Let me tell you about a member of our little family. Our car Elphaba is a naughty racing green coloured creature that often likes to act up. She prefers it when I drive her to Mr NQN because as a half Finn, he drives cars like he is a rally car driver. I, with my newly acquired license (yes I will eventually shut up about this 
) am a bit gentler on her. She has been to the mechanic about twenty times and he and her creator Peugeot are completely baffled as to what is wrong with her. So she has been christened Elphaba after the Wicked character because a) she is green and b) she is very misunderstood!
Since she is taking her 21st trip to the mechanics this week Mr NQN has had to do the grocery shopping on his bike. However things such as bread don’t fare so well in a backpack and end up crushed (gleaned from first hand experience extracting a squashed loaf of bread) so I thought what better time to make some bread that I’ve been dying to make for ages. The famous Sally Lunn buns.
What are Sally Lunn buns? I first heard of these from my friend Queen Viv. She had visited the area of Bath in England last year and tried one of the Sally Lunn buns and they were a vivid memory for her. They’re one of the most well known items in the area and are the creation of a French Huguenot immigrant called Solange Luyon whose name was anglicised to Sally Lunn. She fled from persecution in France to the city of Bath in 1680. Her buns are a brioche type of confection-light, airy and buttery and have been mentioned in books by Charles Dickens and William Makepeace Thackeray. But apparently Jane Austen was not a fan of these buns claiming that they had upset her stomach. Too much butter perhaps? No such thing!
Sally Lunn’s bakery from www.sallylunns.co.uk
Like many historical items, there is controversy at eateries calling these menu items Bath Buns but instead selling stodgy overly sweet buns. You see the buns are used as “trenchers” or plates which meant that they are largeish and they are covered in savoury spreads or toppings like Welsh Rarebit. They’re also known as great hamburger buns too. Today only six people know the actual recipe that Sally Lunn used. It was discovered in the 1930s in a hidden cupboard over one of the fireplaces in the kitchen. These four are of course sworn to secrecy about the recipe.
The version that I’ve made was borne of experimentation and picking bits and pieces from various recipes and brioche recipes. I consider these a simpler, less troublesome cousin of the brioche. It is rich, buttery and light and like they say the best Sally Lunn buns are, good with either sweet or savoury toppings. I was reminded of the Sally Lunn buns when I saw them on Fiona’s lovely site NutsAboutFoodItaly and promptly wrote it down on my to bake list. They were much easier to make than brioche yet still had that lovely butteriness and a hint of sweetness. The texture was airy and light and spongey and we used them with both sweet and savoury toppings.
And if you’re like me and feel the slightly chilly whisper of autumn coming, the idea of baking bread to warm the house and fill it with a buttery, freshly baked aroma is too hard to resist. I say when cold, bake!
So tell me Dear Reader, what foods are you looking forward to in autumn (or spring if you are in the northern hemisphere!)
Sally Lunn Buns
- 1 cup milk
- 3/4 cup butter
- 4-4.5 cups plain all purpose flour
- 1/3 cup caster or superfine sugar
- 1 tablespoon instant dried yeast
- 4 eggs
- 2 teaspoons salt
- 1 egg mixed with 2 tablespoons milk for egg wash
OK you didn’t really need a picture of butter melting in milk did you?
1. In a small saucepan, heat the milk and melt the butter on low heat until the butter melts but do not boil the milk. Cool for about 15 minutes. Beat the eggs in a bowl with a whisk until light and fluffy.
2. Meanwhile mix the flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook. While mixing on the lowest speed add the butter mixture and then the eggs and mix for 6 minutes until it becomes elastic. In the last minute or so add the salt. It will be a wet and sticky mixture but don’t fret, it is meant to be like that!
The dough when first placed in bowl to rise
After half an hour rising
Oops I should have used a bigger bowl! This one is alive and breaking out of the plastic!
The dough post smackdown and knead!
3. Grease a very large bowl with butter and place the now very sticky dough in the bowl and cover with cling film. Allow to rise for 1 hour to 90 minutes in a warm space in a draught free room. It will really rise up high! Punch it down and knead the dough for 2 minutes.
4. I made these using greased 12cm baking tins as they looked neater that way. You can make these free form and they will spread out more but won’t quite get the hamburger bun shape. Divide the into about 10-12 buns and allow to rise for another 30 minutes.
5. Preheat oven to 190C/380F. Just before they are ready, brush buns with the egg glaze and bake in oven for 15-20 minutes. Serve warm or toasted with just about anything!
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82 Comments | Add your own
I love that British treat! Your buns look so pretty and classy. Perfect if served for teatime.
Cheers,
Rosa
Hmmm… Mr P said he tried these in Bath too, but he thought they were overrated. He was expecting something cake like i think, and it tasted more like a bread roll. Still your picture looks so good, I still want to try it.
*kisses* HH
The name itself sounds so British. I love that beautiful photograph of the cross section.
What lovely buns these are with their rich golden brown tops.
I’m most looking forward to cold soups and anything with fruit. It is very hard for me to eat fruit when I’m freezing cold. 
Beautiful milk bread – would be a great base for all sorts of things! As you say, a great sub for brioche!
Lorraine, these buns look so pretty and so tasty. Love the shiny look
Great photos as well. Have a wonderful week ahead!
Too much butter? Never.
Not heard of these before, but if it’s anything like a brioche I know I’ll love it.
Am looking forward to the berries! Especially those massive strawberries. Yum.
Sally lunn buns are huge! Yours looks so much better though. I tried it once and wasn’t impressed. We took away a few as we were rushing, so they were cold and a bit stale. Some say you have to have it in the store, fresh out of the oven.
what a beautiful cake! And I love the jug in the back of the photo
So pretty!
Absolutely lovely…
I would love to go sit in that little bakery and have some tea and cake!
Lorraine!
You’ve satisfied my curiosity over Sally Lunn buns!
I first heard about them in a Kathy Kelly novel when the characters retreated to Bath to debrief about their stressful, glamorous careers. I’ve been wanting to see what they look like ever since.
SSG xxx
They’re gorgeous! I like the sounds of an easy brioche…!
Such a great name and story makes the buns attractive – I agree that baking bread is one of the joys of autumn – must keep testing my yeast and if it is still living! Sorry to hear your car is developing a cosy relationship with your mechanic but am jealous your car is green
Your Sally Lunn buns look very handsome (had to be careful how I phrased this!). I am looking forward to rich, meaty, slow cooked dishes for the cold weather.
Hmm, I remember making Sally Lunn buns in pastry school and not liking them at all, they had no flavor (I prefer a real brioche). Yours look so much better though!
Saved (to bake soon)! Its looks delightful. Sadly when in Bath i didn’t even see these….
Oh , these look absolutely divine and I would love one right now still warm from the oven. I love Brioche and these certainly have the same ‘look’. Maybe I should make these instead of the all-time consuming croissants lol
Autumn and the cooler weather brings out the baker in me. First off the bat will be Pizza di Pasqua which is a sweet, aniseed Easter bread, the recipe hailing from my Italian birthplace. We serve a huge Easter Sunday breakfast comprising of thick, hot chocolate, coloured boiled eggs, Pizza di Pasqua, a few varieties of salami and chocolate eggs. It’s a sweet, savoury affair , seems odd but it works and is extremely filling!
Oh I love a good soup. It’s generally too hot to eat soup in summer here, and cold soup doesn’t do it for me. So when the temperature cools, a bowl of homemade soup is bliss.
I love Sally Lunn buns. The first time I went to England, I went to the Sally Lunn house and had them. Then I went elsewhere and had Bath Buns
These look great! Surely Sally Lunn would be impressed with your version. Definitely will cook these on the weekend, alongside a cup of English tea and envision those quaint English buildings with a recipe from history. Thanks!
Oooh these look delicious!! I’m sooooo much looking forward to cinnamon rolls for autumn/winter….nothing like the smell of cinnamon wafting through the house on a cold evening!!
I’m looking forward to getting out the slow cooker. There’s also a beef and ale stew of Jamie Oliver’s that I’ve had in the list for a while!
I haven’t heard of these buns before, but I am a huge fan of brioche, and if these are easier to bake than brioches, hurrah!
The only thing I am looking forward to about the cooler weather is being able to wear my boots! 
Can’t wait to try this one.
Autumn for our household includes many fresh pasta dishes. Meat filled tortellini, fettucine with a duck ragu, spinach/ricotta ravioli, tomato/chicken spaghetti or a wholesome spinach gnocchi with a burnt butter + sage sauce. Plus at this time we have a lot of warm desserts. Date pudding with a caramel whisky sauce, chocolate souffles, strawberry friands piping hot from the oven or a wholesome apple pie like mum used to make. Autumn is for warm, comfort food now that the nights are getting slightly cooler. This is one of the best times of our Australian year!
I cannot wait until it is warmer to enjoy sorbet! I keep on having ideas for new flavours but cannot make it when it is so cold here in London. Love the look of the buns.Reminds me also of pannetone. My biggest wish is for a gluten-free pannetone that tastes nice.
When I was in Bath I didn’t see these Sally Lunn Buns. I was busy visiting everything pertaining to Jane Austen, how could I have missed these?
I loved reading the history of these buns. & I adore your tea set. When autumn comes I look forward to figs! & hot chocolate after dinner 
Heidi xo
Oh man – I was in Bath last year and didn’t do any research into local treats. I went on advice of friends and headed to Ben’s Cookies instead (a shop that had a huuuuuuuge line up down the lane and they offered any and all types of cookies). These look lovely!
wow, wow, wow!
This was a treat for us as kids – Mum would take us to Sally Lunn’s on special occasions. Did your friend tell you about the cinnamon butter? really special, and something I’ve not seen anywhere else.
they look so authentic – promise!
Wow those look delicious. I remember hearing about those buns when I was in Bath about 15 years ago. I love Autumn and can’t wait to bake some more, especially as it gets freezing in Canberra from now on..
I’ve had a simple Sully Lunn bread in Williamsburg Virginia served with various relishes but not gorgeous & scrumptious buns like this, these look so yummy!
What gorgeous buns! I have heard of Bath Buns but never Sally Lun Buns – I like the name though!It’s raining and miserable so these buns will fill the house with warmth and yummyness.
I think your car would be a lot peppier if it ran on brioche. LOL
I know I’d be a lot happier if I had these in my belly.
What a great story! I love those kinds of food histories, they really make you think about how recipes change and are adapted depending on context. Often creations born of neccesity end up as classics and that’s always heartening.
I can’t remember what I had at the Sally Lunn shop in Bath a few years ago, the welcome was so chilly and snooty from a lofty-aired foreigner. Not the atmosphere one would expect from an old fashioned tearoom. I visited Bath with my sister (Sally, by the way) who lives in East Sussex. She thought I was mad to want to visit the Sally Lunn shop, so she did something else while I went on my own. I think I was considered a waste of space, and was made to feel so uncomfortable that I came away with bad vibes still vibrating! But Bath is fabulous – I want to go back, but definitely not to Sally Lunn.
I have heard of these, thanks for creating an easier versions. they look divine!!
have a great week!
sweetlife
I had never connected the Bath Bun with a Sally Lunn before, but how obvious! Yours look lovely and even elegant. The richness would be divine, yumm…
Not a ‘cake lady’ as you know but have just printed out your version of the Sally Lunn buns – look solid, good and tasty! Having been a huge anglophile all my life does influence!
With delightful autumn weather just starting to develop in the Southern Highlands thoughts do tend towards slow cooking – lovely dishes from around Med, India and Kashmir. Deep flavors to be savoured with that glass of mellow red!
‘Elphaba’ – your name is too funfilled to act up, lady – behave!! Well, take off the ‘lp’ and the ‘ba’ – and you get ‘Eha’! At times also a difficult act!
I love all kinds of “brioche style breads”! This sounds yummy!
In autumn I love to have anything with chestnuts… looking forward to finding them at the grocery store!!!
I hadn’t heard of Sally Lunn Buns intil now and so glad I have! They look divine Lorraine
For me autumn means hot chocolates, hearty soups and shepherds pie.
These look absolutely heavenly Lorraine! And your right you can never have to much butter
Kimchi jigae! It’s chilly so something spicy would perk me up!
They look fabulous. I had saved a very similar recipe after searching ‘Jane Austen recipes’ once…haven’t tried it either! But quite strange, you leave in the fridge for up to three days before baking. Will have to try BOTH now, and get all the grandchildren around to eat them.
Yummmmmm, love anything yeast, add a little jam and cream action and I’m doubly there!
Heheh, I’ve heard that too that we tend to drive cars like we’re all rally drivers! ;-D Lovely looking buns, perfect timing too for Shrove Tuesday!
Yum! They look amazing.
What a beautiful golden brown!
And one day he’ll say to me, “Elphaba, a girl who is so superior, shouldn’t a girl who’s so good inside… have a matchign exterior?”
Love Wicked! And I want to love these buns, but I also love Jane Austen, and don’t want to get on her bad side.
I was so looking forward to Autumn.. and some cooler weather, that i dubbed this week International Soup Week.. Yesterday i had an amazing Ramen Noodle Soup from Ryo in Crows Nest, and today i had a Laksa in North Sydney. Shame today was hot!! And the buns look yum!! I would whip some up but i don’t know what to do with 12 of them!
Mmm I like the thought of them with sweet topping. Yum!
As you know I’ve already pulled out my slow cooker. It’s a bit early but I’m looking forward to stews and casseroles.
In Italy I am looking forward to broad beans, spring artichokes and huge zucchini and pumpkin flowers.
I’ve been to Sally Lunn’s in Bath and like some of your other readers, I wasn’t too impressed with the bun. Maybe it’s because it was towards the end of the day. But their scones were delish and it’s the first place I’ve ever had clotted cream and now I find it very hard to have scones with any other cream.
I love autumn – it’s perfect picnicing weather, especially on a day like today.
And, I too am looking forward to more hearty cooking as the weather cools.
Thank you Lorraine for your kind mention, what an honour from one of my favorite bloggers! I also wanted to point out that after making Sally Lunn, I made some of the best French toast ever with the leftovers, which I promptly posted about. Your buns look beautiful and I am sure they were even lovelier with the added butter…you can never go wrong with more butter!!
Is there such a thing as too much butter?! Certainly not where Sally Lunns and brioches are concerned!
Brioche’s easy cousin sounds good to me. Your china is just sooo pretty in these shots I really like it.
I love warm cinnabon type scrolls and next time I make them I’m going to try freezing them before baking to see how it works out. I have visions of taking them out of the freezer overnight, baking them first thing in the morning and having the house filled with the aroma.
They look divine!
We live about an hour from Bath and I’ve tried Sally Lunns buns a couple of times – they are absolutely huge! The size put me off a little, but the tea shop is wonderful and Bath is fabulous so I still have fond memories of Sally Lunns.
Perfect Lorraine., Sally Lunn would be totally impressed., do hope Elphaba gets better
Melting butter = good picture! I love the idea of these buns and have read about them but never seen a real picture, will definitely be giving the recipe a try!
Had never heard of this before! And I’m now very keen to try it – having been dying for some
“briochey” bread. Yes that’s a word, surely! They look delicious,
Sally Lunn is extremely popular here, mostly in loaf or ring form, not buns. The story goes that early Virginia settlers brought the recipe from England. It was sold on the streets as Sol et Lune for the tops were golden and the bottom white. In the colonies it became Sally Lunn.
It is delicious no matter.
Ooh, I’ve been to Bath a couple of times (the most beautiful little place which I can’t recommend enough as a day trip for your next UK trip) and kept hearing about Sally Lunn and her famous buns, but must confess I didn’t try one (I was too stuffed from lunch at the old pump house the last time I was there). I must say you make them sound a lot more appealing than the general guide books however (who described them as heavy, lardy buns) so will definitely sample one next time I’m there.
P.S. I can’t wait for English fruits at the moment (strawberries, blackberries, greengages, etc.) – I’m thoroughly sick of hearty food by now!
Briony xx
We still have no sign of autumn’s chill coming, but I feel the urge to bake these nonetheless.
I love the bakery too, oh how I’d love to live above it! (but I think my pants would not)
Years past i made the Sally Lunn Bread i found in a Williamsburg Virginia Cookbook. I was not taken with the resulting bread. Your recipe and resulting buns look yummy and will be cooking in my oven this next weekend … I am so looking forward to the weather here becomming warmer, I am so ready for fresh vegetables out of the garden!
I’ve never heard of these buns before, but I’d sure love to try them. What a great golden color and fun shape. I’m really looking forward to all the wonderful fruits and vegetables coming in the next few months. xoxo Mum
i love that you named your car elphaba!!
I never knew they had so much butter… no wonder they are so good. Loved the story (of course) and that only 4 people have the secret recipe.. how cool is that?? I bet they freeze like a charm. The only way I could make them without stuffing myself utterly would be to stick most in the freezer and parcel them out slowly… I know otherwise I would be lost.
Love the name of your evil green car! I <3 Gregory Maguire.
The buns look yummy. I'm a big fan of brioche, but it can be a pain to bake. I like seeing a nice simplified version. You are so right about the butter. There is never too much!
~~Oooooh, Lorraine,
I smell the sweet butter. I taste the warm buns upon my tongue.
Your words and recipes help the soul.
My hubby is from Liverpool…how far is Bath? I’ve heard soooo much about this gorgeous place. love love love.
I really enjoyed reading that, thanks!
The buns look amazing!
This is the prettiest treatment of Sally Lunn bread I have ever seen–and I am a true aficianada! Lovely, as always!
These little buns look so scrumptious!
Cute!
Kim – Bath is about 8 hours drive from Liverpool
too much butter? pshaw. these buns are new to me, but they sound sensational!
Your tea set is BEAUTIFUL. Sorry, some people have food porn – for me it’s tea cup/set/pot/leaves porn. What set is it? It’s too blurry for me to see, lol!
Funny, funny. I can picture the driving style of Mr NQN very clearly.
We’re now a one car family, and Mr Mélanger has definitely pushed my car to its limits. Fortunately the Germans seem to build them to withstand the Finn gene?
I’ve never made Sally Lunn buns. Now I have to add them to my “to bake” list!
Such a lovely bread with an enchanting history
Lorraine, These buns are so beautiful, especially with the jam and butter. The bakery looks so charming! I am really looking forward to our local strawberry stands opening. Mmmm, can’t wait! Good luck with the car.
Love yeasty sweet breads like this and especially those that are simpler versions of anything. And mentioned by Charles Dickens! Great recipe and love the history of foods like this.
as always, I am drooling. They look amazing.
Damn you woman, you will get me in the kitchen yet.
Hi Rosa-thankyou so much!
Hi HH-Oh yes they’re definitely more bread roll a la brioche than cake. Thankyou!
x
Hi Soma-Thankyou!
They were so good to eat 
Hi Krista-thanks so much Krista! Oh I am the same! jsut don’t et cold fruit for winter unless it’s in a crumble
Hi Celia-thankyou! And it’s easier which I love
Hi Juliana-Thankyou! I made sure to put on extra glaze
Thankyou so much, you too!
Hi Su-yin-haha I know, there is really no such thing is there?
Oh yes summer berries! We’re saying goodbye to them now 
Hi pigpigscorner-Aren’t they! Like plates really! Thankyou very much. Oh no, stale would be terrible. They need to be fresh I agree!
Hi Lisa-Thankyou!
Oh yes that’s the Second Wife’s!:D
Hi Rocky Mountain Woman-Thankyou so much!
Me too!
Hi SSG-Oh cool! They’re so popular in the literary world aren’t they!
xxx
Hi Tina-Thankyou so much! Hehe me too
Hi Johanna-Thankyou so much Johanna! I love baking in the cooler months!
Hehe you can have Elphaba! 
Hi Cakelaw-hehe thankyou!
Oooh me too! 
Hi anna-Oh really? What a shame! These are really rich and slightly sweet but definitely with flavour. Thankyou!
Hi muppy-Wonderful! I hope you like them!
Hi Matilda-thankyou! And yes warm from the oven is the best way to have them. Yes they’re much easier than both!
Oh you have so many lovely baking plans in place! 
Hi MaidInAustralia-Me too! I couldn’t agree more
Hi dyingforchocolate-Ahh so you got to try both! That’s fabulous!
were they very different?
Hi Merryn-Thankyou so much! I hope she would
Oh what a lovely weekend project1
Hi Kat-Thanks so much!
Oh yes they sound divine!
Hi shan-Oh I forgot about that! Sounds great in a slow cooker!
Hi Honey-yes that’s what I thought too!
Oh yes boots and a coat!
Hi Wendy-Wonderful! I hope you like it
Hi Merryn-Oh you’re making me so hungry! Everything that you mentioned sounds absolutely wonderful!
Hi Cheeky Chops-Ahh yes you definitely need some lovely balmy weather for sorbet
Yes I can imagine that would be hard to find!
Hi Heidi-Oh no! What a shame! Maybe next time
Thankyou, they’re from my friend The Second wife. Mmmm figs! 
xxx
Hi Jenn-Oh well, next time perhaps!
That sounds like a great cookie store, were they good? 
Hi Laura-Oh how cool! No? Cinnamon butter sounds amazing!
Thanks for that, I’ll try some with them 
Hi Susan-Thankyou!
I know, the heat from the oven is such a nice bonus in winter 
Hi 5 Star Foodie-I wonder if they’re very similar!
Hi marcellina-Thanks so much!
hehe that’s exactly what I used them for 
Hi Carolyn-haha I will suggest that to the mechanic!
Hi Lau-Thankyou! I know what you mean, I love the history of food and as you say it really tells a tale
Hi margie-Oh no, what a terrible experience there!
That’s no good at all!
Hi sweetlife-You’re welcome! I hope you like them!
You too!
Hi InTolerantChef-yes although the Bath Bun isn’t supposed to be as good at the Sally Lunn from what I’ve read
Thankyou!
Hi EHA-hehe well this are good for the non cake lovers!
Ahh fabulous! Sounds delicious and like you’ve got some tast meals planned 
haha I hop she is listening to you! 
Hi Manu-Oh cool well this would be right up your alley I think!
Ooh love chestnuts too!
Hi Melissa-Wonderful! Thankyou so much! All of these suggestions are making me so hungry!
Hi Bianca-Thankyou Bianca! hehe absolutely
Hi Michelle-Oooh yes something spicy!
Hi Lyn-Thanks Lyn!
Oh right, is that for a slow rise? Yum! 
Sounds like a wonderful idea!
Hi Tenina-hehe I’m with you there!
Hi Maria-Haha it’s true it’s true!
Thankyou! 
Hi Deidre-Thanks! I was happy that they turned out so shiny
Hi Hannah-Aww I do love a Wicked quote! it just melts my heart
Haha! She won’t mind I don’t think! 
Hi Mel-haha international soup week! I love it!
Oh I miss Ryo’s! The ramen is so good 
hehe you can always do a half batch or freeze some? They’d be perfect for soup!
Hi Claire-hehe me too!
Yes you’ve gotten started early which is great! 
Hi Debra-Oh springtime! How lovely!
Hi Toni-Oh that’s no good at all! I think fresh from the oven is the best-or made at home!
Yep winter food is good food!
Hi Nuts about food-Thankyou for inspiring me!
Oooh what a great idea! Hehe yes there’s no such thing as too much butter!
Hi Midge-haha I’m with you!
Hi Linda-Thanks, it’s a friend’s and I’ve been babysitting her china!
Oh that’s a nice plan! 
Hi Mrs Bok-Thankyou!
Hi Natalie-Hehe yes that’s what Queen viv said!
I must visit there one day 
Hi Anna-Thankyou!
I do too, thanks for the well wishes 
Hi moya-Haha thankyou!
I hope you like them! 
Hi Emmaline-Hehe yep briochey is definitely a word
Thankyou!
Hi Bethie-I wonder if they taste the same-I’m curious!
Yep it is!
Hi Briony-ah well, next time perhaps!
Yes these aren’t heavy at all which is very nice indeed 
Mmm yum! Delicious! xxx
Hi Conor-I know you guys are having a heatwave aren’t you!
haha true true 
Hi laura-Thanks I hope you like these more. This recipe is very light and fluffy
Hi mum-Oh cool! Thanks so much! I can imagine, it’s always so welcome after winter I’d imagine! xxx
Hi clearlytangled-hehe thankyou!
Hi deana-yes isn’t that great! And I’m sure the recipe is treasured
haha and you’ve just described what I did with them! 
Hi Rachel-haha thankyou!
Yes I know, it’s such a pain but this is a nice easy version 
Agreed!
Hi kim-hehe cool! Thankyou so much! I’m not sure but I wonder if he has tried one?
Hi Annauk-Thanks so much!
Hi Victoria-Aww shucks thankyou so much!
you are too kind!
Hi Annie-Thanks so much Annie!
Hi Liss-thanks! Aha thanks for the answer!
Hi grace-I know! Crazy huh?
Hi Lauren-Thankyou so much!
Haha I admit I do love good teasets too! It’s my friend’s set The Second wife and I think it’s a vintage pattern but not from a name brand 
Hi Julia-haha I bet you can being married to a Finn! haha ok so I need to get a German Finn proof car now!
Hi wizzy-Thankyou so much!
Hi Sue-doesn’t the bakery look lovely! I’d love to visit it
Ooh I wish we had strawberry stands! Thankyou 
Hi Jamie-I agree, simple is great!
Thankyou darling!
Hi Kelley-haha thanks babe! I will I will!
Fabulous buns! I agree with Laura- when I tried Bath Buns at Sally Lunns 18 years ago- they had me at the whipped cinnamon butter- must find a recipe. I am holiday in Swizerland and have baked cinnamon buns, tresses (local brioche), blueberry buns and Jamie Oliver bread- baking at altitude is the best, it makes you seem like a pro!
My husband and I visited Sally Lunn’s while on our Honeymoon in May of 2011. I had the Homemade Cinnamon Butter and my husband had the Traditional Thick Cut Orange Marmalade. Both were absolutely amazing!!
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