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Ordering for Christmas, New Year and Pongal
Our festive bakes, the dates to order by, and how to keep a babka or fruit loaf for a week of visitors.
Late December is the busiest fortnight of our year. White Town fills with visitors, families gather for Christmas and New Year, and in mid-January Pongal brings everyone home again. Here is how to make sure your bread is in the oven.
For the week of Christmas we add three bakes to the list: a fruit and nut sourdough with figs, raisins and cashews soaked in orange juice, a large chocolate babka for sharing, and a tray of cinnamon morning buns. Orders for 24 and 25 December close on 20 December, because we bake three times the usual count and have to plan flour and butter.
On 31 December we bake until noon and close on 1 January. If you want bread for New Year’s Day, order the seeded or ragi loaf, which keeps best, and collect it on the 31st. For Pongal, we bake a jaggery and cardamom brioche on 14 and 15 January. It is not a traditional sweet, but many families like a slice next to the pongal pot. Orders close on 11 January.
A babka or fruit loaf keeps for five to six days wrapped in foil in a cool cupboard. Warm slices for a minute in a pan with a little butter for guests. If you order for an office or a homestay, tell us the number of people and we will suggest quantities.
