“Time to make the donuts!”… anyone know the 80’s TV commercial for Dunkin’ Donuts where Fred the Baker woke up at some ungodly hour in the morning to make fresh doughnuts? (If you don’t, you’ll find it on YouTube). Dunkin’ Donuts no longer make doughnuts on site, but SmokeWorks do. They’re fresh, tasty and definitely NOT factory processed!
Back in August 2014, I posted a review of SmokeWorks (which you can find here) so I was asked to sample Head Chef Vladimir Hromek’s latest culinary adventure… the humble doughnut, with a twist. Vladimir has ‘zhuzhed up’ his doughnuts with a variety of sweet and savoury fillings, which at first may sound like an odd combination but they really work. I sampled all four of them and I can safely say Vladimir is an intrepid adventurer in the world of doughnuts! He has perfected the batter and has put his skills to the test by creating some innovative fillings.
Bread & Meat is located at what is now dubbed Cambridge’s “Meat Street” on Bene’t Street.
Bread and meat, two of my favourites foods. Bread? Good! Meat? Good!
So when Bread & Meat opened its doors in October, I definitely had my sights on this place. I have been hearing great things about their sandwiches ever since.
Spurred by a failed attempt at making pork escalopes for dinner (hey, we have our moments too), we made a pact to try Bread & Meat’s lauded porchetta sandwiches the next day for lunch.
We timed our visit perfectly and arrived at noon when they switched over from breakfast to lunch. The place isn’t very big but it’s well laid out and cosy. The menu items were clearly listed on a large blackboard. There were so many tempting meat sandwiches to choose from but we stood by our pork craving.