It started with a Snack
A chef sandwich is traditionally an off cut of bread and whatever is close to hand, I have seen the same folk season the food in their mouth as time was short! Tossing in pinches of salt and squirt of sauce. You get these cravings you see, this bread is soft and still warm, I know there is a dirty great lump of Cheddar in the fridge, that would go.. we pickled cucumbers yesterday, they will still have their bite… what about apple.. Without knowing you have a little pile of pieces in a metal drop next to your chopping board, testing different combinations to find the best.. You could do it all day!
As the kitchens get better you have better sauces, better cuts of meat, ingredients that are you don’t see in home kitchens, they all go into that sandwich over time, pear, miso and some of that parsnip puree? why the hell not. Fudge, gouda and burnt spelt sourdough crust? It’s got cheese on.. why do you even ask!?
You fine tune your pallet, you learn the hard way but that’s the only way to discover what works, as with all things you get out what you put in.
Our tastebuds are as unique as our fingerprints, they activate only when the particular particles are present, so no sugar, those buds will not react. We don’t want this, eating with only some of your sense is a bit like trying to enjoy your favourite music through a Sony Walkman, with only one working headphone, through a set of earmuffs. We all deserve better.
Milky Buns could have set out to construct the most eye catching and far out sandwich there is, combining flavours and ingredients that spark trends and followings, spiralling us onto day time tv shows and global tours, still don’t know why we didn’t.. But let’s be practical, that doesn’t last, and most people just want the basics done well. We listened, a little, and decided to do them really well!
Great ingredients, cooked simply to bring out their best flavour and paired with products that enhance that experience. Different textures, heats, flavours all stimulating your taste senses, We believe eating is a hugely sensory experience, collecting ingredients from around a kitchen and putting them into snacks was driven by a physical need and desire. We crave what our body needs, there are days when we just want to be brightened by cold crisp lettuce, or woken by super fresh orange juice, we need the comfort of chocolate of the sating you get from eating too many fish and chips.
Falling back in love with food isn’t a marketing message, it’s an offer. we all work hard to earn our money, so when we spend it lets put as much of it towards good causes as we can. In Return lets get the most enjoyment out of it. Real value.
Let us sit back and listen to what is going on in with our taste buds, make space for the memories those smells induce and stop worrying about what has yet to happen and enjoy sensation of a meal made with a bit of thought; and as my old head chef would say, some f#ing love
Ready?
Milky Buns
