A little hubris was my undoing as I failed to replicate my late grandmother’s chicken biryani. Fortunately I was saved by friends as 2022 was the year we started doing collab/showcase events at Bake Street. Introducing our regulars to friends of ours who we wanted to cook with doing something slightly different from their norm but still in their inimitable style.
We had doing biryani to make up for my failings, making banga rice and later on getting on the grill with me before she became the worlds aunty, there was supposed to be kha mok g*i by Sirichai but he was busy feeding everyone in London post lockdown, we had come and make roll cakes and then grill seafood and aubergines. All this was possible because of timing and great people. Post Covid, people had a little time before London’s pace swallowed them whole. Tbh, so much of what has gone right for Bake Street is due to timing and great people, the hard work is a given.
2022 was a bumper year for new creations as our team really kicked into gear, a bunch of new ice cream flavours and soft serves including swirls from our new machine. The highlight being the James Hoffman swirl. Also the first year Chloe made galette des rois, guava cheesecakes, blood orange meringue tarts, croissant bread pudding, pastelitos, trillionaires delight and the much misunderstood snickerdoodle (it’s an American cinnnamon cookie).
2022 was also the year of kimcheese corn samosas, tomato+egg burritos (so many different burritos), bhellotes, our first club sandwich, a recipe from .belfrage’s first solo book Mezcla, prawn pastor tacos, so many things from the konro grill including Tassot turkey tails, fish collars and whole grilled ribeye on the bone. There was also a Korean Beef sandwich inspired by The Bear, a Hawaiian plate lunch and a tongue sandwich.
