Archive for September, 2017

Exciting News!

Posted on: September 22nd, 2017 by Harriet Low No Comments


Hi everyone,

I have exciting news: Today we finally open the doors to KNEAD, at London’s Euston Station. Since leaving school and starting work in my father’s bakery I have loved and championed everything to do with great baking. The creation of KNEAD is an expansion of this passion, and I can’t wait for you to come and experience what we have created.

KNEAD will be open every day from 7am for breakfast, serving hand-crafted barista coffee and my breakfast favourites including a bacon butty just like my mum makes, through to lunchtime where the menu focuses on great British classics such as hearty handmade pies with mash & gravy, sausage rolls (sold by the inch), deli sandwiches, and of course a selection of delicious freshly baked pastries and cakes.

We’ve designed it with an open plan kitchen, so you can see your food being prepared and cooked live in the kitchen and you can also choose exactly which freshly baked roll or piece of crispy bacon you want in your sandwich. Add to that free wifi from Euston station and mobile charging points, I hope we have thought of everything.

KNEAD is a project that I have been working on for some time, and I can’t wait for you to come and experience what we have created. We have worked really hard to give you guys something different, making sure we use the best possible ingredients and customer service. Just wait until you taste the difference in my bacon butties and sausage rolls!

For more info please visit KNEAD or follow us on Facebook Twitter Instagram


French Squares / Jammy Dodgers

Posted on: September 4th, 2017 by Harriet Low No Comments

1. Place the flour, butter, icing sugar and salt in a mixing bowl. Rub together until the mixture resembles breadcrumbs. Add the egg yolks and bring together to form a ball.

2. On a lightly floured surface, knead gently to form a smooth ball of dough. Wrap this in clingfilm and place in the fridge for at least 30 minutes.

3. Line two baking trays with parchment.

4. On a lightly floured surface, roll out the dough to 0.5cm thick. Using a 9cm square cutter, cut out 12 squares. You will need to re-roll the trimmings. Using a 4.5cm sure cutter, make a square hole in the middle of six of the large square biscuits. Place the biscuits on the prepared trays and put into the fridge to rest for 30 minutes.

5. Preheat your oven to 170°C/Gas 3.

6. Bake the biscuits for 12 to 14 minutes until pale and just beginning to colour, but cooked through. The biscuits will be soft whilst warm, so leave on the trays for a few minutes until they have set, then transfer them to a wire rack to cool.

7. Once cooled, take the whole biscuits and turn them upside down. Place a dollop of jam in the middle of each one. Spread it out a little, being careful not to go into the edges. Top each one with a biscuit with a hole in and gently push together.

Photography by Issy Crocker