Smoked Salmon & Cream Cheese Sourdough Brioche

These will be on our Saturday morning menus for the next few weeks and will always be available for pre-ordering.

A slowly fermented 48-hour brioche is baked together with cream cheese, spring onion and lemon. Baked with grated cheese, and finished with sliced smoked salmon after baking.

We grate more cheese over when baking and cook to a deep golden colour until puffed and springy.