Why are ingredients key to an unforgettable wedding cake?
At Zaza Marcelle we believe in the importance of good quality ingredients to make our cakes taste extra special.
Our core value is that whenever possible you need to shop local and organic. I say whenever possible because it’s not always the case: for example, getting local and organic sugar is near enough impossible. However: living in the beautiful South West region, we are spoilt with choice when it comes to milk, butter, eggs and flour (all that rain pays off!!).
During my training as a patisserie chef in France, I was taught about the importance of choosing the right ingredient. I remember our teachers talking amorously about how a particular butter or milk would make a difference to the consistency and taste of one’s creation. These are values that I now hold very dearly.
When I decided to set up Zaza Marcelle a few years ago, I knew that I wanted to use organic ingredients for 2 reasons. The first one is because I wanted my cakes to be free of nasty things found in some non-organic products. It would mean that my ingredients might be a bit more expensive than average but at least I knew they would have been manufactured with the respect of our planet in mind. The second one is because on a personal level, I mainly shop organic and local and it would have seemed alien to do any different for my business.
Now let’s get personal with the ingredients I chose and let me introduce you to some of my favourites. You will see that they all have something in common, run by passionate people whose are concerned about creating ecologically-friendly and sustainable products:
Naturally, I picked Yeo Valley for the butter. It has a proper rich creamy taste, it’s organic, and Yeo Valley has a reputation for treating their cows with lots of love! It’s probably UK n1 organic dairy brand and luckily enough for us Bristolians, this family farm (that apparently has farming roots traced back to the 1400s!!) is here in Somerset! I don’t think I need many more reasons really…
My free range eggs used to come from Somerset too, from Dan and Briony Wood, who created with a network of farmers across the south west sharing the same farming philosophy The Traditional Free-Range Egg Company. Unfortunately, they "went into administration" last April, which really saddened me.
They were making quality free range eggs for a clientele looking for quality and sustainable products, all the while providing more and more jobs opportunities for the people in the local area. Their “girls” as they call them, got to enjoy green pastures and live in a flat deck system which means that unlike mass production systems where hens are stuck all together in multiple levelled houses as to reduce labour costs and increase the amount of birds (No, thank you), these girls get an easy access to freedom and fresh air (yes, please). I do hope that they get to come back on the market really soon! In the meantime, I am on the lookout for egg producers with the same philosophy and quality of products so I have been trying a few different ones and will update you when my choice is final ;)
No cake without flour, right? Then again, not so far from Bristol, is another family business. Started in 1978, Doves Farm mills traditional flour and has also revived ancient grains. All of their products are grown organically with the aim of reducing the pollution of our soil and environment. What I love the most about Doves Farm is the high quali