Isolation is about to get a (w)hole lot better, because Little La Trobe Street’s Holy Crumpets – Melbourne’s first dedicated crumpet cafe – is delivering baked-to-order sourdough crumpets across the city.
The recipe for the wildly popular (and vegan) crumpets took owner Josh Clements six months to master. The dough is made using wholemeal and freshly milled stone ground flour, and the whole process takes more than 24 hours to complete.
On your end though, once your crumpets arrive, all you need to do is pop them in the toaster. Use the crumpet or English muffin setting, if you have the option, or for a more decadent alternative, “cook them with butter in a pan on low heat – give them a couple minutes on both sides,” says Clements.
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Crumpet condiments available for delivery include Gippsland Jersey butter; Hill Top Hives honey (also from Gippsland); and raspberry and rhubarb-raspberry jams produced by Di’s Rhubarb at the Tahbilk winery in Nagambie.