Solitary bee bread: Difference between revisions

This recipe consisted of a crumpet<ref>The crumpet is a very active batter cooked on one side, toasted and traditionally served with butter and jam in the British Cornwalls</ref> made out of spelt sourdough, cooked on a bed of caramelized toasted buckwheat seeds. The crumpets were cooked on the ‘Billig’, a traditional hot plate used in the making of Britanny style Crèpes and buckwheat Galettes. The solitary bee bread was served with dandelion salted butter and pommeau<ref>Pommeau is a sort of “apple wine” made out for apple juice and apple liquor</ref> syrup. The visitors were invited to butter their crumpet and add syrup themselves as you would for any 4 o'clock snack.