On the penultimate day of our New Year’s holiday at Dreamcatchers we were all cooked out. Hannah and I had been such a frenzy of FOOD FOOD FOOD COOK COOK COOK from the moment we arrived. (I even managed to knock up a cake within an hour of waking on our first day.) So we pottered down the hill to the harbour to do vital errands — buying fudge for presents, bread at The St Mawes Bakery, that kind of thing, and decided whilst we were there, that we may as well go the whole hog and have proper Cornish pasties for lunch with buttered Saffron Bun chasers.
Whilst the window was full of delicious-ness, there was consternation at the discovery that there only two pasties left. Fortunately I was able to reserve four from the next batch, and ten minutes later a man walked down the road with a brimming tray of hot-from-the-oven baked goods. The retail side of the bakery is in the small building (below) next to the Harbour Master’s office on the quayside: the actual bakery is along the way, just underneath Dreamcatchers, which is perched up on the side of the hill.
I had a cheesy potato-y pasty, identified by its sprinkling of poppy seeds, and everyone else had a traditional beef one. Goodness they are scrumptious, huge and packed full of local ingredients. I can understand how one of these traditionally kept a Cornish miner going all day. I could only manage half, and had the rest as a driving snack the next day.
Oh and the Saffron Buns: a Cornish speciality, they are like currant buns, made from plain flour, butter, yeast, caster sugar, currants and sultanas but with that elusive almost sharp and dry taste of saffron. They are also a glorious yellow. I did laugh when the bakery lady tells me she gets tourists in who look at the tray of buns and then ask her what the difference is between a currant bun & a saffron bun. Take a guess people: saffron?
This was a beef pasty:
We were somewhat lacking in vitamins, given just how many tins of Celebrations and Heroes chocolates we had polished off in the preceding week, so we added a green salad, and Hannah sauteed some slightly ropey cherry tomatoes in a little olive oil and Maldon salt, which was an idea of genius. (It turns them from tasteless, out of season bullets to luscious melting-ness.)
If you are anywhere in the vicinity of St Mawes, do detour via the bakery. Just make sure you get there early if you want a pasty in high season.
ST MAWES BAKERY, THE QUAY, ST MAWES
Summer: Mon-Sat 8.30 am – 5.30 pm
Winter : Mon-Sat 9.00 am-4.00 pm