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Signage

Posted by Exploding Bakery on


An understated shop front attracts a different kind of customer. One that is open minded, confident perhaps more liberal. Basically, that’s our kind of customer. I first noticed this in an obvious way when looking for places I’d saved on my Google map whist visiting New York. Up and down this street I walked looking for a cocktail bar called Weather Up. I finally found this blank shop front, but here was nothing, no menu, and no sign on the door, and obviously it was closed. It also had mirrored windows, so you couldn't see inside. My intrigue overwhelmed me; I just had to go there! I think this style of shop front has come from cocktail bars emulating the Speak Easy...

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Dessert Island Discs

Posted by Exploding Bakery on


One evening, with some mates, I wondered into some weird dark gothic building just off Hoxton Square in East London. Inside it was like some fetish club with stained glass windows on the ceiling, depicting a demonic last supper with skeletons, I felt a little scared. The ridiculously heavy rock music drowned out any chance of conversation. We sat in a restaurant resembling something like the Thunderdrome from Mad Max or a piece of Iron Maiden album artwork. Our food order arrived in a pile on an aluminium tray. It was like being in a prison canteen, but with poorer service. This place had bad manners and was over styled to the point of vulgarity and I fucking loved it....

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A Licence to Eat Meat

Posted by Exploding Bakery on


This is a follow on from the last blog post and very much in keeping with the theme of ethics. But hopefully I won’t bore you with the ramblings of a meat-crazed carnivore deprived of iron. Instead I’m proposing an idea for the future, an Orwellian utopia or dystopia, whatever the difference is, anyway it’s all gonna be desolate farmland and we’ll be living in a world that resembles something like an episode of Charlie Brooker’s Black Mirror. The year is 2046 and Mr Blade Runner wants to head down to Mad Max’s, which the best mother fucking steak house this side of Elysium. The only problem is he’s lost his licence and without it, the restaurant will only serve...

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The Ethics Conundrum of a Morally Conscientious Omnivore with a Milk Guzzling Fetish

Posted by Exploding Bakery on


It’s World Vegan Month, so to celebrate we’ve coughed up some words and regurgitated them on a page like some half digested bits of meat.

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Wastage

Posted by Exploding Bakery on


There is an ethical dilemma when it comes to food wastage. This dilemma is down to a cost benefit analysis, verses the complete absurdity of binning food. Especially when people are going hungry in our own country and never mind the fact that in other parts of the world people are fucking starving, whist us fatties are waddling around in the first world pretending to give a shit or writing stupid leftwing blog posts, like it’s going to make the slightest difference. But here it goes. Do we salvage left over food by incorporating it into other recipes? Or is that just throwing good money after bad, as we’ll probably get wastage from wastage?Do we give leftovers away and undercut ourselves...

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The Curious Incident of the Lemon in the Water

Posted by Exploding Bakery on


A few weeks ago there was an hilarious kerfuffle in York involving a slice of lemon and some hot water. It gained a lot of media attention and was publicised throughout the national press with tremendous support for the catering industry. If you didn’t get a chance to read it it’s worth a glance - HereAnyhow this incident did two very good things. Firstly, it demonstrated that the customer isn’t always right and that business owners should grow some balls and a backbone, and stand up to these Trip Advisor bullies. Whist these cowards type away, hiding behind the veil of anonymity, they forget this style of trolling can be so damaging to small companies. I can relate to this...

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No more Risotto!

Posted by Exploding Bakery on


It’s the end of National Vegetarian Week, which for most of us has slipped under the radar like a slimy pile of Italian rice, so I’m punting out some of my opinions on the idea of vegetarianism and what that means to me personally and as a food business owner. I’m a big meat eater. Meaning, I love the taste of high quality meat, which is cooked to perfection. It just gives me so much pleasure to eat it. But I stick to asking myself some basic questions when consuming such a readily available product. 1.     Would I be willing to kill and butcher what I'm eating? (I've done a fair amount of this, but should do more.) 2.     Did the animal...

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