Asked whether the saltiness of her brown butter bun comes from the butter, Higham says it's added salt, since the bakery always uses unsalted butter. She argues pastry should be seasoned as deliberately as savoury cooking.
Is
that added salt or is that just from the butter?
No, that's added. And that's always with unsalted butter. Yes. And then, but we add a lot of salt. You know, I think seasoning is the thing that is always lacking in pastry as a discipline. So, yeah. But like salt, sugar, acid. We do a lot of, add a lot of vinegar to various things.
We've got a very nice stock of villages
behind us as well.
We do, which are beautiful, made by a Czech couple. They make wine, and then they grow, make all of these vinegars and infuse them all with all of these things that grow in their beautiful form.
